Kimchi Bokkeumbap (Kimchi Fried Rice)

Name: Kimchi Bokkeumbap (Kimchi Fried Rice)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 (8-inch square) sheet, gim; 2 tablespoons, vegetable oil, divided; 2 (1⁄4-inch-thick) slices, deli ham, cut into 1⁄4-inch pieces (about 4 ounces); 1 , large onion, chopped; 6 , scallions, white and green parts separated and sliced thin on bias; 1 1/4 cups, cabbage kimchi, drained with 1⁄4 cup juice reserved, cut into 1⁄4-inch strips; 1/4 cup, water; 4 teaspoons, soy sauce; 4 teaspoons, gochujang paste; 1/2 teaspoon, pepper; 3 cups cooked, short-grain white rice; 4 teaspoons, toasted sesame oil; 1 tablespoon, sesame seeds, toasted

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Appears in Cook's Illustrated January/February 2021, America's Test Kitchen TV

This punchy, radiant fried rice is comfort food on the fly in many Korean households. Bokkeumbap is also a junction of the cuisine's two most fundamental staples.

SERVES4 to 6

TIME45 minutes

has video

WHY THIS RECIPE WORKS

Iconic, quick-cooking Korean comfort food', kimchi bokkeumbap is typically made with leftover cooked short-grain rice and well-fermented kimchi, but from there seasonings and additions to bulk it up vary widely from cook to cook. We started...

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