A much anticipated recipe after our bibimbap recipe! Here is our version of kimchi fried rice, served with pork bulgogi and topped with a crispy fried egg.
Another quick and easy dish but undoubtedly delicious! You can omit the meat if you want to make it vegan, and make sure that the kimchi you're using is also vegan too as kimchi is typically seasoned with fish sauce!
Kimchi friend rice is a Korean classic & if you've been following us for a while, you'll know that we're suckers for a drool-worthy Korean dish.
🕒 60 mins 👤 4- 5 people
2 tbsp cooking oil (we used vegetable oil)
1 bag (500g) of cut cabbage kimchi
4 cups of white rice cooked
3 tbsp gochujang korean red chilli paste
5 sheets of nori
2 stalks of green onion
Black & white sesame seeds
Fried egg (optional)
500g of thinly sliced pork or beef
4 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 tbsp mirin
1 tbsp sugar
2 cloves of minced garlic
1 stalk green onion finely chopped
1 tsp pepper
1 tsp roasted sesame seeds
In a large bowl, combine ingredients for bulgogi marinade. Once sauce is evenly combined, add meat and marinate for at least 20 minutes.
Heat a frying pan and add cooking oil. Fry the meat on medium-high heat until fully cooked and a nice char develops. Drain excess oil and set aside.
Cut nori sheets into thin strips with scissors and set aside.
Separate kimchi and kimchi juice as much as possible and set both aside.
Heat up a large pan on medium-high heat and add oil. Fry kimchi for 1 minute.
Add cooked rice and mix. Then add gochujang paste and kimchi juice. Mix until rice is fully heated up and paste is evenly incorporated.
Add cooked meat and sesame oil, then take the pan off the heat.
Finally, add the cut nori, mix again.
Garnish with chopped green onions and sesame seeds. Optional, serve with a fried egg on top. ENJOY!