How to Make Kimchi Bokkeumbap (Kimchi Fried Rice)

Where's the garlic?!

I love ATK (want a job there) but I don't know the rice looked mushy to my eye, esp before he added the oils. Maybe didn't need the extra water? Just the kimchi liquid? And gochujang AND soy on top of ham...very salty, no? Maybe my non-Korean tastebuds differ but I am part Portuguese, and we are not afraid of salt or heat. Always have kimchi (and sauerkraut) in my fridge so trying it anyway!

wonderful recipe...I cant help saying this. this recipe touches very very important point....excellent..A+++ ,,,I am korean too

Had the kimchi. Had a can of spam. It was amazing. Pull out the frozen leftover rice from Chinese carryout and all the ingredients. It is an amazingly good dish.

I followed you recipe, my family loved it ❤️

Amazingggggg recipe, ❤

Thank you so much 😊

I just made this, I spent 2.5 years in Korea while I was in the Air Force and this was as good as any I had while I was there. I used spam instead of ham though.

~~ Ingredients ~~
1 1/4 cup cabbage kimchi
2 slices ham, sliced sort of thick (or whatever you want protein wise)
5 scallions
8 inch sheet of gim (korean style nori)
1 large onion, chopped (1 1/2 cup)
4 tsp gochujang
4 tsp soy sauce
1/2 tsp pepper
3 cups day old rice
4 tsp toasted sesame oil

~~ Recipe ~~
1) drain kimchi of juice but reserve 1/4 cup juice, slice kimchi into 1/4 inch slices
2) Cut ham (or protein) into small, 1/4 inch pieces.
3) Slice scallions and separate white and green parts
4) Toast gim over stove burner until slightly shrunk and aromatic, cut into small strips
5) Heat 1 tbsp veggie oil over med-hi heat in a 12 in non-stick skillet until shimmering
6) Add ham, onion and scallion whites, cook ~6mins until onion softened and ham gets some color
7) Add kimchi, kimchi juice, gochujang, soy sauce, pepper and some water (doesn't say but looks like 1/4 cup or less)
8) Cook until kimchi softens ~4-6 mins
9) Reduce heat to med-lo and fold in rice to coat with liquid
10) Add sesame oil and 1 tbsp veggie oil
11) Return heat to med-hi and cook until rice begins sticking ~4 mins
12) Fry some eggs
13) assemble eggs, rice, toasted sesame seeds, scallion greens and gim and serve

cheers

I love America test kitchen, they share without making you pay, especially with prices these day, thanks for sharing excellent ideals

It is surprising that a recipe that suits the taste of Korea is on the air, rather than a recipe that is made to suit the taste of another country. cool😄😄😄

I have added Sauerkraut to fried rice with great success. I suppose it works as kimchi does. The high heat converts the sourness making it more like the other ingredients than the more familiar taste by making it mild.

Wondering if the precooked, packaged rice that you nuke for 90 seconds would work in a pinch (not nuked) in place of refrigerated leftover rice.

Ugh I’m hungry 🥹

👍👍

Great job with this! Speaking as someone part-Korean, I like how respectful and enthusiastic you are, and you did pretty well on pronunciations!

like the way you fried the eggs, thank you so much for sharing. 😊

Making right NOW. I have all the stuff lying around. Going to double the protein with egg whites, and double the veg with some celery and bok choy. But this was the perfect weeknight inspiration- thanks!

What do I do with the seaweed and an induction cooktop? No gas!