One big positive of having a ready supply of kimchi on hand, is the possibility of turning last night’s leftover rice into a bowl of delicious kimchi bokkeumbap for lunch.
The recipe is closely based on this one from Maangchi’s Real Korean Cooking.
Kimchi fried rice (kimchi bokkeumbap)
- 1 sheet nori
- 1 cup kimchi
- 1 tsp sunflower oil
- 3 cups cooked shortgrain rice
- 1 Tb gochujang (or to taste)
- 1 green onion, sliced crosswise
- 1 tsp sesame oil
- roasted sesame seeds to serve
- Hold the nori over a stove element for ten to fifteen seconds to toast it, then slice into thin ribbons.
- Squeeze as much liquid from the kimchi as possible, capturing it in a measuring cup. Top it up with water to make half a cup of liquid in total.
- Roughly chop the squeezed kimchi.
- Heat the oil in a non-stick frying pan over medium-high heat. Add the chopped kimchi and cook for a couple of minutes.
- Add the rice, gochujang and liquid. Stir well to combine, then continue stirring until the liquid is absorbed and the rice is piping hot.
- Remove from the heat. Stir the sesame oil and green onion through the rice.
- Divide into two bowls, and garnish with shredded nori and roasted sesame seeds.