Pairs well with Kimchi-bokkeumbap (Kimchi Stir-Fried Rice)
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Kimchi-bokkeumbap (Kimchi Stir-Fried Rice)
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A simple yet flavorful dish made with kimchi, rice, and a few other ingredients, showcasing the versatility of kimchi in Korean cuisine.
00:15:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- kimchi - 1 cup (sour-taste, fermented, old kimchi, chopped)
- kimchi juice - use as needed
- vegetable oil - 1 teaspoon
- rice - 3 cups (freshly made)
- water - 1/4 cup
- hot pepper paste - 2 tablespoons
- sesame oil - 2 teaspoons, plus more for garnish
- green onion - for garnish (chopped)
- sesame seeds - for garnish
Instructions
- Prepare Kimchi: Chop the kimchi into small pieces.
- Stir-Fry Kimchi: Heat the vegetable oil in a heavy-bottomed pan, frying pan, or wok. Add the chopped kimchi and stir-fry for about one minute over medium heat.
- Add Rice: Add the freshly made rice to the pan and stir to combine.
- Add Liquids and Seasonings: Add the kimchi juice, water, hot pepper paste, and two teaspoons of sesame oil. Stir well to combine.
- Garnish and Serve: Remove from the heat. Garnish with green onion, additional sesame oil, and sesame seeds. Serve immediately.
