Monday 14 March 2016

Kimchi Bokkeumbap (Kimchi Fried Rice) 韩式泡菜炒饭

Kimchi Bokkeumbap in its literal translation means fried rice in spicy picked cabbage 泡菜炒饭. This is one popular dish amongst native Koreans. 

Our family have expanded since early this year. We are now a 4 adults + 1 dog family. It is a totally different experience to stay with mom and dad. Not only there are more mouths to cook for now, my daily meal plans would also have to accommodate 4 varying taste buds - each craving for different types of food. 

My mom has been a traditional Chinese (Cantonese to be specific) housewife all her life. You can imagine the cultural shock I have to put her through whenever I cook non-Chinese dishes. It is not easy for them to accept foreign tastes at this age. Nevertheless, they are trying! Kimchi Bokkeumbap (Fried Rice) 韩式泡菜炒饭 is one really easy dish that satisfy both old folks and my husband.  

As for myself, I am certainly pleased with this well-loved, tangy Korean Kimchi Bokkeumbap (Fried Rice) 韩式泡菜炒饭! Seriously, it is just as satisfying without any meat...

Ingredients (enough for 4 pax) :
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  • 300 gm kimchi (coarsely chopped)
  • 1 red capsicum (cut to bits)
  • 1 medium-to-large sized onion (finely chopped)
  • 4 bowls of cooked/steamed white rice 
  • 4 eggs (fry sunny-side-up, preferably with runny egg yolk)
  • 3 stalks of spring onions (chopped) 
  • 1 tsp toasted black sesame seeds
  • cooking oil

Seasonings :

  • 1 tbsp kimchi paste (gochujang can work as well)
  • 3 tbsp kimchi juice (scoop from bottom of kimchi container)
  • 1 tbsp light soy sauce (or adjust in accordance to your taste)
  • 1 tsp sesame oil

(tsp = teaspoon; tbsp = tablespoon)    

Tip : This is a simple basic version of Kimchi Bokkeumbap. You may add any meat(s) of your choice to suit your taste. Just marinate the meat(s) beforehand.

Method : 

Heat 3 tbsp cooking oil. Use medium heat.
Add aromatics (chopped onions and garlic) and give it a quick stir.
Fold in chopped kimchi. 
Toss in chopped capsicums. 
Add 1 tbsp kimchi paste or gochujang. Stir fry for about a minute till the ingredients start to emit aroma.
Fold in cooked white rice.
Turn to high heat. Add the rest of the seasonings (kimchi juice, light soy sauce and sesame oil) and stir fry till all grains are evenly coated with kimchi flavourings. 
Scoop fried rice to serving bowls when ready.
Top with chopped spring onions and black sesame for better texture and nicer colours.
Serve hot.

The traditional Kimchi Bokkeumbap (Fried Rice) 韩式泡菜炒饭 is usually top with a sunny-side-up fried egg. Try to keep the egg yolks runny! Otherwise, nothing should go wrong with this simple and hearty one-dish meal.


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