Kimchi Fried Rice (Kimchi Bokkeumbap)
Ingredients
Scale
- 5 cups cooked rice
- 5 cloves garlic, minced
- 1 tbsp cooking oil
- 1 200g bottle of Kimchi ( I used The Original Seoul Kimchi), juiced squeezed out and chopped
- around 1/4 cup of Kimchi Juice
- 1 tbsp of soy sauce
- Fried Egg, sunny side up
- gochujang, optional
- chopped scallions and rred pepper flakes for garnish
Instructions
- Combine soy sauce and Kimchi juice. Set aside.
- Heat oil in a skillet and sauté garlic until fragrant.
- Add chopped Kimchi (juiced already squeezed out), and saute with garlic until a little brown.
- Add cooked rice and mix well.
- Drizzle with half of the Kimchi juice/soy sauce mixture and continue stirring on low heat until the rice is uniform in color. Add more Kimchi juice/soy sauce if necessary. It should be red and fragrant with the aroma of kimchi.
- Add more soy sauce to taste.
- Transfer cooked KImchi Fried Rice into serving bwols and top each bowl with fried egg.
- Garnish with chopped scallions and red pepper flakes before serving