Umma's Kimchi Bokkeumbap (Kimchi Fried Rice) 김치볶음밥

Ingredients

• 1.5 cup short- or medium-grain white rice (rinsed until water runs clear)
• 2 cup water (for cooking rice)
• 3 eggs (large)
• 1.25 tbsp sugar (divided (1 tbsp + 1/4 tsp))
• 0.25 tsp fine salt
• 1 tsp neutral cooking oil
• 12 oz skinless pork belly (thinly sliced, about 1/8 inch thick)
• 4 green onions (chopped)
• 1 tbsp garlic (minced)
• 2.5 cup cabbage kimchi (well-fermented, sliced thin, with juices intact)
• 1 tbsp gochugaru (Korean red chili flakes)
• 1.5 tsp Dasida beef stock powder
• 2 tbsp oyster sauce
• 0.5 cup shredded seasoned roasted seaweed (plus extra for garnish; seasoned gim snacks also work)
• toasted sesame oil (optional, for drizzling)

Steps

1. 1

   Add 1½ cups short- or medium-grain white rice to a medium bowl and cover by 2 inches with water. Using your hands, gently swish the rice to release excess starch.

2. 2

   Carefully pour off the water, leaving the rice in the bowl. Repeat this process 2 or 3 more times until the water runs almost clear. Drain the rice in a fine-mesh strainer.

3. 3

   FOR AN ELECTRIC RICE COOKER: Transfer the rice to the cooking chamber of a 5- to 6-cup electric rice cooker. Stir in 2 cups of water, cover, and cook on the standard rice setting according to manufacturer’s directions. The machine will automatically shut off when cooking is completed.

4. 4

   FOR THE STOVETOP: Transfer the rice to a large saucepan. Stir in 2 cups of water and bring to a boil. Reduce heat to low (medium if using an electric stove), cover, and cook until rice is tender and water is fully absorbed, about 20 minutes. Turn off the heat and let sit, covered, for 15 minutes to finish cooking.

5. 5

   As soon as the rice is finished cooking, use a moistened rice paddle or silicone spatula to gently fluff the rice to ensure even texture and moisture distribution.

6. 6

   Transfer the fluffed rice to a storage container and allow it to cool down to room temperature, which should take about 30 minutes.

7. 7

   In a small bowl, lightly beat the 3 large eggs with ¼ teaspoon sugar and ¼ teaspoon fine salt until well combined.

8. 8

   Heat 1 teaspoon of neutral oil in a 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until shimmering. Add the egg mixture and cook, stirring constantly, until very little liquid egg remains, about 1 minute. Transfer the scrambled eggs to a plate and set aside.

9. 9

   Cook one-third of the 12 ounces of thinly sliced pork belly in the now-empty wok over medium-high heat, flipping occasionally, until rendered and beginning to brown in spots, 2 to 3 minutes. Using tongs, transfer the pork to a paper towel–lined plate. Pour off and reserve the rendered fat.

10. 10

    Repeat the browning process with the remaining pork in 2 more batches. Once all pork is cooked, wipe the wok clean with paper towels. Using kitchen shears, cut the cooked pork into rough ½-inch pieces.

11. 11

    Heat 3 tablespoons of the reserved pork fat in the wok over medium-high heat until shimmering; discard any remaining fat. Add the chopped green onions and 1 tablespoon minced garlic and cook until fragrant, about 1 minute.

12. 12

    Add 2½ cups of thinly sliced kimchi to the wok and cook until heated through, about 2 to 3 minutes.

13. 13

    Stir in 1 tablespoon gochugaru, 1½ teaspoons Dasida beef stock powder, and the remaining 1 tablespoon sugar. Cook for about 30 seconds, then add the chopped pork belly and stir to combine.

14. 14

    Reduce the heat to medium. Add the cooled rice, breaking up any large clumps by pressing down on them with the back of a ladle or large spoon.

15. 15

    Cook, tossing frequently, until the rice is thoroughly combined with the kimchi mixture and heated through, about 2 minutes.

16. 16

    Add 2 tablespoons of oyster sauce and toss to combine.

17. 17

    Add the scrambled eggs and ½ cup shredded seasoned roasted seaweed. Gently toss to combine, being careful not to break up the egg curds.

18. 18

    Serve immediately, sprinkling individual portions with extra shredded seaweed and drizzling with toasted sesame oil if desired.

Notes

Look for pork belly sliced 1/8 inch thick. Use well-fermented kimchi (aged approximately 1 month) for the best flavor; it should look wilted with a muted, darkened color. When measuring kimchi, pick it up with tongs so the juices remain intact. Seasoned gim snacks snipped into pieces can be used if you cannot find specific rice toppers.

Nutrition per serving

• main
• fried rice
• kimchi
• pork belly
• Korean
• stir-fry
• comfort food