In this post, I’m sharing how to make delicious Kimchi Bokkeumbap (Kimchi Fried Rice), a popular Korean dish made with fermented kimchi, sticky rice, and flavorful seasonings. This dish is simple, comforting, and packed with health benefits thanks to the probiotics in kimchi. It's also customizable, with the option to adjust spice levels and add a fried egg for the perfect finishing touch!

Ingredients:

• 1 ½ cups sticky rice (wash and set aside)
• 1 cup kimchi (chopped into bite-sized pieces)
• 1/3 cup kimchi juice
• 2 teaspoons gochujang (adjust to taste)
• 2 teaspoons sesame oil
• Roasted sesame seeds
• Roasted seaweed
• Spring onions, onion, butter/olive oil, salt, pepper, 1 /2 tsp of brown sugar

Preparation method:

1. Wash 1 ½ cups of sticky rice and cook it with 2 cups of water until the water is absorbed (12-20 minutes). Let it sit for 5 minutes, then fluff the rice.
2. Chop 1 cup of kimchi into bite-sized pieces and set aside 1/3 cup of kimchi juice.
3. Heat olive oil or butter in a pan. Sauté the onion and white part of the spring onion with a pinch of salt and pepper until translucent.
4. Add the chopped kimchi to the pan and cook for 2-3 minutes.
5. Add the kimchi juice and ½ teaspoon of brown sugar, then cook for another 2-3 minutes.
6. Stir in the cooked sticky rice and mix thoroughly. Cook for a few more minutes.
7. Add salt to taste, the green part of the spring onion, 2 teaspoons of gochujang (or more to taste), and 1-2 teaspoons of sesame oil. Cook for another 5 minutes, covered.
8. In a separate pan, heat butter and fry an egg sunny-side up. Season with salt and pepper and cook until the edges are golden brown.
9. To plate, flip the fried rice onto a serving plate, top with the fried egg, and garnish with sesame seeds, seaweed, and chopped green onion. Serve and enjoy!

• You may replace sticky rice with short grain rice.
• If you like spice food, then you can add more pepper powder or gochugaru (Korean chilli powder)