Kimchi Fried Rice or Kimchi Bokkeumbap, is the most popular and fastest everyday meal in Korea with Kimchi. Easy to make with this step-by-step guide and tips to always successful in making fried rice.
When it’s almost the end of the week, and I need to clean up my fridge, fried rice is always my favourite thing to cook. I love fried rice because I could customise it to suit whatever leftovers I have. When I checked my fridge today, I found out that I still have 1 cup of leftover cube tofu that I used to make spicy crispy baked tofu and hot and sour soup. I couldn’t believe that I only buy 500g of Tofu, and we still haven’t finished it yet. Anyways, it’s a good excuse for me to make fried rice, and add the leftover Tofu in my fried rice.
Kimchi Fried Rice is one of my favourite fried rice style, with the spiciness and tanginess of the kimchi and gochujang. Moreover, that red colour of the rice, is just so tempting and comforting. I love to add a lot of nori (roasted seaweed) and sesame seeds on top of the rice to add extra textures to the rice.
Sometimes, when I think about how different country has their own version of fried rice, I am amazed at how much different is their fried rice. Chinese makes their fried rice pale white colour with only soy sauce and white pepper seasonings, Malaysia-Indonesia-Singapore make their fried rice slightly brown with dark soy sauce, soy sauce and oyster sauce seasonings. I realised that Thai is making their fried rice slightly similar with Malaysia, Indonesia and Singapore, just adding an extra dash of fish sauce. The colour and textures are quite similar. Korean, is the most unique one, with red colour. I love the colour the most, and the addition of Kimchi in their fried rice, adding extra tanginess to the rice.
So much variation in different country. I couldn’t wait to find more variation of fried rice from other country. If you haven’t tried Chinese, Malaysia, Indonesia, Singapore and Thai fried rice yet, check out my other post of fried rice: Easy Fried Rice, and Thai fried rice with Shrimp. I also tried superfood fried rice that is made from quinoa, Quinoa Fried Rice. You have to try quinoa fried rice especially if you are also obsessed with superfood quinoa.
As I have posted on my previous post, I have just recently changed my way of writing by including step-by-step guide after receiving feedbacks from my reader. Hopefully, this will help my readers to understand more of the instructions. Feel free to comment here or drop me an email if there is anything you would love to see in this blog, or if there is anything you don’t understand in the instructions. I’m pretty new in making step-by-step guide, so any feedback would be highly appreciated.
Here’s what you will need for making Kimchi Fried Rice:
- 2 cups cooked rice, leftover rice would be better otherwise it will be soggy
- 1 cup cubes tofu
- 1/2 cup chinese sausage
- 1/2 cup kimchi
- 1/2 cup kimchi juice
- 2 tablespoon gochujang ( Korean Red Chilli Paste )
- 1/2 tablespoon sesame oil
- 1 green onion, chopped
- 1 nori sheet
- 2 teaspoon sesame seed
For this Kimchi Fried Rice, I added tofu and chinese sausage as the protein. Feel free to substitute tofu and sausage with anything you have leftover in your fridge. Fried rice is supposed to make with leftovers, at least in my kitchen.
Firstly, brown the tofu so that it is slightly crispier. Heat up 1 tablespoon of oil in a pan, and add Tofu. Pan-fried tofu until it is slightly brown on all sides.
Once tofu is browned, set tofu aside in a plate. In the same pan, fry chinese sausage for few minutes until sausage is almost cook. Then, put sausage on one side of the pan, and add kimchi. Fry kimchi for few minutes until kimchi has turn slightly golden brown.
Then, add back the tofu in the pan, and mix until all combined. Add overnight cooked rice. Fried rice tastes so much better with overnight rice. Never make fried rice with new cooked rice, otherwise rice will turn soggy and soft.
After that, add all sauces: kimchi juice, gochujang and sesame oil. Mix until all combined and rice is evenly coated with the sauces. You are ready to dig in, just topped it with chopped nori sheets, green onions and sprinkle with sesame seeds.
Look at that colour of Kimchi fried rice, so red and delicious. Might be it’s just me, but I love everything red. It just looks too beautiful to me. That red colour is from kimchi juice and gochujang (Korean red chilli paste). It’s a must ingredient in my fridge, all korean foods need this super amazing chilli paste as their main ingredients.
- 2 cups cooked rice, leftover rice would be better otherwise it will be soggy
- 1 cup cubes tofu
- ½ cup chinese sausage
- ½ cup kimchi
- ½ cup kimchi juice
- 2 tablespoon gochujang ( Korean Red Chilli Paste )
- ½ tablespoon sesame oil
- 1 green onion, chopped
- 1 nori sheet
- 2 teaspoon sesame seed
- Heat up 1 tablespoon of oil in a pan, and add Tofu.
- Pan-fried tofu until it is slightly brown on all sides. Set aside in a plate.
- In the same pan, fry chinese sausage for few minutes until sausage is almost cook.
- Then, put sausage on one side of the pan, and add kimchi.
- Fry kimchi for few minutes until kimchi has turn slightly golden brown.
- Add back the tofu in the pan, and mix until all combined.
- Add overnight cooked rice. Fried rice tastes so much better with overnight rice. Never make fried rice with new cooked rice, otherwise rice will turn soggy and soft.
- After that, add all sauces: kimchi juice, gochujang and sesame oil. Mix until all combined and rice is evenly coated with the sauces.
- You are ready to dig in, just topped it with chopped nori sheets, green onions and sprinkle with sesame seeds.