Recipe: Easy Kimchi Fried Rice (Kimchi Bokkeumbap 김치볶음밥)

Sometime last year, BabySumoKids fell in love with kimchi fried rice. Since then, they would request for it every few weeks but I don't mind at all, cos kimchi fried rice is super easy to cook and delicious too!

Kimchi fried rice is best made using matured kimchi as the ripe kimchi gives the fried rice a lovely tangy and rich flavour. I use our homemade kimchi for this dish but of cos, you can also use store bought one. Cut them into small pieces using scissors (less mess and quicker). As with other types of fried rice, you should ideally use overnight rice or if you boil it on the day, allow to cool for at least one hour under a fan to dry out the grains. 

For the protein, the choice is endless. You can use spam, pork, chicken, beef, mushrooms, bacon, canned tuna or shrimp but our favourite is chicken sausages / frankfurters. We don't eat frankfurters often in our house, but somehow kimchi fried rice tastes extra good with sliced frankfurters. I think it imparts a nice smoky flavours to the dish. Once your rice is ready, top with a fried egg and serve with a bowl of clear miyeok-guk (seaweed soup) and extra kimchi on the side.

Watch the step-by-step recipe video here (link here):

Kimchi fried rice (Kimchi Bokkeumbap 김치볶음밥)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
200g kimchi (recipe here)
3 tbsp cooking oil
1/2 yellow onion, finely chopped
5 chicken sausages / frankfurters, sliced

3 1/2 cup cooked rice, cooled for at least 1 hour

2 tbsp light soy sauce

1/2 tbsp gochugaru (Korean red pepper powder)

20g spring onions

4 eggs, fried

For the basic seaweed soup

700ml chicken stock

2-3 tsp wakame (dried seaweed)

1. In a wok, heat oil over medium high heat. Then, add onion and cook for 2 minutes.

2. Add kimchi and cook for a further 2 minutes. Then, stir in the sliced sausages.

3. Add rice and cook for 5 minutes, stirring frequently.

4. Season with light soy sauce and gochugaru. Add spring onions and mix well. Serve kimchi fried rice with fried egg.

5. For the seaweed soup, heat chicken stock in a saucepan over medium heat. Once boiling, add the wakame and cook for 1-2 minutes. Serve.

Note: 

1. Cook 1 1/4 cup rice to get 3 1/2 cup cooked rice. For best results, cook rice and leave overnight or on same day and leave to cool under fan for at least one hour before using.

2. Adjust spiciness of the dish with more or less gochugaru, as desired. It is also highly dependent on the kimchi you use, so taste before adding. 

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Recipe: Stir Fried Fish Fillet with Spicy Black Bean Sauce

We cook fish at least twice a week these days, and I like to keep things interesting and cook it in different styles. So, I looked through my fridge and found salted black soya beans and spring onions (as well as gochugaru in my pantry) and so this dish was born. Yeah, that's how I cook most of the time - look into the fridge and get inspired LOL. 

The fish fillet is first lightly browned with some oil in the pan. Then, make the spicy black bean sauce, return fish to the pan and then thicken the sauce with some cornstarch slurry. You can always omit the gochugaru (aka chilli flakes) if you like it non-spicy but I like the spicy kick it gives to this dish. Happy cooking!

Stir Fried Fish Fillet with Spicy Black Bean Sauce

Stir fried Fish fillet in spicy black bean sauce
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 15 minutes
Serves 4

Ingredients
2 tilapia fillet (about 200g each)
2 cloves garlic, peeled and finely chopped
1/2 onion, peeled and cubed

2-3 spring onions, cut into 1 inch lengths

1 heaped tablespoonful black bean sauce (salted black soya beans)

3 tbsp cooking oil
1 tbsp chilli powder or flakes
1/2 tsp light soy sauce

2 tbsp water

1 tbsp corn starch

1. Cut the tilapia fillet into thick chunks. 

2. Heat 1 tbsp oil in wok over medium high heat and add half the fish fillet, and brown all sides. This will take about 2 minutes. Be gentle as the fish is fragile and you do not want to break them. Repeat for remaining fish and set aside.

3. Add 2 tbsp oil into same wok. Saute garlic and onion for 2 minutes, then add the black bean sauce and chilli flakes and saute for 2 more minutes, until fragrant. 

4. Return fish to wok. Mix water and cornstarch, then add to the wok and braise the fish for 2 minutes. The sauce should have thickened up by now.

5. Add spring onions and cook for a further 30 seconds. Plate and serve with rice. 

Note: You can also add 1/2 cubed green capsicum along with fish in Step 4. 

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