Kimchi Fried Rice (Kimchi Bok Eum Bap)

Recipe by J. Ko
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READY IN: 15mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons vegetable oil (part sesame gives a good flavour)
  • 12
    cup kim chee, cut small and squeezed or drained
  • 1
    garlic clove, minced
  • 1
    cup prepared rice (preferably Korean or Japanese)
  • 2
    green onions, sliced on bias
  • 1
    sheet korean fish cake, cut in bite-size pieces
  • 1
    teaspoon sesame seeds
  • 1
    teaspoon soy sauce
  • salt and pepper, to taste
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DIRECTIONS

  • Heat oil in wok or good-sized frying pan.
  • Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
  • Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
  • Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.
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