Sour and spicy, this Vegan Kimchi Fried Rice (called Kimchi Bokkeumbap in Korean) is just the one-dish meal I needed this past weekend before the Diwali prep started.
I have been meaning to try this simple, one-dish meal for a while now. Truth be told, it has been some months since I bought Kimchi with the hope of making this Kimchi Fried Rice but then life happened and it went onto the back burner. I finally got round to it last week and I quite enjoyed it.
In Korean, bokkeum means to stir-fry while bap refers to steamed white rice. Thus, bokkeum-bap can be loosely translated to mean fried rice.
What You Need to Make Kimchi Bokkeumbap
- The bare minimum you need to make this dish is literally some oil, Kimchi, cooked rice, and salt. At the heart of this dish is the Kimchi which packs a wallop of flavour.
- Traditionally, some Gochujang paste is also added to the dish. If you do not have it, use red chilli powder (called Gochugaru in Korean) and just a bit of sugar.
- You could add Soy Sauce as well but I did not add any because the Kimchi was sour enough.
- Kimchi Bokkeumbap often has some kind of protein in it. Typically, ham, spam, tuna and bacon are popular additions. To make a vegetarian/vegan version, you can use tofu (or even paneer). That will only make this dish even more nutritious.
- If you eat eggs, top the Kimchi Bokkeumbap with a Fried Egg to up the protein quotient.
- This dish is finished off toasted sesame seeds, spring onion greens, and toasted sesame oil. The toasted sesame oil lends a nice robust flavour and aroma to this dish. Once again, omit if you do not have them.
- If you can find toasted seaweed (called gim in Korean), do try that as garnish as well. I ran out and so did not use it.
Where Can You Get Kimchi in India?
I ordered the Vegan Napa Cabbage Kimchi from Bombucha and would highly recommend it; it had just the perfect balance of sourness and spiciness, and helped me make this vegan Kimchi Bokkeumbap that I shared with family and friends. I look forward to trying other varieties of Kimchi Bombucha has as also other products.
This is not a sponsored post. I ordered this Kimchi from Bombucha because I wanted to make this Kimchi Fried Rice and Kimchi Jiggae, among other things.
Some Tips to Make a Good Kimchi Fried Rice
- Use leftover rice to make this dish, if you can. Kimchi Fried Rice is a way to use up leftover rice. 🙂 If not try and cook the rice an hour or two in advance and spread it in a plate to cool completely and dry out a bit.
- Chop the khimchi to very small pieces so that it integrates well with the rice.
- Stir-fry the Kimchi well so that its pungent aroma settles a bit while bringing out the flavour.
- Do add some juice from the Kimchi to the rice as it is this juice that has all the flavour.
Other Vegan and Vegetarian Korean Recipes You May Want to Try
I have just five other Korean recipes on the blog at the moment, but all are exemplary and staples in my home now:
- Vegetarian Sundubu Jjigae: Korean Soft Tofu Stew
- Dubu Jorim: Spicy Braised Tofu from Korea
- Gochujang Gaji-jjim | Korean Spicy Stuffed Steamed Eggplant
- Vegetarian Bibimbap: Korean Mixed Rice with Protein & Vegetables
I also have the recipe for Gyeran Bokkeumbap: Korean Egg Fried Rice on the blog.
How to Make Vegetarian Kimchi Fried Rice
- If you do have left over rice:
- Pressure cook 1.5 cups of rice in 3 cups water for 3 whistles.
- Let the cooker depressurise and take the rice out.
- Let the rice cool completely. Ideally, I would spread the rice in a plate to ensure it dries out a bit as well.
- Other Prep:
- Chop 3/4 cup Kimchi to bite sized pieces.
- Chop the green part of 1 scallion or spring onion to 1/2″ pieces.
- Over medium flame, toast 1 tsp sesame seeds till they start to crackle. Transfer to a plate and set aside.
- Chop 3/4 cup Kimchi to bite sized pieces.
- In a wok of frying pan, over medium flame, heat 1 tbsp oil.
- Add the 1/2 cup finely chopped Kimchi and stir-fry for 2 to 3 minutes.
- {Optional} Add 100 gms of Tofu or Paneer, cut into small pieces, and stir-fry for 1 minute. Do not let the Kimchi dry out. Add 1 or 2 tbsp water, if the Kimchi is drying out.
- Now, add 1 tbsp Gochujang paste (or 1 tsp Chilli Powder + 1/3 tsp sugar), 2 tbsp of the Kimchi juice, and mix well.
- Add 3 cups cooked rice and some salt. Mix well.
- Increase the heat to high and stir-fry the Kimchi Bokkeumbap for 2 to 3 minutes.
- Turn off the heat.
- Add 1 tsp toasted sesame seeds, 1 tsp of toasted sesame oil, and 2-3 tbsp of spring onion greens, and mix well.
- Serving Suggestions
- Divide the Kimchi Fried Rice into 3 portions.
- If you eat eggs, top each portion of Kimchi Bokkeumbap with a Fried Egg to up the protein quotient.
Recipe for Vegetarian Kimchi Fried Rice | Kimchi Bokkeumbap
Vegetarian Kimchi Fried Rice | Kimchi Bokkeumbap
Equipment
- Cutting Board
- Knife
- Wok or Frying Pan
- Spatula
Ingredients
- 3 Cups Cooked Rice
- 3/4 Cup Kimchi
- 1/2 tbsp Oil
- 1 tbsp Gochujang Paste (or 1 tsp Chilli Powder and 1/3 tsp Sugar)
- 1 tsp Sesame Seeds
- 1 Spring Onion
- Salt to Taste
- 75 gms Tofu (Cut into 1/2" cubes)
- 1 tsp Toasted Sesame Oil
Instructions
- Pressure cook 1.5 cups of rice in 3 cups water for 3 whistles.
- Let the cooker depressurise and take the rice out.
- Let the rice cool completely. Ideally, I would spread the rice in a plate to ensure it dries out a bit as well.
- Chop 3/4 cup Kimchi to bite sized pieces.
- Chop the green part of 1 scallion or spring onion to 1/2″ pieces.
- Over medium flame, toast 1 tsp sesame seeds till they start to crackle. Transfer to a plate and set aside.
- In a wok of frying pan, over medium flame, heat 1/2 tbsp oil.
- Add the 1/2 cup finely chopped Kimchi and stir-fry for 2 to 3 minutes.
- {Optional} Add 75 gms of Tofu or Paneer, cut into small pieces, and stir-fry for 1 minute. Do not let the Kimchi dry out. Add 1 or 2 tbsp water, if the Kimchi is drying out.
- Add 1 tbsp Gochujang paste (or 1 tsp Chilli Powder + 1/3 tsp sugar) and mix well.
- Add the rice, 2 tbsp of the Kimchi juice, and some salt. Mix well.
- Increase the heat to high and stir-fry the Kimchi Bokkeumbap for 2 to 3 minutes.
- Turn off the heat.
- Add 1 tsp toasted sesame seeds, 1 tsp of toasted sesame oil, and 2-3 tbsp of spring onion greens.
- Mix well.
- Divide the Kimchi Fried Rice into 3 portions and serve immediately.
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