Perfectly Balanced Kimchi Fried Rice (Kkakdugi Bokkeumbap) Recipe
Super Simple One-Bowl Meal! Say Goodbye to Side Dish Worries! How to Make Delicious Kimchi Fried Rice
When you’re wondering what to cook, this incredibly easy Kimchi Fried Rice recipe, utilizing leftover Kkakdugi (cubed kimchi), is the perfect one-bowl meal. It’s simple yet delivers a fantastic flavor that will satisfy your hunger.
Key Ingredients- 1 cup well-fermented Kkakdugi (cubed radish kimchi), about 200g
- 1 tsp sesame oil
- 8 Tbsp Kkakdugi brine (kimchi juice)
- 2 bowls warm cooked rice
- A pinch of crumbled seasoned seaweed (gim)
- A pinch of toasted sesame seeds
- A little finely chopped scallion
Cooking Instructions
Step 1
First, chop the Kkakdugi into bite-sized pieces. Heat a pan over medium heat and add 1 tsp of sesame oil. Add the chopped Kkakdugi and stir-fry it, being careful not to burn it. This will bring out the sweet and sour flavors of the Kkakdugi and enhance its aroma. Stir-frying for about 2-3 minutes is recommended.
Step 2
Once the Kkakdugi is sufficiently stir-fried, pour 8 Tbsp of Kkakdugi brine (kimchi juice) into the pan. Once the liquid comes to a boil, stir it to combine with the Kkakdugi and let it simmer for another 1-2 minutes. The brine will slightly reduce, concentrating its flavor.
Step 3
Now, add 2 bowls of warm cooked rice. Using a spatula, gently break apart the rice clumps and mix them thoroughly with the Kkakdugi sauce. Stir-fry for about 2-3 minutes until each grain of rice is coated with the seasoning. It’s important to fry until the rice grains are fluffy and separated.
Step 4
Transfer the delicious Kkakdugi fried rice to a serving bowl. Generously sprinkle crumbled seasoned seaweed (gim) over the top. Finish with a pinch of toasted sesame seeds for nutty flavor and a little finely chopped scallion for freshness. It’s complete! For an extra treat, you can also add a fried egg or serve it with extra kimchi.
