Kimchi Bokkeumbap (Kimchi Fried Rice) with Cabbage and Tomato

Ingredients

• The original recipe calls for chamnamul, water dropwort, and cilantro all together, but you can also just use the stem portions of 10 stalks of water dropwort.
• You can use meat or ham instead of canned tuna.

Steps

1. Prepare the ingredients

   

   The original ingredients for this slow-aging fried rice include cabbage, canned tuna, tomato, aged sour kimchi, and fragrant greens like chamnamul, water dropwort, and cilantro.

   I prepared just the stems of 10 stalks of water dropwort.

2. Chop the ingredients

   

   

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   Chop all the ingredients finely.

   Shred the cabbage not too finely, cutting it into pieces under 2 cm, and finely chop only the stem portions of the water dropwort for good texture.

   Drain the aged sour kimchi and chop it finely as well.

   

   

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   Finely chop regular or cherry tomatoes, toss them with two pinches of salt, and let them sit to season and draw out moisture.

   Once lightly seasoned, drain off the liquid.

3. Drain the canned tuna

   

   Place the canned tuna in a sieve to drain off the oil.

4. Stir-fry

   

   

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   Heat some olive oil or cooking oil in a pan and lightly stir-fry the cabbage.

   Once it turns translucent and deepens slightly in color...

   

   

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   Add the cooked rice and stir-fry, breaking up any clumps, while seasoning it.

   Add about 2/3 tbsp of Yondu or tuna extract sauce (chamchi-aek) and stir-fry evenly so the flavor absorbs, tasting to make sure it is not too salty.

   Chef Sung Anh mentioned that seasoning the unseasoned cabbage and rice first prevents the ingredients from feeling separate and brings everything together.

   I tasted it too, and honestly, it was delicious just like this.

   

   

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   Add the canned tuna, aged sour kimchi, and tomatoes, then stir-fry well until evenly combined.

   I was stir-frying just the tuna and kimchi when I remembered the tomatoes I had set aside, so I tossed them right in.

   

   

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   Even though only the rice was seasoned, the flavor is just right.

   Turn off the heat and finish by adding the water dropwort (or chamnamul and cilantro), 1 tbsp toasted sesame oil, 1/2 tbsp toasted sesame seeds, and a little ground black pepper.

5. Serve

   

   He also added that when making fried rice with many ingredients, it is important to chop them small and evenly and not overdo any single one so that no flavor overpowers the dish.

   

   

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   That light seasoning at the start of cooking was all it needed; the flavor and texture came together so well.

   Packed with nutrition, this makes a perfect one-bowl meal for a slow-aging diet.

   Feel free to swap the tuna for meat or ham, keep these key points in mind, and enjoy a delicious and nutritious fried rice.

Ppunwife's tips

• Seasoning unseasoned ingredients as you go prevents them from tasting separate and creates a well-balanced flavor.
• Finely chop regular or cherry tomatoes, toss with two pinches of salt, and let sit to season and draw out excess moisture.
• When making fried rice with various ingredients, chop them small and evenly and avoid using too much of any single ingredient so no flavor overpowers the rest.

FAQ

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