Recipe: Kimchi fried rice
This fried rice is a simple dish to prepare at home – especially if you have spare white rice and a jar of kimchi in the fridge
Like all Koreans, I will always have kimchi and cooked white rice in my refrigerator, making this fried rice the simplest and most popular dish to prepare at home.
Serves 4
Ingredients
- 400g Chinese cabbage kimchi
- 1tbs sugar
- 1tsp garlic powder
- 1 spring onion stem (no bulb)
- 320g tuna chunks in sunflower oil
- 2tbs neutral vegetable oil
- 1tbs gochugaru chilli powder
- 2tbs soy sauce
- 1tbs fermented anchovy sauce
- 400g cooked white rice, cold
- 4 eggs, fried
Method
Place the kimchi in a bowl and use scissors to cut it into small pieces. Add the sugar and garlic powder and mix well. Stand for five minutes.
Chop the spring onion stem. Drain the tuna. Coat a frying pan with the vegetable oil. Tip in the chopped spring onion and turn the heat to high. Stir-fry until the spring onion starts to soften. Add the kimchi and gochugaru. Stir-fry for five minutes until the kimchi is a little translucent. Add the tuna, soy sauce and fermented anchovy sauce. Stir-fry for five minutes.
Add the cooked white rice to the frying pan when all the ingredients are well combined. Mix the rice through to obtain an even colour. When the rice has evenly taken on the colour of the kimchi, the cooking is complete.
Serve in individual portions by placing one fried egg on top of the kimchi bokkeumbap. Serve with soy sauce pickles or white radish pickles on the side, if desired. Tip: You can sprinkle this dish with a few pieces of seaweed (gim or nori) and some chopped chives.
