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)
(serves 2)
- 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.
Ten More Bites 
Feeling hungry now…. looks simply amazing and delicious
Thanks Gloria!
that’s so delicious! My husband’s favorite 🙂
Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas 🙂
Thank you – I’ll be sure to check out your blog soon!
This looks delicious I have to confess of not even hearing of kimchi until reading your post, Chloe.
https://pinkiebag.com/
Thank you, Chloe!