Kimchi Bokkeumbap (Kimchi Fried Rice)
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!