More kimchi fried rice (by default) plus additional step-by-step pics as requested by some followers. If you follow me on Instagram, you’ll already know that I was packing old-school dosirak (lunchbox) for work a while back, which I learned (the hard way) that this type of lunchbox doesn’t travel well (i.e. by biking). Needless to say, I won’t be packing any more lunchboxes until I find a way to secure the juices from spilling in my backpack.
But with any Korean lunchbox, you’re surely left with remaining ingredients that need to be used up before expiration. And that left me with a long tube that is Korean “sausage.” Honestly, I’m not fond of any processed meats but hate wasting food ingredients even more, so it was only natural to use up the leftover Korean sausage and get another shot at honing a classic dish. But, if you happen to have some bacon and a little bit of butter lying around, I highly recommend you substitute accordingly and you’ll be one step closer to making the ultimate kimchi bokkeumbap at home. 🤤
1️⃣ In a non-stick frying pan, make “scallion oil” by stir-frying small handful diced scallions and 3 finely minced garlic cloves in 2 tbsp vegetable oil. Stir-fry on high heat until fragrant or garlic starts to color. Tip: Use a non-stick round (not flat) frying pan which allows you to mix the ingredients with more ease.
2️⃣ Add 1/2 cup diced sausage and stir-fry until brown. Add 1/2 cup sliced kimchi and 1/4 diced onions; stir-fry until kimchi sweats out or turns translucent. Tip: cut kimchi in a bowl using scissors to avoid forever staining your cutting board. also, bacon is an excellent substitute for protein, but you want to cook the bacon separately to retain crispiness and add them at the end.
3️⃣ Make space in the center of the pan (push aside ingredients to the edge) and add the sauce components: 2 tbsp soy sauce, 1 tbsp gochugaru (red chili flakes), 1/2 tbsp sugar, 1/2 tbsp oyster sauce, pinch of salt and pepper.
4️⃣ Mix together, turn off heat, add rice and mix thoroughly. Make sure to season to taste before plating. Tip: use leftover rice that’s been slightly dried out; using “fresh” rice will result in a mushy, gloppy mess and can be avoided by setting in the fridge for 30 minutes before use.
5️⃣ Top with fried egg and gim (dried seaweed). Tip: tastes even better with scrambled eggs, which can be cooked right after frying up the scallions and garlic. drizzling with sesame oil at the end isn’t a bad idea either. 😉