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Kimchi Fried Rice (Kimchi Bok Eum Bap)

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“The name says it all. A great way to use up left over rice. Don't feel limited to the listed ingredients; mushrooms, a bit of meat, a scrambled egg etc... are all great in this dish. This recipe makes one really generous serving or two side dish servings. Multiplies easily.”
READY IN:
15mins
SERVES:
1
UNITS:
Metric

Ingredients Nutrition

  • 59.16 ml vegetable oil (part sesame gives a good flavour)
  • 118.29 ml kim chee, cut small and squeezed or drained
  • 1 garlic clove, minced
  • 236.59 ml prepared rice (preferably Korean or Japanese)
  • 2 green onions, sliced on bias
  • 1 sheet korean fish cake, cut in bite-size pieces
  • 4.92 ml sesame seeds
  • 4.92 ml soy sauce
  • salt and pepper, to taste

Directions

  1. Heat oil in wok or good-sized frying pan.
  2. Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
  3. Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
  4. Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.

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