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Ingredients and seasonings required in make

1. Prepare 1 Cup Rice,
2. Use 1 Cup Kimchi Preferably Aged & Homemade,
3. Prepare 3 TBSP Sesame Oil,
4. Prepare 3 Cloves Garlic Finely Minced,
5. Prepare Gochujang, 1 TBSP Adjust To Preference
6. Prepare Pinch Sea Salt,
7. Prepare Pinch Mushroom Powder,
8. Prepare Eggs, 2 (Optional)
9. Take Scallions Finely Sliced, For Garnish
10. Prepare Nori Flakes, For Garnish
11. Prepare Black Sesame Seeds, For Garnish

If you like more spice, try adding Korean pepper flakes (gochugaru) and Korean chili paste (gochujang). For even more kimchi flavor, add some of the kimchi liquid to the rice. Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety of meat and/or vegetables are often added. So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms).

Instructions to make Kimchi Fried Rice | Kimchi Bokkeumbap:

1. You can check out my previous post for the kimchi recipe.
2. Wash and drain the rice 3 times. Add water to submerge the rice with about a knuckle depth. Cook the rice in a rice cooker as per the manufacturer's instructions. Once the rice is cooked, fluff the rice.
3. You should have about 3 to 4 cups of cooked rice. Keep chilled in the fridge overnight. The next day, drain kimchi to remove the excess juice. Reserve the juice. You can do this by squeezing or hang on a sieve.
4. Finely chop the drained kimchi. Transfer into a bowl. I also reserve some of the kimchi for garnishing. In a skillet over medium heat, drizzle 1.5 TBSP of sesame oil. Once the oil is heated up and at the smoking point, add in the chopped kimchi. Saute for a few seconds.
5. Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break up any large clumps of rice with a spatula. Saute until well combined. Add in the kimchi juice and chili paste. Saute until well combined, making sure every grain of rice is well coated. Drizzle in the remaining sesame oil. Taste and adjust seasoning with salt and mushroom powder.
6. Give it a final saute. Transfer onto a large plate. You can garnish with scallions, nori and sesame seeds at this stage and serve at this point for a vegan-friendly option. Or you can cook 2 sunny side ups and serve on individual plates as shown in the photos.
7. You can check out the detailed recipe video: www.instagram.com/tv/CKB2aMsl61O/
8. Done and ready to serve!

Kimchi Bokkeumbap (Kimchi Fried Rice) By Liz Bomze. Iconic, quick-cooking Korean comfort food', kimchi bokkeumbap is typically made with leftover cooked short-grain rice and well-fermented kimchi, but from there seasonings and additions to bulk it up vary widely from cook. Kimchi Fried Rice is the ultimate comforat food that's bursting with flavors of sour kimchi. It is the perfect one-dish meal anytime but especially if you don't feel like cooking or need that something to hit the spot! Kimchi Fried Rice is easily the simplest dish with kimchi.

kimchi bokkeumbap that you practice at home. Hope it’s useful and good luck!