Cooking with Michelle 101- kimchi fried rice

So today class, we are going to learn how to make some de-li-cious kimchi fried rice also know as kimchi bokumbop. Although this dish isn't served in a lot of Korean restaurants in Korea or in the states, families love it and make it regularly at home. For me, I probably make it like 4 times a month! lol. I love it sooo much and its so easy to whip up.


Here's what you will need- (for 2-3 generous servings)

about a bowl full of cooked rice (i usually fill it past the rim)
1 1/2 cup of kimchi (the older I prefer because the better the results)
1 lb meat of your choice
1/2-1 onion (i used half an onion this time)
1 tsp of sesame oil
1 tsp soy sauce
1 tsp red pepper powder

First off start by cooking the kimchi on med high heat in a large pan or wok. 

I like to cut my kimchi into smaller pieces so that way there's more juice released from it and more kimchi per serving

After about 5 minutes of cooking, add the onions and meat (i used leftover bulgogi meat :D)

Continue to cook until meat is fully browned and onions are tender

This time I added some bean sprouts for "nutritional value" but normally I don't add/use it.

So, after 5-7 minutes all the ingredients should be well done and ready. Turn stove down to low.

Add the rice (it's better if it's cold or leftover rice....if you use fresh rice straight from the rice cooker the whole thing gets sticky and kind of mushy) 

Mix the rice well with all the ingredients in the pan. After it is well blended that's when I add the sesame oil and soy sauce. Sometimes I use a dash of pepper, garlic powder and sugar. It's all up to you. 

I like my fried rice spicy so I recently started to add spicy green peppers to it..add some 'umpf' t it along with some color..

After adding all the ingredients then you're done!! *Ta-da!* I packed it up for lunch and sprinkled some sesame seeds on top for presentation.

Then I used some left over odang panchan (fish cake) and garnished the rice with it on the side...mmmm!

**Normally an egg is added on the top but I didn't feel like cooking it today so I left that out...