Kimchi-bokkeumbap is an addictive spicy fried rice. Day-old rice works best, so make some extra!
Ingredients
3 cups steamed jasmine rice
rice bran oil
1 small onion, finely chopped
½ cup vegan kimchi, finely chopped
¼ cup water
1 tbsp gochujang paste
½ tbsp sesame oil
4 stalks spring onion, rougly chopped
nori furikake (or toasted seasame seed and chopped nori)
Method
Heat some oil in a large fry-pan and saute the onion for a couple of minutes. Add the kimchi and saute for a few minutes more.
Add the rice to the pan, gently mixing with a wooden spoon, coating the rice with the oil and frying for a minue-or-two. If it needs more oil, add a little of the seasame oil.
Add the gochujang, then gradually add the water while moving things around with the spoon to help dissolve the paste. Continue cooking over a medium heat for around five minutes, gently mixing so that everything is evenly coated, and cooking off any excess liquid.
Add the remaining sesame oil and remove from the heat. Stir through the chopped spring onions (you can also try adding some small cubes of fried tofu). Garnish with nori furikake.
Ingredients
3 cups steamed jasmine rice
rice bran oil
1 small onion, finely chopped
½ cup vegan kimchi, finely chopped
¼ cup water
1 tbsp gochujang paste
½ tbsp sesame oil
4 stalks spring onion, rougly chopped
nori furikake (or toasted seasame seed and chopped nori)
Method
Heat some oil in a large fry-pan and saute the onion for a couple of minutes. Add the kimchi and saute for a few minutes more.
Add the rice to the pan, gently mixing with a wooden spoon, coating the rice with the oil and frying for a minue-or-two. If it needs more oil, add a little of the seasame oil.
Add the gochujang, then gradually add the water while moving things around with the spoon to help dissolve the paste. Continue cooking over a medium heat for around five minutes, gently mixing so that everything is evenly coated, and cooking off any excess liquid.
Add the remaining sesame oil and remove from the heat. Stir through the chopped spring onions (you can also try adding some small cubes of fried tofu). Garnish with nori furikake.
