KIMCHI BOKKEUMBAP (KIMCHI FRIED RICE)

I discovered Kimchi Bokkemumbap while living in South Korea, and I have been obsessed with it since. It’s simple, easy to customize and delicious. What’s not to love?

Unlike a traditional kimchi bokkeumbap, I like adding cheese, corn and a soy-marinated soft boiled egg. If you are interested in adding the egg (and you should be), check out this recipe by Bon Appetit.

If you have trouble fining any of the ingredients, I suggest ordering them online. For instance, I couldn’t find the gochugaru (Korean chili flakes) locally, but had no trouble finding it on Amazon.

Print Recipe

Kimchi Bokkeumbap (Kimchi Fried Rice)

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Cuisine: Korean

Servings: 4

Ingredients

• 4 scallions, thinly sliced
• 1½ tbsp canola oil
• 1 shallot, finely diced
• 1 small yellow onion, finely diced
• 1 c kimchi, roughly chopped
• 1 c mushrooms (white, button, shiitake, or maitake will work, sliced)
• 2 tbsp low sodium soy sauce
• 1 tsp mirin
• ½ tsp brown sugar
• 1-2 tbsp gochugaru (Korean chili flakes)
• 2 c cooked white rice (day-old cooked rice is best if you have it)
• ¾ c frozen corn, thawed
• ½ cheddar cheese, shredded
• 8 dried seaweed pieces, 4 shredded and 4 cut in half for garnish

Optional Topping

• sesame seeds for garnish

Instructions

• Add the scallions and oil to a large pan. Turn on the heat to medium, and sauté for 5 minutes, stirring occasionally.
• Add the shallot and yellow onion. Stir to combine and cook for 2 minutes, stirring as needed.
• Add the kimchi and mushrooms. Stir to combine and cook for 3 minutes, stirring as needed.
• Add the soy sauce, mirin and sugar. Stir to combine and cook for 3 minutes, stirring as needed.
• Add the Korean chili powder and stir to combine. Turn off the heat.
• Add the rice and mix until very well combined.
• Turn heat up to medium-high. With a spatula, even out the rice mixture so that it is flat. Sprinkle the cheese and corn on top, and cover for 3 minutes.
• To plate, add the kimchi rice to a bowl and sprinkle with sesame seeds if using. Add the shredded seaweed to the center of the rice, and 2 pieces of halved seaweed to the side of the bowl. Carefully add the pickeled eggs if using, and enjoy!

Mention @the.neon.kitchen or tag #theneonkitchen!