Kimchi Fried Rice

Alright you Korean fans out there.... this post is for you!

I've seen this on dramas and at restaurants in Korea, but have never dared to make it/order it.  I had the opportunity to make it when we had some leftover kimchi + leftover white rice + Korean BBQ dip/sauce in the house.  Kimchi Bokumbop, otherwise known as kimchi fried rice, is made with... well, kimchi.  ^^;;  Kimchi is really just fermented napa cabbage with pepper paste, often times mixed with thinly sliced turnip/daikon.

My version of kimchi bokumbop was quite simple:

Kimchi & Korean BBQ sauce

Leftover rice (approximately 2 cups)
1 cup of kimchi (don't forget the juice!)
Soy Sauce
Salt/white pepper
Sriracha hot sauce (optional)
Korean BBQ dipping sauce (optional)
Eggs, beaten (2 is enough, I added 3)
1/2 red onion
I suggest adding some garlic/garlic powder and green onions :)

First, sautee the onion, then add kimchi (save the juice for later).  Remove from heat- scramble the eggs adding a pinch of salt and a splash of kimchi juice until almost fully cooked- then add the rice.  The purpose for adding the rice before the eggs are fully cooked is so they stick to the rice instead of having a fall-apart feel in the fried rice. Once you add the rice, add the kimchi/onion and mix like craaazy.

Once you think it's mixed evenly, add the rest of the kimchi juice (I like adding a lot for flavor), a hefty splash of soy sauce, salt/pepper, garlic, and the optional sriracha (that red hot sauce with the green lid/squeezy thingy) and Korean BBQ sauce.  I enjoy the sriracha sauce because most non-homemade kimchis are mild in spice, and the sriracha gives it a good kick.  Mix extremely well for all the flavor to soak in (I don't want to see one grain of WHITE rice- it should all be red).

Once it is all mixed, I would highly suggest mixing in green onions.  They bring out a flavor that makes this fried rice fresh and gives it a nice color and texture.  Mix sparingly so the rice kind of "fries" but make sure you don't burn it!  One piece of advice is that if you added too much liquid, keep it on the heat a bit longer so the moisture evaporates slightly.

Then voila!  Ready to serve.

YUUUUUMMY <3

One thing I would have liked to do is add meat into this dish, but unfortunately, we didn't have any around the house.  I would have liked to add pork (minced perhaps?) or for the vegetarian, cubes of tofu.  Just marinate a bit in some soy sauce, vinegar, and sugar.  Cook the meat before anything else, then keep the juice and meat on the side while you cook onions, etc.  Add it in after you add the rice (with the kimchi and the onions).  It'll give it a good aroma.