Kimchi Bokkeumbap (Kimchi Fried Rice) for Two
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WHY THIS RECIPE WORKS
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 to cook. We started... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
This recipe works best with day-old rice; alternatively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. Plain pretoasted seaweed snacks can be substituted for the gim (seaweed paper); omit the toasting in step 1. If your kimchi doesn't yield 2 tablespoons of juice, make up the difference with water. If using soft, well-aged kimchi, omit the water and reduce the cooking time at the end of step 2 to 2 minutes. We developed this recipe with a 12-inch nonstick skillet, but a well-seasoned carbon-steel skillet or 14-inch flat-bottomed wok can be used instead. If desired, top each portion of rice with a fried egg.
Grip gim with tongs and hold about 2 inches above low flame on gas burner. Toast gim, turning every 3 to 5 seconds, until gim is aromatic and shrinks slightly, about 20 seconds. (If you do not have a gas stove, toast gim on rimmed baking sheet in 275-degree oven until gim is aromatic and shrinks slightly, 20 to 25 minutes, flipping gim halfway through toasting.) Using kitchen shears, cut gim into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.
Heat 1½ teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ham, onion, and scallion whites and cook, stirring frequently, until onion is softened and ham is beginning to brown at edges, 5 to 7 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 3 to 5 minutes.
Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining 1½ teaspoons vegetable oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 3 minutes. Transfer to serving bowl. Sprinkle with sesame seeds, scallion greens, and gim and serve.