Kimchi Bokkeumbap (Kimchi Fried Rice)

Name: Kimchi Bokkeumbap (Kimchi Fried Rice)
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 1 piece Nori (1 (8-inch square) sheet gim); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil, divided); 2 slices Ham (2 (1⁄4-inch-thick) slices deli ham, cut into 1⁄4-inch pieces (about 4 ounces)); 1 piece Yellow Onion (1 large onion, chopped); 6 pieces Scallion (6 scallions, white and green parts separated and sliced thin on bias); 1 ¼ cup Kimchi (1 1/4 cups cabbage kimchi, drained with 1⁄4 cup juice reserved, cut into 1⁄4-inch strips); ¼ cup Water (1/4 cup water); 4 tsp Soy Sauce (4 teaspoons soy sauce); 4 tsp Gochujang (4 teaspoons gochujang); ½ tsp Black Pepper (1/2 teaspoon pepper); 3 cup Short-Grain Rice (3 cups cooked short-grain white rice); 4 tsp Sesame Oil (4 teaspoons toasted sesame oil); 1 tbsp Sesame Seeds (1 tablespoon sesame seeds, toasted)

Kimchi Bokkeumbap (Kimchi Fried Rice) - Main Courses (Korean)

45 minKorean

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Nori1 piece · 1 (8-inch square) sheet gim
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil, divided
Ham2 slices · 2 (1⁄4-inch-thick) slices deli ham, cut into 1⁄4-inch pieces (about 4 ounces)
Yellow Onion1 piece · 1 large onion, chopped
Scallion6 pieces · 6 scallions, white and green parts separated and sliced thin on bias
Kimchi1 ¼ cup · 1 1/4 cups cabbage kimchi, drained with 1⁄4 cup juice reserved, cut into 1⁄4-inch strips
Water¼ cup · 1/4 cup water
Soy Sauce4 tsp · 4 teaspoons soy sauce
Gochujang4 tsp · 4 teaspoons gochujang
Black Pepper½ tsp · 1/2 teaspoon pepper
Short-Grain Rice3 cup · 3 cups cooked short-grain white rice
Sesame Oil4 tsp · 4 teaspoons toasted sesame oil
Sesame Seeds1 tbsp · 1 tablespoon sesame seeds, toasted

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Steps

1Grip gim with tongs and hold 2 inches above low flame on gas burner. Toast gim, turning every 3 to 5 seconds, until gim is aromatic and shrinks slightly, about 20 seconds. (If you do not have a gas stove, toast gim on rimmed baking sheet in 275-degree oven until gim is aromatic and shrinks slightly, 20 to 25 minutes, flipping gim halfway through toasting.) Using kitchen shears, cut gim into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.
2Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ham, onion, and scallion whites and cook, stirring frequently, until onion is softened and ham is beginning to brown at edges, 6 to 8 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 4 to 6 minutes.
3Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining 1 tablespoon vegetable oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 4 minutes. Transfer to serving bowl. Sprinkle with sesame seeds, scallion greens, and gim and serve.