Kimchi Bokkeumbap

If there’s one dish I would highly recommend trying soon, it’s Kimchi Bokkeumbap. This delightful Korean dish features a wonderful combination of punchy, umami-rich, and flavorful ingredients.

I’ve tried fried Kimchi in the past, and I really enjoyed it. The Fried Kimchi came in a small can that I bought from a supermarket that specializes in Korean food. However, I have to admit that I’ve been quite hesitant to try Kimchi Bokkeumbap. I’m not entirely sure why, but the strong smell of aged Kimchi can intimidate many people.

Nevertheless, this recipe is so delicious that any hesitations you may have will quickly fade away. After doing some research, I discovered that some people make this dish with a bit of butter. I figured that butter makes everything better, so why not give it a try? When using well-aged Kimchi sautéed in butter, the cabbage takes on a slightly nutty flavor.

On another note, the smell of aged Kimchi has become a familiar scent in our household. We received so much Kimchi as a gift that it could last for years. If you’ve been following our most recent Kimchi Jjigae recipe, you’ll know that it’s time to make the beloved Kimchi Bokkeumbap. I’ve modified the recipe to add more flavor and have taken a different approach from the traditional and popular versions, so this is our unique take on Kimchi Bokkeumbap.

What is the Key to Kimchi Bokkeumbap?

The Kimchi has to be well-fermented, tangy, and incredibly sour—almost to the point that it can’t be eaten as a standalone dish, although I might add that some Koreans enjoy Kimchi when it is at its most fermented stage. To make the best Kimchi bokkeumbap, you must have a mixture of finely chopped as well as chunky bits of Kimchi. When you stir-fry the Kimchi, the smaller pieces will develop a caramelized taste, which is where the flavour of this recipe comes from. This is a crucial step for maximum flavour. Another important factor is the high heat and a non-stick pan or wok. Having the right tools will help ensure that your fried kimchi is crispy rather than soggy.

Stainless steel pots or pans work perfectly for this recipe. In Korea, Bokkeumbap is typically cooked in earthenware or iron pots. These pots are placed over an open flame along with the rice, which helps create the crispy bits known in English as scorched rice, or “nurungi” in Korean. Cooking over an open fire or in earthenware pots also imparts a slightly smoky flavor to the dish.

One key element of delicious Kimchi Bokkeumbap is the use of day-old rice. This rice should be dried out and not too fluffy, as a firmer texture is essential for making Bokkeumbap. If you prefer a spicier kick, you can add gochujang along with the kimchi. For those who enjoy cheese and want to try a modern twist on this dish, many cafes in South Korea are now topping Bokkeumbap with mozzarella cheese for added flavor. Additionally, some popular restaurants sprinkle beef dashida to enhance the dish with a rich, savory taste.

Ingredients

Kimchi, Butter, Grapeseed Oil, Brown Sugar, Onion, Oyster Sauce, Rice, Sesame Seed oil, Garlic Cloves, Shredded Kim, Sesame seeds.

Kimchi is the key ingredient in this recipe. The best kimchi is the kind that has been fermenting in your fridge for a few weeks, developing a deep, tangy, sour aroma. Butter adds richness to the dish and helps balance these intense flavors.

Caramelized onions and thinly sliced garlic will add a mild sweetness and crunch to this dish. Oyster sauce, used instead of soy sauce, adds an unusual seafood flavor to the recipe. It has a strong umami flavour with subtle sweetness, whereas soy sauce has a sharp, salty taste. When Kimchi is deeply fermented, the salt content increases; therefore, use as little salt as possible during cooking and adjust accordingly. The kimchi juice will condense, creating a deeply intense spiciness. Adding a little brown sugar can make a big difference, enhancing the contrast with those tangy, spicy flavours. Shredded Kim is sold at most Korean supermarkets. It is a type of roasted seaweed cut into tiny ribbon strips. Shredded Kim complements the rice’s flavor.

However, regular roasted seaweed from Korea will also work for this recipe. You can make your own Kim by cutting ribbons from the regular roasted Kim and tossing a few sesame seeds. Sesame seed oil adds a nutty flavor, while grapeseed oil is used as a neutral oil to sauté the onions and garlic.

Sesame seed oil is essential for this recipe, especially for an authentic experience. Additionally, sesame seeds provide crunch and enhance the dish’s presentation.

Instructions

To prepare the dish, begin by chopping the onions and garlic cloves. Slice the aged kimchi into both small and large chunks. The larger pieces of kimchi will provide a crunch, while the smaller bits will become caramelized and crispy.

Next, heat a wok over medium-low heat and add butter and grapeseed oil. Once the butter begins to melt and blend with the grapeseed oil, add the chopped onions and garlic. Allow the ingredients to caramelize for four to five minutes. After this, add the sliced kimchi into the wok. Add the oyster sauce and brown sugar. Mix well. The oyster sauce and brown sugar will create a syrupy texture.

As it bubbles away, it will merge with the tangy and sour flavours of the aged Kimchi, creating a powerful flavour that is uniquely different from other types of Bokkeumbap. As soon as you notice that the Kimchi is browning and turning into fried Kimchi, you will know it is almost time to add the cooked rice. Wait a few minutes until most of the liquid has evaporated. Thereafter, add the cooked rice and stir well.

If the rice is one day old, it will have a perfect moisture level of semi-dry, absorbing the little bit of liquid that remains in the wok. Serve with a fried egg, sprinkle some sesame seeds on top, drizzle with sesame seed oil, and add some shredded gim.

How to Store Kimchi Bokkeumbap?

Allow the Kimchi Bokkeumbap to cool down completely before storing it in an airtight container in the refrigerator, where it can last for two to three days. It’s important to note that rice-based dishes should not be left out at room temperature for more than two hours. While you can freeze Kimchi Bokkeumbap, most Koreans prefer it freshly made. If you’re hosting Korean guests for a meal, it’s best to serve a freshly prepared dish rather than any frozen leftovers.

What to Serve with Kimchi Bokkeumbap?

A fried sunny-side-up egg is often served alongside this dish, and it is recommended to season the eggs sparingly. Koreans also enjoy eating seaweed sheets called Gim (or Kim). These sheets differ from Nori, the Japanese seaweed used for sushi or kimbap. Gim is typically toasted with sesame seed oil, which enhances its flavor. Other side dish options include Danmuji, a yellow pickled radish, and Oi Muchim, a refreshing cucumber salad.

Different variations of Kimchi Bokkeumbap

If you want to add meat to the Kimchi Bokkeumbap, slice the beef thinly. Add a generous amount of butter and cook the onions and garlic. Then add the meat. Thereafter, add the Kimchi with the condiments. Make sure that the Kimchi browns up and caramelizes; this step is instrumental to the flavour of this dish. If you’re using processed meat such as salami, check the salt content and then assess the amount of seasoning necessary for the Kimchi Bokkeumbap to have a balanced flavor. If you’re using dashida seasoning in the rice, it is recommended that you use unsalted butter to ensure that the flavours are balanced.