Where Is My Spoon Recipes Other Recipes by Region Gochujang Fried Rice – Bokkeumbap

Gochujang Fried Rice – Bokkeumbap

by Adina 17/04/2020 9 comments

bokkeumbap with kimchi and eggs in a cast iron skillet
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Last Updated on 17/04/2020 by Adina

 

Gochujang fried rice or Korean Bokkeumbap with kimchi, this spicy rice is addictive!

 

Bokkeumbap Recipe with Kimchi

gochujang fried rice, Gochujang Fried Rice – Bokkeumbap

Easy bokkeumbap or Korean fried rice with gochujang paste and kimchi.

 

Kimchi Bokkeumbap - Korean Fried Rice

 

I am so much into Korean (and Japanese) food lately, I cannot get enough of it. When it comes to Korean food, it all started with a rather large container of gochujang paste. I bought it to make some Korean oven-baked chicken wings and I was hooked.

I’ve made those particular chicken wings several times already, I used it to marinate chicken drumsticks and to make an amazing Korean chicken stew.

And then there is the kimchi… So good! I buy the kimchi in a Russian supermarket and I have to say I can eat it with pretty much anything: as an accompaniment to a hearty stew (even if I cooked a Romanian or German stew that has no hint of anything Korean or Asian in it), I eat kimchi with bread and cheese, with polenta dishes or with meatballs… Whatever!

But real, Korean kimchi is even better than, and lately I keep making it, I always seem to have a huge jar of it in the fridge. It is so easy to make!

 

Kimchi Bokkeumbap - Korean Fried Rice

 

What is gochujang?

  • Gochujang paste is a Korean fermented condiment containing chili powder, glutinous rice, fermented soybeans, and salt.
  • It comes in several heat degrees, pay attention to that when purchasing gochujang paste.
  • My medium gochujang paste is really hot, I always use slightly less than instructed in a recipe.

 

plate of gochujang fried rice with egg on top

 

What is kimchi?

  • Kimchi is a Korean dish of pickled vegetables. The best-known kind of kimchi in our parts of the world is made with napa cabbage.
  • But otherwise, there are dozens and dozens of different kinds of kimchi. You could make it with other vegetables like white cabbage, different sorts of radishes, carrots, cucumber and so on. The kimchi I buy is usually made with white cabbage.
  • In order to make kimchi, the vegetables are fermented with lactic acid bacteria and spiced with Korean red pepper gochugaru.
  • Korean kimchi is full of nutrients and healthy microbes.
  • The fermentation with the lactic acid bacteria is a natural process in which the bacteria feed on the sugar and starch in the food, creating the lactic acid and thus preserving the food.
  • This natural fermentation preserves the nutrients in the vegetables and also makes them more digestible. The probiotics (good live bacteria and yeasts) are also formed during the fermentation process. This good bacteria helps improve digestion, it boosts immunity and helps us maintain a healthy weight.

 

Kimchi Bokkeumbap - Korean Fried Rice

 

How to make gochujang fried rice?

This is a very easy Korean bokkeumbap recipe using cheap and healthy ingredients.

Rice:

  • The best kind of rice to use for gochujang fried rice is short-grain white rice.
  • The rice needs to be cooked in advance, ideally the day before, but you could also cook it on the day you are cooking the recipe and leave it until completely cool.
  • Rice leftovers can be used instead. As mentioned above, the best kind of rice to use for Korean rice is short-grain, but if I happen to have basmati or regular rice leftovers I would use those as well. The consistency will be a bit different, but the bokkeumbap will be equally delicious.

Kimchi:

  • You will also need kimchi and some of its juices to cook bokkeumbap.
  • I used about 250 g/ 8.8 oz kimchi, but a bit more or less is OK.

Gochujang paste:

  • Use gochujang paste to taste, I have seen recipes using 2 or 3 tablespoons of the paste, but that is definitely too hot for us.
  • I added one tablespoon gochujang sauce to our kimchi fried rice and found that perfect.
  • You could start with about ¾ tablespoon and add more to taste.

Step by step:

  • Chop the kimchi, leek and green bell pepper.

  • Chop the whites of the spring onions and leave the greens for garnishing the dish.

  • Heat 1 tablespoon oil in a large pan over high heat. Add the kimchi, leeks, green pepper, and scallion whites and stir-fry for about 3 minutes.

 

Kimchi Bokkeumbap - Korean Fried Rice
gochujang fried rice, Gochujang Fried Rice – Bokkeumbap
  • Whisk the kimchi juice, soy sauce and gochujang paste together.
  • Add to the pan together with the cooked rice. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Stir in the sesame seed oil and remove from the heat.

 

Kimchi Bokkeumbap - Korean Fried Rice

 

How to serve?

  • I serve the Korean kimchi fried rice with some fried eggs on top, one or two per person, you can decide that.
  • You can fry the eggs to your liking, the yolk can be runny or set.
  • The egg yolks in the pictures are rather set (kids don’t like them runny), but personally I would always go for a runny yolk, I should have taken mine out of the frying pan one minute earlier…

 

Kimchi Bokkeumbap - Korean Fried Rice

 

More gochujang recipes?

