I love Korean food especially bibimbap which means mixed rice in Korean. I like the one which is served in a heated stone bowl simply because it looks cool and I love the burnt bits of rice (yes I know it's unhealthy, but it's only once in awhile...hehe). Anyway, this dish usually consists of rice topped with vegetables, a whole egg, strips of raw beef and Korean hot pepper paste (Kochujang). To me, Kochujang is the main ingredient. This is where I got the idea of adding Kochujang into my kimchi fried rice. Had some leftover pork with sour mustard from last night, so I cooked a plain kimchi fried rice to go with it. It was a good combination!
Ingredients: serves 2
- 1 ½ cups overnight cooked rice
- 2 eggs
- 1 cup kimchi – chop into small pieces (more or less according to own preference)
- 1 onion – diced
- ~1 tbs minced garlic
- 1 1/2 tbs Korean hot pepper paste (Kochujang) mixed with 1 tbs hot water
- ~2 tbs Kimchi liquid (more or less depending on the level of spiciness you want)
- 1 tbs sesame oil
- 1 tsp sugar
- ~1-2 tbs soya sauce
- Sesame seeds (optional)
- Sauté garlic and onions with until fragrant.
- Mix in kimchi and continue frying.
- Remove all ingredients from pan and place in a plate for later use.
- Heat up sesame oil in pan.
- Lightly beat the eggs and pour into pan.
- Add cooked rice. Mix well.
- Mix in Kochujang, kimchi liquid and sugar.
- Add soya sauce to taste.
- Sprinkle sesame seeds and serve.
- I normally keep the Korean hot pepper paste in the fridge so it becomes a bit sticky and hard to mix in with rice. Dissolving it in water first makes it easier to mix with the rice.
- Instead of mixing the eggs in with the rice, I like it sunny side up. Makes the rice less soggy and the semi-cooked yolk with rice is just ummm....yum!!