Kimchi Bokkeumbap (Kimchi Fried Rice) Balanced with Sugar
A one-bowl dish made by stir-frying leftover odds and ends with aged sour kimchi balanced with sugar and seasoned with gochujang.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple fried rice made by stir-frying aged sour kimchi and leftover ingredients. Adding a little sugar while frying the meat and kimchi mellows out the sourness. Seasoned with gochujang, toasted sesame oil, and seaweed flakes, it is both spicy and savory.
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Aged sour kimchi
- Beef (or pork, clam meat)
- Onion
- Mushrooms
Seasoning
- Gochujang (Korean red chili paste)
- Sugar
- Ground black pepper
- Toasted sesame oil
- Seaweed flakes
- You can use up any leftover ingredients sitting in your fridge.
Steps
Stir-fry the meat and kimchi first in a frying pan.
Add just a little sugar to cut the sourness of the aged sour kimchi.
Add the onion and mushrooms, then stir-fry until the ingredients are cooked through.
Add the rice and stir-fry, seasoning with gochujang and the other seasonings as you go.
Finish with toasted sesame oil and seaweed flakes.
Ppunwife's tips
- Add just a little sugar here to cut the sourness of the aged sour kimchi.
FAQ
How do I tone down the sour taste of aged sour kimchi?
Adding a little sugar while stir-frying the meat and kimchi together helps reduce the sourness.
Can I use a different meat instead of beef?
Yes, you can substitute pork, clam meat, or whatever leftover ingredients you have on hand.
Can I add vegetables other than mushrooms and onions?
Yes, you can freely use any leftover odds and ends you have at home.
