Kimchi Bokumbop (Kimchi fried rice) is a quick dish you can have for anytime of the day. Tasty and simple. If you have leftover rice and you are not sure what you want to eat, try making this. You will be pleasantly surprised! (If you don't know how to cook Korean style steamed rice, just click easy recipe for steamed rice in a pot link below on the ingredients section.) This is my youngest aunt's recipe. We all love her Kimchi Bokumbop.

Following recipe makes about 4 servings:

Ingredients
2 quarter-head kimchi
1 cup frozen vegetables
3 Tbsp sesame oil(or olive oil, vegetable oil)
4 cups steamed rice
3 scallions-chopped

Well, Let's Start!


Chop Kimchi to your own bite size, but not too big. They should all blend in nicely at the end.

Fry half of 3tbsp (so 1.5tbsp) of sesame oil and Kimchi together first. Fry till Kimchi color turns little deeper and more tender.

Then add some frozen vegetables and fry for another 2-3 minutes. Now Add rice and rest of the sesame oil. Lastly add scallions and fry lightly. Now you are done! That wasn't so bad eh?

***Bonus Tip: You can put a fried egg on the top or scramble and mix with fried rice itself. If you think vegetarian dish is not enough for you, you can add grounded meat, shrimp, or fish cakes. (Or in my case, I sometimes put Spam or hotdogs. Easy fast meat(?) LOL.)***

Well, all you have to do now is ENJOY!

Kimchi Recipes:
Traditional Whole Napa Cabbage Kimchi
Quick 'n Easy version Kimchi
Non Spicy American Cabbage Kimchi
Young Radish Water (YeoulMoo Mul) Kimchi
White Non-Spicy Kimchi

Other Recipes:
Bulgogi-Korean BBQ beef
Spicy Chicken Bulgogi
Korean style Pickl (Oiji)
Fresh Spicy Cucumber Salad
Fresh Tofu Salad
Stir Fried Eggplant
Mini Ground Turkey Pancake
Zucchini Jun

Kimchi Facts:

About Kimchi
Different Tastes of Kimchi
Korean Homemade Kimchi Part I-Most Popular
Homemade Kimchi vs Store Bought Kimchi

Popularity: 36%

Written on February 27, 2009 |