The combination of kimchi and fried rice, also known as "Kimchi Bokkeumbap", is believed to have first appeared in the 1960s in South Korea, during a time of rapid economic growth and increasing globalization. As South Korea became more connected to the rest of the world, people began experimenting with new flavors and ingredients, and kimchi fried rice was born.
Prep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
Sauce
½ tbsp dark soy sauce(or light, i prefer dark)
½ tbsp oyster sauce
1 tsp sugar
½ tsp MSG
Sauté
1 tbsp neutral-tasting oil(or lard)
100 g ground pork(or any other protein like chicken or beef)
2 green onions(sliced)
...add
100 g any other vegetables(for example mushrooms)
...add
sauce(made previously)
200 g rice(fully cooked, cold or room temperature)
Garnish
fried egg
sesame seeds
green onions
Fried rice, on the other hand, is believed to have originated in China around 4000 years ago. The dish quickly spread throughout Asia and eventually made its way to Korea, where it was adapted and transformed into a unique Korean dish.
Directions
Preparation
1
- Thinly slice the green onions and set aside.
- Prepare the sauce by mixing all the ingredients together, set aside.
- Cut kimchi into small bite-sized pieces and set aside.
- Prepare any other vegetable you desire to use and set aside.
Cooking
2
I recommend using cast iron wok which has good heat retention.
- Unfreeze any frozen vegetable before cooking.
- Get wok over medium-high head and add the ground pork.
- Incorporate white ends from the scallions, keep green for garnish.
- Season meat with black pepper and cook until the pork is no longer pink.
- Incorporate kimchi and cook for about 2 minutes. Lower heat to medium.
...add rice
3
- Now add rice and pour sauce over the sides, stir to combine.
- Fry rice over high heat for a minute.
Garnish
4
- Transfer to the serving bowl.
- Garnish with a fried egg, green onions, and sesame seeds.
Recipes using kimchi:
Ingredients
Sauce
½ tbsp dark soy sauce(or light, i prefer dark)
½ tbsp oyster sauce
1 tsp sugar
½ tsp MSG
Sauté
1 tbsp neutral-tasting oil(or lard)
100 g ground pork(or any other protein like chicken or beef)
2 green onions(sliced)
...add
100 g any other vegetables(for example mushrooms)
...add
sauce(made previously)
200 g rice(fully cooked, cold or room temperature)
Garnish
fried egg
sesame seeds
green onions
Directions
Preparation
1
- Thinly slice the green onions and set aside.
- Prepare the sauce by mixing all the ingredients together, set aside.
- Cut kimchi into small bite-sized pieces and set aside.
- Prepare any other vegetable you desire to use and set aside.
Cooking
2
I recommend using cast iron wok which has good heat retention.
- Unfreeze any frozen vegetable before cooking.
- Get wok over medium-high head and add the ground pork.
- Incorporate white ends from the scallions, keep green for garnish.
- Season meat with black pepper and cook until the pork is no longer pink.
- Incorporate kimchi and cook for about 2 minutes. Lower heat to medium.
...add rice
3
- Now add rice and pour sauce over the sides, stir to combine.
- Fry rice over high heat for a minute.
Garnish
4
- Transfer to the serving bowl.
- Garnish with a fried egg, green onions, and sesame seeds.