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Home » Recipes » Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)

Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)

February 18, 2014 by Pavani Leave a Comment

Blogging Marathon# 37: Week 3/ Day 1

Theme: Street Food from Around the World

Dish: Kimchi Fried Rice from Korea

My theme for this week’s Blogging marathon got me very very excited. It is Street Food from around the world. Learning about the different dishes that are served as street food from various countries was very interesting and there are so many dishes that I wanted to make at home. But since we are posting for only 3 days, I had to narrow down my search to 3 dishes. Hopefully I can make the rest of my bookmarked dishes some time soon.


For the first day, I made Korean street food — Kimchi Fried rice.From what I’ve read online, Koreans make fried rice with overripe kimchi that needs to be used up. I personally love fried rice because it s a great use of leftover rice and there are infinite variations to come up with.

As I mentioned in my Kimchi post, store bought ones might have seafood in them. So I used my homemade kimchi to make this fried rice. I had some brown rice in the fridge that I used here, but white rice can be used instead. Fried egg with a soft yolk is traditionally served over the rice, but that can be skipped altogether for a vegan version.

Adapted from Herbivoracious.

Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)
Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)
Yum
Print Recipe
  • Coursemain course
  • Cuisinekorean
Servings Prep Time
23 serving 30 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 30 minutes
Cook Time
20 minutes
Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)
Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap)
Yum
Print Recipe
  • Coursemain course
  • Cuisinekorean
Servings Prep Time
23 serving 30 minutes
Cook Time
20 minutes
Servings Prep Time
23 serving 30 minutes
Cook Time
20 minutes
Ingredients
  • 3 cups White Rice Brown or - (leftover rice that has been chilled preferred)
  • 4 Green onions - chopped
  • 1 cup Mixed vegetables - finely chopped (I used frozen mixed vegetables with carrot, green beans, peas etc)
  • 1 Ginger " - piece, grated
  • 2 cloves Garlic - minced
  • 1 cup Kimchi - drained and chopped
  • 1 tsp Gojuchang (Korean red pepper paste) (optional, use if kimchi is not spicy enough and adjust as per taste)
  • ½ tsp Sesame Oil
  • 2 Eggs (optional)
  • to taste Salt Pepper &
Servings: serving
Instructions
  1. Heat 2tbsp oil in  a pan; add the grated ginger and garlic, cook till fragrant, about 30 seconds.
  2. Add green onions and cook till wilted, about 2~3 minutes. Next add all the veggies and stir fry on medium heat until the veggies are crisp tender, about 6~8 minutes.
  3. Stir in kimchi, gojuchang (if using), salt and pepper.
  4. Add the rice and mix well. Cook until the edges start to crisp up a little bit. Finally add the sesame oil, mix well and serve hot topped with the fried egg (if desired). Enjoy!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 37.

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Comments

  1. The Pumpkin Farm

    February 18, 2014 at 4:12 pm

    this is interesting combo..looks tempting

    Reply
  2. Manjula Bharath

    February 18, 2014 at 7:46 pm

    wow so so delicious and yummy 🙂 looks very very inviting !!

    Reply
  3. Global Tastes & Travels Inc.

    February 20, 2014 at 5:56 am

    lovely color and flavors on this reice – a must try

    Reply
  4. Global Tastes & Travels Inc.

    February 20, 2014 at 5:56 am

    lovely color and flavors on this reice – a must try

    Reply
  5. Sandhya Ramakrishnan

    February 21, 2014 at 5:12 am

    what a lovely looking rice! It was indeed fun doing the street food series.

    Reply
  6. Varadas Kitchen

    February 23, 2014 at 8:22 pm

    Looks delicious.

    Reply
  7. albert john

    February 24, 2014 at 9:14 am

    Very Delicious and Thump Up for you…My Dear Friend I love the Asian Cuisine and My Favorite Place is Korea Where i want to Settle in Future..

    Reply
  8. Harini-Jaya Rupanagudi

    February 24, 2014 at 9:47 pm

    Very interesting version of using kimchi!

    Reply
  9. PJ

    March 03, 2014 at 7:53 am

    Absolutely flavorful.After I make the Kimchi, I am making this 🙂

    Reply

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