Name: Kimchi Bokkeumbap (Kimchi Fried Rice) for Two
Total time: 45 min
Cuisine: KoreanAsia
Ingredients: 1/2 (8-inch square) sheet gim; 1 tablespoon vegetable oil , divided; 1 (1⁄4-inch-thick) slice deli ham , cut into 1⁄4-inch pieces (about 2 ounces); 1 small onion , chopped; 3 scallions , white and green parts separated and sliced thin on bias; 2/3 cup cabbage kimchi , drained with 2 tablespoons juice reserved, cut into 1⁄4-inch strips; 2 tablespoons water; 2 teaspoons soy sauce; 2 teaspoons gochujang paste; 1/4 teaspoon pepper; 1 1/2 cups cooked short-grain white rice; 2 teaspoons toasted sesame oil; 2 teaspoons sesame seeds , toasted

Kimchi Bokkeumbap (Kimchi Fried Rice) for Two

By Andrew Janjigian

Published on December 7, 2020

Time

45 minutes

Yield

Serves 2

Kimchi Bokkeumbap (Kimchi Fried Rice) for Two

Ingredients

½ (8-inch square) sheet gim 1 tablespoon vegetable oil, divided1 (1⁄4-inch-thick) slice deli ham, cut into 1⁄4-inch pieces (about 2 ounces)1 small onion, chopped3 scallions, white and green parts separated and sliced thin on bias⅔ cup cabbage kimchi, drained with 2 tablespoons juice reserved, cut into 1⁄4-inch strips2 tablespoons water 2 teaspoons soy sauce 2 teaspoons gochujang paste¼ teaspoon pepper 1 ½ cups cooked short-grain white rice 2 teaspoons toasted sesame oil 2 teaspoons sesame seeds, toasted

Before You Begin

This recipe works best with day-old rice; alternatively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. Plain pretoasted seaweed snacks can be substituted for the gim (seaweed paper); omit the toasting in step 1. If your kimchi doesn't yield 2 tablespoons of juice, make up the difference with water. If using soft, well-aged kimchi, omit the water and reduce the cooking time at the end of step 2 to 2 minutes. We developed this recipe with a 12-inch nonstick skillet, but a well-seasoned carbon-steel skillet or 14-inch flat-bottomed wok can be used instead. If desired, top each portion of rice with a fried egg.

Instructions

Grip gim with tongs and hold about 2 inches above low flame on gas burner. Toast gim, turning every 3 to 5 seconds, until gim is aromatic and shrinks slightly, about 20 seconds. (If you do not have a gas stove, toast gim on rimmed baking sheet in 275-degree oven until gim is aromatic and shrinks slightly, 20 to 25 minutes, flipping gim halfway through toasting.) Using kitchen shears, cut gim into four 2-inch-wide strips. Stack strips and cut crosswise into thin strips.

Heat 1½ teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ham, onion, and scallion whites and cook, stirring frequently, until onion is softened and ham is beginning to brown at edges, 5 to 7 minutes. Stir in kimchi and reserved juice, water, soy sauce, gochujang, and pepper. Cook, stirring occasionally, until kimchi turns soft and translucent, 3 to 5 minutes.

Add rice; reduce heat to medium-low; and cook, stirring and folding constantly until mixture is evenly coated, about 3 minutes. Stir in sesame oil and remaining 1½ teaspoons vegetable oil. Increase heat to medium-high and cook, stirring occasionally, until mixture begins to stick to skillet, about 3 minutes. Transfer to serving bowl. Sprinkle with sesame seeds, scallion greens, and gim and serve.