Vegan Kimchi Bokkeumbap
Quick and easy to make, anti food-waste and full of flavors, this Kimchi fried rice is a classic of Korean street-food. Recipe for two people, adapted from Herbivorious.com
- 2 tablespoons vegetable oil
- 2 garlic cloves, thinly sliced
- 2 green onions, one thinly sliced and the other cut into bits of approximately 1 cm wide
- 3 cups cooked rice (even better if it’s from the day before)
- ½ cup Cuisine Soleil Kimchi, drained + 1 tablespoon Kimchi juice
- ½ teaspoon sesame oil
- ¾ teaspoon salt
You can add one cup of already cooked vegetables or tofu cut into small cubes, or cook them at step #2, If our Kimchi isn’t spicy enough, you can add chili paste, ideally, it should be Kochujang, the Korean one.
- Pre-heat your skillet or wok over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir-fry for 20 seconds.
- If using optional raw vegetables or tofu, add and stir-fry until cooked through (vegetables) or lightly browned (tofu).
- Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep this up as long as you can stand it, because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.
- Add the kimchi, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
- Serve immediately, topped with the remaining green onion.