Kimchi Fried Rice
Kimchi bokkeumbap is a variety of bokkeumbap, a popular dish in Korea. Its name literally translates as “kimchi fried rice”. Foremost, it's a fabulously thrifty dish, which uses up any leftovers — you can chuck in just about anything. However, the rice stands tall, with its umami rich, and addictive flavours. Koreans eat it for breakfast, lunch and dinner, as a side, — or why not try it in my Korean Tofu Marinated Burrito?
- 2 tablespoons vegetable oil
- 2 strips (45 grams or 1 3/4 ounces) bacon, diced
- 2 carrots, julienned and then coarsely chopped
- 1 clove garlic, grated
- 9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
- 1/2 zucchini, julienned and coarsely chopped
- 3 spring onions or scallions, finely sliced
- 1 cup (300 grams) cabbage kimchi, chopped into small pieces
- 4 cups (740 grams) cooked short-grain rice
- 1 teaspoon sea salt or kosher salt
- 8 grinds black pepper
- 4 soft sunny-side up fried eggs
- Sprinkle Korean chilli flakes (gochugaru)
- Sprinkle freshly ground black pepper
- Heat the vegetable oil in a large skillet over medium-high heat, add the bacon and saute until the edges are crispy, 2 to 3 minutes.
- Using a slotted spoon remove the bacon from the skillet and let drain on kitchen towels.
- Reduce the heat to medium and add the carrots and garlic to the skillet. Cook, stirring constantly, until carrots are just softened, 2 to 3 minutes.
- Then mix in the mushrooms, zucchini, 2 of the spring onions and the kimchi, and continue to saute until tender, 4 to 5 minutes. Return the bacon to the pan.
- Add the rice and mix to incorporate well using a wooden spoon to break up the rice. Season with salt and pepper.
- Transfer the fried rice to a serving plate or platter, top with the fried eggs and garnish with the remaining spring onions and a sprinkle of Korean chilli flakes and black pepper.
Place the kimchi in a bowl and use kitchen sheers to cut it into small pieces. Kimchi can stain your cutting board and make it smell. Use the julienne blade on a mandolin or a julienne peeler to cut thecarrots and the zucchini. After making long thin pieces, use knife to cut down to small pieces.