Kimchi fried rice, also known as kimchi bokkeumbap is a popular dish from South Korea. The primary ingredients are mature kimchi and rice, along with other available ingredients such as diced vegetables or meat. This is an extremely tasty dish you can prepare in under 30 minutes.
Mature kimchi is used as it gives more flavour and body to the dish as opposed to freshly made kimchi. I had some mature kimchi sitting in my fridge, which I have used to make tuna kimchi jjigae last month, and this month I made my version of kimchi fried rice with prawns and egg. I have presented it in 2 different manners - one with a sunny side egg, and another as an omurice (omelette wrapped kimchi rice) for Baby C.
Kimchi fried rice with sunny side egg
The spiciness level of your kimchi fried rice depends on your kimchi (how much gochugaru is used when making the kimchi). Ours is not too spicy, hence our kids can enjoy this with us too. This is a refreshing change from the ordinary Chinese fried rice. The list of ingredients you can put in your kimchi fried rice is endless. You can use pork, beef, chicken or even go meatless, using mushroom, carrot or zucchini. And I love how colourful the plates of fried rice looks!
Omurice for Baby C
Leftover rice is usually used to make kimchi fried rice. However, if you prefer not to use leftover rice, then cook your rice one hour before you want to prepare this dish and let it cool and dry out a little. Loosen the rice grains with a spatula before you start cooking your kimchi fried rice.
Fluffy grains of rice
Of cos a runny yolk makes this kimchi fried rice much better!
Here's wishing you all a very happy weekend! :)
Kimchi fried rice (Kimchi bokkeumbap)
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 10 - 12 minutes
1 cup rice
9 prawns, deveined with tail intact
200g kimchi, cut into small pieces (1 x 1cm)
1 shallot, finely chopped
1 medium onion, cut into small squares (1 x 1cm)
1/2 red chilli, thinly sliced
3 tbsp cooking oil
1/2 tsp chicken stock granules
Option 1 - 1 egg, for fried egg (per person)
Option 1 - 3 Chinese cabbage, leaf part only
Option 2 - 2 eggs, for omelette (per person)
1 spring onion, sliced thinly
1/2 red chilli, thinly sliced
Salt and freshly ground pepper, to taste
Mature kimchi usually has a deeper hue
1.Cook rice one hour before starting to cook your kimchi fried rice. Allow to cool and dry out a little. Otherwise, you can also use overnight rice.
2. Before you begin with your kimchi fried rice, cook the omelette / fried egg, depending on which way you want to present your dish. The fried egg should be cooked over low heat to achieve a smooth white with runny yolk, whereas the omelette should be spread thinly in a frying pan and cooked over medium low heat. In another saucepan, bring some water to the boil and then blanch the Chinese cabbage leaf for several minutes. Remove from heat and set aside.
3. In a large wok over high heat, add the cooking oil, garlic and shallot and cook for 2 minutes until lightly browned. Then, add the onion and cook for another minute.
4. Add the rice and kimchi and stir fry for 2 minutes, until well mixed and rice is fragrant. Add the prawns and red chilli and cook for 1 minute or until the prawn flesh changes to an orange hue. Remove from heat.
5. Option 1 - To serve: Place Chinese cabbage leaf on plate. Using a small rice bowl, fill with kimchi fried rice, overturn the bowl onto the cabbage leaf to get a nice mound. Top with fried egg and garnish with fresh red chillies and spring onion.
Option 2 - Place omelette on a plate. Then place some rice in the centre of the omelette and then roll to form a long strip. Garnish with spring onion and chilli strips.
Full set of photos can be viewed on my Facebook page here.
*This recipe was featured on Asian Food Channel's FB page on 22 Oct 2012.