Spicy Korean Chicken in Gochujang Sauce – A healthy and easy way of enjoying chicken Korean style.

Korean Chicken Wings in the Oven – These oven-baked chicken wings are just amazing. A Korean chicken recipe with gochujang sauce. 

Spicy Chicken Stew – How to make spicy Korean chicken stew with potatoes, tender chicken pieces and potatoes coated in a spicy sauce made with Gochujang paste.

Oven-Baked Chicken Drumsticks – Glazed with honey and gochujang paste, a spicy chicken recipe easy to make and thoroughly delicious.

 

Pin it for later!

 

cast iron skillet full of fried rice with eggs on top

 

bokkeumbap with kimchi and eggs in a cast iron skillet

Bokkeumbap - Gochujang Fried Rice

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Korean Bokkeumbap or Gochujang fried rice with kimchi, this spicy rice is addictive!

Ingredients

  • 300 g/ 10.6 oz/ 1 1/3 cups uncooked short-grain rice or 600 g/ 1.3 lbs/ about 4 cups cooked rice (See note 1)
  • 2 tablespoons vegetable oil, divided
  • 250 g/ 8.8 oz/ about 2 ½ cups kimchi
  • 1 small leek, about 150 g/ 5.3 oz
  • ½ green bell pepper
  • 3 spring onions/scallions
  • 4 tablespoons kimchi juice
  • 1 tablespoon gochujang paste (See note 2)
  • 2 tablespoons soy sauce
  • 2 teaspoons toasted sesame seed oil
  • 1 teaspoon roasted sesame seeds
  • 4 eggs

Instructions

  1. Chop the kimchi, leek and green bell pepper. Chop the whites of the spring onions and leave the greens for garnishing the dish.
  2. Heat 1 tablespoon oil in a large cast-iron skillet or nonstick pan over high heat. Add the kimchi, leeks, green pepper, and scallion whites and stir-fry for about 3 minutes.
  3. Whisk together the kimchi juice, gochujang paste and soy sauce in a small bowl. Add the mixture to the skillet together with the cooked rice. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Stir in the sesame seed oil and remove from the heat.
  4. Heat the remaining tablespoon vegetable oil in a large pan. Fry the eggs to your liking.
  5. Sprinkle the kimchi fried rice with the chopped scallion greens and sprinkle some toasted sesame seeds. Serve immediately with the fried eggs.

Notes

  1. Ideally, the rice should be cooked one day in advance. If cooking the rice on the same day, make sure it is completely cool before making the kimchi fried rice. 300 g/ 10.6 oz / 1 1/3 cups uncooked rice yield more or less 600 g/ 1.3 lbs/ about 4 cups cooked rice.
  2. Start with ¾ tablespoon gochujang paste and increase the amount (up to 3 tablespoons – very hot!) according to your heat tolerance.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 186mgSodium: 1051mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 12g

Nutrition information isn’t always accurate.

9 comments
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9 comments

Karen (Back Road Journal) 22/01/2019 - 19:36

While I don’t care for kimchi that much(I like other pickled veggies though), my husband loves it and would certainly be happy with your dish. 😀

Reply
Adina 23/01/2019 - 08:14

I think your husband will like it, Karen, my husband loved it too and he’s not the greatest pickles fan. 🙂

Reply
Thao @ In Good Flavor 23/01/2019 - 04:24

I guess you really love kimchi! Kimchi, bread and cheese is a pretty interesting combo! I had kimchi regularly as a kid but not as an adult but should incorporate it into my diet now that I’m older and could benefit from its healthful qualities. This fried rice looks delicious and flavorful! The eggs on top is a perfect finish!

Reply
Adina 23/01/2019 - 08:12

In Romania we eat fermented vegetables with just about anything, that’s why bread and cheese is normal for me. Romanian pickles are not spicy at all, but it doesn’t matter if they are only sour or spicy and and sour, love them all. 🙂 🙂

Reply
angiesrecipes 23/01/2019 - 06:25

It looks like a perfectly healthy and flavourful meal!

Reply
Adina 23/01/2019 - 08:12

Thank you, Angie.

Reply
Anca 24/01/2019 - 12:54

I’d love to try kimchi, but so far I haven’t seen a vegetarian option in shops. The one that I saw had some fish in it. Your dish looks amazing.

Reply
Adina 24/01/2019 - 16:16

I have just checked the kimchi I have in the fridge, no fish here. ☺ I would like to make kimchi at home soon, it is probably even better.

Reply
Sissi 31/01/2019 - 23:27

What a nice surprise to see a kimchi-based dish on your blog! I prepare kimchi quite often and love it in warm dishes. I must have now a year-old kimchi in the fridge and look forward to cooking it this weekend! The older the kimchi the better it’s in warm cooked dishes! I’m sure you’ll make fantastic kimchi as long as you use Korean chilli powder (if I may advise…) but I know it’s easy to buy on internet in every European country (this is how I buy it by the way).

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