No-Fuss 'Kimchi Fried Rice' Bibimbap
get creative with what you have in the pantry!
This Kimchi Bibimbap tastes amazingly like Kimchi Fried Rice, but without the hassle of frying and cleaning up a greasy kitchen. Make Bibimbap easily with fresh homemade (or store-bought) Kimchi and a few other pantry staples. It is simple cooking from the pantry. You can put together this flavorful and delicious meal quickly and easily. It is one of my go-to, fuss-free weekday dinner recipes whenever I get home late and I find myself too tired to cook. It is particularly satisfying for me when I am able to make my meals out of what I already have around in my pantry. Go ahead and file this as one of your favorite pantry recipes too. This taste absolutely like Kimchi Fried Rice, but without the fuss!
recipe card
OVERVIEW
SERVINGS: 1
DIET TYPE: KOREAN | VEGETARIAN
COOK TIME: UNDER 15 MINUTES
LEVEL: EASY
FROM THE PANTRY
EGG, FREE-RANGE (1 LARGE)
OLIVE OIL, EXTRA VIRGIN (1 TBSP | 15 ML)
SHORT-GRAIN WHITE RICE, FRESHLY COOKED OR OVERNIGHT (1 BOWL, LEVELED)
KIMCHI, HOMEMADE OR STORE-BOUGHT (75 G | 1/2 CUP)
KOREAN HOT PEPPER PASTE ‘GOCHUJANG’ (1 TBSP)
SESAME OIL (1 TBSP | 15 ML)
SESAME SEEDS (1 TSP)
SPRING ONION, SLICED (1 TBSP)
STEPS
1
Cook rice in rice cooker, or use leftover rice overnight.
2
Fry egg ‘sunny side up’ with extra virgin olive oil over low heat in a small frying pan.
3
Assemble the ingredients in a mixing bowl. Add Kimchi and fried egg to the rice. Then, add gochujang, sesame oil and sesame seeds.
4
Garnish with spring onion (optional) and mix all the ingredients together. Mix well.
5
Serve immediately. Bon Appétit.
*NOTES
P.S.: This rice dish goes really well with Doenjang Jjigae (Korean Fermented Soybean Paste Soup) >
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