Spicy Kimchi Vegetable Fried Rice — Vegetable Kimchi Bokkeumbap
Korean vegetable kimchi fried rice with aged kimchi, mushroom, carrot, and onion tossed in a soy-sesame glaze, finished with a fried egg, scallion, and toasted seaweed strips.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 300g aged kimchi and reserve 60ml juice. Dice 100g shiitake caps, 120g carrot, and 120g onion. Thinly slice 2 scallions. Grate 4 garlic cloves. Cut 2 sheets seaweed into strips. Have 400g day-old rice and all ingredients measured and within reach.
Saute 1
Heat 1 tbsp neutral oil in a large skillet over high heat. Add carrot and onion, stir-fry 2 minutes until just tender. Add shiitake and garlic, stir-fry 2 minutes until softened and golden at the edges.
Saute 2
Lower heat to medium-high. Add chopped kimchi, stir-fry 2 to 3 minutes until softened and deep red. Stir in soy sauce, brown sugar, and black pepper; fry 30 seconds until bloomed.
Build
Add rice and 60ml kimchi juice over medium-high heat. Break up clumps and toss 2 to 3 minutes until every grain is glazed and lightly toasted. Push rice to the sides of the pan.
Fry
Add remaining 1 tbsp oil to the cleared center. Crack 4 eggs into the pan, fry 2 minutes over medium-high until whites set and yolks remain runny.
Plate
Drizzle 4 tsp sesame oil over the eggs. Divide rice between two wide bowls, slide 2 eggs on top of each, scatter scallions, seaweed strips, and sesame seeds. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.