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 90 seconds until just tender. Add shiitake and garlic, stir-fry 90 seconds until softened and golden at the edges.
Saute 2
Lower heat to medium-high. Add chopped kimchi, stir-fry 2 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 side of the pan.
Fry
Add remaining 1 tbsp oil to the cleared side. Crack 4 eggs into the pan, fry 90 seconds 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 into each, scatter scallion, 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.