Korean cuisine offers a treasure trove of delicious and versatile dishes, and among them, kakugi bokumbap (깍두기볶음밥), or kimchi fried rice with Korean radish kimchi, stands out as a simple yet incredibly flavorful option. This fried rice transcends the ordinary, transforming humble ingredients into a symphony of spicy, tangy, and savory notes. The vibrant colors and satisfying textures make it a feast for the senses, perfect for a quick weeknight meal or a satisfying lunch. It’s a fantastic way to use up leftover kimchi, adding a delightful crunch and depth of flavor that elevates the classic fried rice.
The beauty of kakugi bokumbap lies in its adaptability; feel free to customize it with your favorite protein, vegetables, or even a fried egg on top. This recipe offers a balanced approach, combining the spicy kick of kimchi with the savory umami of other ingredients for a truly memorable culinary experience. Ready to embark on a delicious journey? Let’s dive into the step-by-step instructions to create your own perfect batch of Korean radish kimchi fried rice.
Tools Needed
- Nonstick pan
Ingredients
- Well-fermented reddish kimchi: 1/2 cup
- Reddish kimchi broth: 1 tbsp
- Green onions: 1/2 cup
- Garlic: 1 clove
- Bacon strips: 2
- Cooking oil: 1/2 tbsp
- Cooked short grain rice: 1 cup
- Sugar: 1/4 tsp
- Soy sauce: 1/2 tsp
- Salt: 2 pinches
- Egg: 1
- Sesame seeds: 1/2 tsp
- Sesame oil: 1/2 tsp
- Dried Laver (optional)
- Seasoned roasted dried laver (optional)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Roughly chop the reddish kimchi into smaller pieces. Chop the green onions and garlic.
- Preheat a nonstick pan with 1/2 tbsp of cooking oil. Add chopped garlic and green onions; fry for 30 seconds on medium-high heat.
Step 2. Cook the Kimchi and Rice
- Add bacon and fry for about 2 minutes until crispy on medium-high heat.
- Add the chopped reddish kimchi to the pan.
- Add the cooked rice, kimchi broth, sugar, soy sauce, and salt. Mix well and fry for about 5 minutes on medium heat.
Step 3. Fry the Egg and Garnish
- Meanwhile, fry one egg with a pinch of salt (sunny-side up or fully cooked).
- After 5 minutes, the rice will be crispy. Turn off the heat. Sprinkle sesame seeds and drizzle sesame oil on top. Stir.
Step 4. Serve and Enjoy
- Serve the fried rice on a plate or bowl. Top with the fried egg, shredded seasoned and roasted dried laver (optional), finely chopped green onions, and sesame seeds.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Use well-fermented or sour reddish kimchi for the best result.
- Adjust the saltiness with soy sauce or salt to your preference.
Nutrition
- N/A
FAQs
1. Can I use other types of kimchi instead of Korean radish kimchi?
Yes! While Korean radish kimchi (kakdugi) provides a unique crunch and flavor, you can substitute with Napa cabbage kimchi or other types. The taste will differ slightly, but it will still be delicious.
2. What can I add to make the fried rice more filling or flavorful?
Add cooked protein like leftover pork, beef, chicken, or tofu. You can also add vegetables like onions, carrots, or spinach for extra nutrition and flavor. A fried egg on top is a classic and delicious addition!
This Kakugi Bokkeumbap recipe is a testament to the versatility and deliciousness of Korean cuisine. Enjoy the satisfying crunch and complex flavors of this simple yet rewarding dish, perfect for a quick meal or a flavorful addition to any menu. Now go forth and create your own perfect bowl of spicy, savory, and unforgettable Korean radish kimchi fried rice!