Kimchi fried rice

Kimchi-bokkeumbap(Kimchi fried rice) Recipe

What Kimchi-bokkeumbap?

Kimchi Fried Rice is a Korean-style fried rice dish made by stir-frying well-fermented kimchi with rice. The spicy and savory flavors of kimchi blend perfectly into the rice, creating a simple yet rich taste. It becomes even more delicious when topped with a fried egg.

ORIGINAL VERSION

Main

- 7oz rice(200g)
- 3.5oz spam(100g)
- 1.7oz onion(50g)
- 3.5oz kimchi(100g)
- 1stalk green onion
- 2Tbsp cooking oil

SAUCE

- 2Tbsp gochujang


- 1Tbsp oyster sauce

QUICK & EASY VERSION

Main

- 7oz rice(200g)
- 3.5oz spam(100g)
- 1.7oz onion(50g)
- 3.5oz kimchi(100g)
- 1stalk green onion
- 2Tbsp cooking oil  

SAUCE

- 2Tbsp TaigerSpoon Sauce




DIRECTIONS

1. Chop the ingredients.

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Green onion: Finely chop the green onion.
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Onion: Finely chop the onion.

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Spam: Chop the Spam into small pieces, as if dicing it.
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Kimchi: Chop the kimchi into small pieces.

2. Make the sauce.

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Mix 2 tablespoons of gochujang and 1 tablespoon of oyster sauce.

If you have TaigerSpoon Sauce, use 2 tablespoons of it. Click the button below to check out TaigerSpoon Sauce!  
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3. Cook

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Add cooking oil, green onion, onion, kimchi, and spam to a pan and stir-fry them together.
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Once the ingredients are cooked, add rice and stir-fry everything together.
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Once the rice and ingredients are well mixed, add the TaigerSpoon sauce and stir-fry again.
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Transfer to a plate, and it's done!

Got questions?

Our Taiger Spoon team is here to answer some frequently asked questions about Kimchi-bokkeumbap.

Q1. Can I make kimchi fried rice without aged or fermented kimchi?

TAIGER: Absolutely! Fresh kimchi can also make delicious kimchi fried rice. However, if you’re looking for the tangy, deep flavor of aged kimchi, you can stir-fry fresh kimchi with a bit of oil and vinegar to mimic that taste.

JERRY: On the other hand, if your aged or fermented kimchi is too sour, you can balance the flavor by adding a small amount of sugar or sesame oil. This will soften the sharpness and bring out a more balanced taste.

Q2. What type of rice works best for kimchi fried rice?

TAIGER: Day-old rice is ideal because it’s less sticky and easier to stir-fry. Freshly cooked rice can be too moist, making it harder to achieve the right texture.

HARRY: Korean rice, which is naturally sticky, works great for fried rice the next day. If you’re using less sticky varieties like long-grain rice, freshly cooked rice can still work well for this dish without clumping together.

Q3. Can I add ingredients like cheese or bacon?

TAIGER:  Of course! Kimchi fried rice is incredibly versatile. Adding cheese gives it a creamy and rich flavor, while bacon adds a smoky and savory touch that pairs perfectly with the kimchi.

AMY: I always top my kimchi fried rice with a fried egg for extra richness. Sprinkling seaweed flakes and sesame seeds over the dish not only enhances the flavor but also makes it look more appetizing in photos.

Closing remarks

How was today's Kimchi-bokkeumbap recipe?
You can use pork belly or canned tuna instead of spam for a delicious variation of Kimchi-bokkeumbap . It also tastes great with a fried egg or a sprinkle of seaweed flakes on top!

See you in the next newsletter.

Best regards,
TaigerSpoon

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