Kimchi is a wonder food. It’s fermented cabbage, so like kombucha and sauerkraut, it’s full of probiotics that are good for your gut. It’s also full of lots of anti-oxidants and vitamins, buuuuut it’s also just really yummy. Spicy, sour, crunchy, pickle-y, tangy – I just love it. I recently went to a new restaurant by my house – SotaRol – where I had a wrap filled with kimchi made in-house. I loved it so much that I asked if I could just buy some to take home with me. A couple dollars later, I had a container in my fridge! I had the day off today and while I was raiding my fridge in the morning thinking about what to eat for lunch, I saw the kimchi. I knew I had all the other ingredients, so I decided to try to make some fried rice. I found this recipe for Kimchi Bokkeumbap, modified it a bit to match what I had in my pantry, and I loved how it turned out. Here’s what I did. (But seriously, all credit for this recipe goes to norecipes.com.)
The Ingredients I Used:
- 2 Cups Jasmine Rice
- Splash of Olive Oil
- 3/4 Cup Kimchi (chopped)
- Juice from Chopped Kimchi
- Heaping Spoonful of Minced Garlic
- Splash of Sesame Oil
- A Lot of Soy Sauce
- A Squirt of Gochujang Sauce
- Some Cut Up Sopressata
- 2 Eggs
First things first, I started the rice. I’ve gotten pretty good at stove top rice. 2 cups rice, 2 1/4ish cups water, and a splash of olive oil. In this case, I did closer to 2 1/4 cups water, because I knew I would be adding a bit more liquid. Otherwise, the 1/4 part sometimes is like 1/3. I combined it all in a pot and turned it on high to boil. I added in a couple splashes of soy sauce here and a couple dashes of sesame oil. Once it was all boiling, I covered the pot, turned heat to low, and set the timer to 23 minutes. Works like a charm!
Once I had everything heating up to boil, I started in on the rest. I sprayed my large non-stick pan and tossed in a bit of garlic to start heating up. Then I started chopping up the kimchi. I didn’t chop it up too finely, and I put the pieces in the measuring cup as I went. My cutting board looked a bit like a murder scene at this point. I cut up enough to fill 3/4 cup, packed it down tightly with a fork, and drained the juice into a separate bowl.
To the kimchi juice, I added a squirt of gochujang (maybe half a tablespoon, it’s all really up to you), and a good amount of soy sauce to make it nice and saucy. I whisked that all together until the gochujang was dissolved, and set aside. At this point, your rice should be covered and the timer set. Next, since I had some salami in the fridge, I decided to add that in there. My husband, Mark, thought that made it too salty, but I didn’t mind. I cut up some slices into bite-sized chunks, and added them to the frying pan along with the chopped kimchi. Stir it all up and let cook until browned and warm. (Note: I didn’t add in all this stuff until the rice timer had only like 5 minutes left.)
Once the rice is done, stir it all up real nice so it isn’t chunky and stuck together. I added a bit more sesame oil here, too, but that’s up to you. I really, really, really, really love sesame oil. Once your frying pan items are all ready, add all of the rice in and start stirring! I turned the heat up to just above medium now. Mix mix mix, spread it out and flatten it with your spatula, and then mix more.
Once you have everything combined, mix in the juice you had set aside. Stir that all up, too, and crank the heat to high and start fryin’ that rice. Not juicy enough to cover everything? Add more soy sauce! Not spicy enough for you? Mix a little more gochujang with soy sauce in a bowl and add that in, too. This is pretty free form. Squish all the rice over to one side to make room for an egg. Crack it in, start to scramble right away, and then once that’s completely set, mix it in with everything.
And that’s pretty much it! I, of course, added a runny egg to the top, too. I can’t help it! The egg was seasoned with salt and togarashi. The end result is a gummy, spicy, savory, filling meal that is so simple to make. I ate a huge bowl, put the leftovers away, and then broke into the leftovers before Mark got home. He had a few bites (all that was left…) and asked if I’d make more for dinner. The second time around, I added in rotisserie chicken instead of salami, and topped it all off with chopped up green onions. I’d love to try it with shrimp, too. What do you think? Diced white onion would be good. Maybe even Spam?! What would you add to the fried rice? Let me know in the comments!