Gimchi bokk-eumbab (Kimchi Fried Rice) is a traditional Korean recipe for a classic dish of fried rice with egg, kimchi, frankfurters and peas served with fried eggs and spicy sauce. The full recipe is presented here and I hope you enjoy this classic Korean version of: Kimchi Fried Rice (Gimchi bokk-eumbab).
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I’m expanding my Korean culinary repertoire and after being shown recently how to make kimchi by a Korean neighbour I’m focussing on recipes that make the most of this spicy, tangy pickle and show off its flavours to their full advantage. This is a simple recipe but packed full of flavour that makes a quick but still healthy meal. This is also another fried rice recipe that was a hit with my wife.
Ingredients:
1 free-range egg, beaten
1–2 garlic cloves, finely chopped
3cm (1 in) piece of fresh root ginger, peeled and finely chopped
2 frankfurters (optional), sliced
100g (3½oz) kimchi, coarsely chopped
handful of frozen peas
250–300g (~2/3 lb) cooked and cooled Korean, jasmine or basmati rice
1 tbsp vegetable oil
2½ tsp toasted sesame oil
1 tsp sesame seeds, to garnish
1 spring onion, finely sliced, to garnish
2-3 fried eggs, to serve
For the spicy sauce
1 tbsp gochujang (Korean fermented chilli paste: either quick gochujang or traditional gochujang)
1 tbsp kimchi pickling liquid
½ tbsp tomato ketchup
1 tbsp light soy sauce
¼ tsp sugar
1 tsp sesame oil
Method:
Get all your ingredients prepared and lay them out close to the hob. This recipe is cooked quickly and it really helps to have everything close at hand.
To make the sauce, mix all of the ingredients together in a small bowl. Heat the vegetable oil in a wok over a high heat and, once smoking hot, pour in the beaten egg and swirl around the wok. Stir-fry for 1–2 minutes until crisp but not burnt, then push aside. Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next.
Thoroughly separate out the cooked rice grains by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice.
Stir-fry for a further 1–2 minutes – once the rice has absorbed all of the liquid, it is ready to be served. Stir in the sesame oil, sprinkle with the sesame seeds and spring onions and serve.
If desired, top the rice with a fried egg. If frying the egg in the wok, cook it sunny-side up with a crispy base for a bit of added texture.
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