A piquant, finger-lickin’ dish that comes together under 30 minutes? Sign me up! The perfect way to use up leftover scraps, this tangy, flavorsome dish, Kimchi Fried Rice, or bokkeumbap, is a popular staple in Korean households.
You can thank me later 😉
I went over to a friend’s house just to try out her signature dish she’s been raving about for the past year: kimchi fried rice with tuna and streaky pork?? I was honestly so skeptical. Until I tasted the first bite. Then the next bite. And then I couldn’t stop eating.
LOOK AT THIS. WHAT A BEAUT.
We ate it straight out of the frying pan… because who wouldn’t’ve??
A 30-minute masterpiece.
5-star gourmet cuisine y’all.
Genuinely though, this has been one of the most versatile recipes I’ve tried. If we managed to throw pork and tuna together and create such a scrumptious dish, I’m sure whatever you try will turn out delicious :))
[recipe title=”30 Minute Kimchi Fried Rice: QUICK & EASY!” servings=”3~4″ time=”30 mins prep” difficulty=”easy!”]
- 300~400g bag of kimchi (we used Chongga’s Cut Cabbage)
- 3~4 cups of cooked white rice (or if you dare, less to intensify the spiciness!!)
- 1 can of mild spicy tuna
- 300g streaky pork
- 3 eggs*
- shredded seaweed*
- a drizzle of ketchup*
- Heat the rice in a wok on medium heat. Slowly incorporate the kimchi and tuna. Gently mix with a spatula to prevent burning. After 2 minutes, remove from heat.
- Separate the meat from the fatty layer of the pork with scissors or a knife. (This will ensure a flavorful aroma without causing messy eating in the near future 🙂) Cut into strips, around an inch by a centimeter. Let sizzle on a frying pan/skillet until just cooked, flipping occasionally to prevent a charred side.
- Give the kimchi-tuna rice a light fry and toss in the diced pork. Incorporate and move the ingredients around for a minute under medium heat.
- Transfer the fried rice into bowls. It should yield around 3 big bowls. You can serve, or…
- For a better presentation, tightly pack one bowl with rice with a spatula or spoon. Flip over on the frying pan/skillet with the dome facing upwards.
- Beat eggs and pour in the pan/skillet, forming a moat around the fried rice. When the surface of the egg appears cooked, drizzle ketchup and sprinkle seaweed over the dish.
- Serve straight out of the pan! The best way to eat this: use the egg as a wrap for the rice!!
Note: Exact measurements were not used to create this recipe. (but this is pretty darn accurate)
Well, there you have it! The Quickest, Easiest Kimchi Fried Rice. All in 30 minutes! Remember to tag me @imheatherr on Instagram if you tried this recipe out!
‘Till next time!