Kimchi Bokkeumbap (Kimchi Fried Rice) for Two

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SERVES2

TIME45 minutes

Kimchi Bokkeumbap (Kimchi Fried Rice) for Two

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.

1

INSTRUCTIONS

 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.

2

 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.

3

 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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.