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Recipe Detail Page
Kim Chi Fried Rice (Pokkum Bap)
Spring 2010
This is a sophisticated take on Korean fried rice. For many Koreans, pokkum bap (pokkum means “fried” and bap means “rice”) isn’t pokkum bap without kim chi. Biting into the spicy, tangy bits of kim chi offers special notes of flavour in this satisfying, one-dish creation. Omit kim chi if not available and add 1 tbsp (15 mL) Asian chili sauce. If you are starting with raw rice, use 1½ cups (375 mL)to get 5 cups (1.25 L) cooked rice needed below. Serve on its own (with some meat) as a one-dish meal or with the bulgogi in place of steamed rice.
Serves 4
1 tbsp (15 mL) vegetable oil
½ cup (125 mL) chopped onion
4 oz (125 g) bacon, diced, about ¾ cup (175 mL)
½ cup (125 mL) chopped red pepper
5 oz (150 g) oyster mushrooms, chopped, about 3 cups (750 mL)
2 tbsp (25 mL) chopped garlic
1½ cups (375 mL) chopped kim chi
5 cups (1.25 L) cold cooked short-grain rice (sushi rice is best)
¼ cup (50 mL) soy sauce
2 tbsp (25 mL) mirin
3 tbsp (45 mL) sesame oil
Salt and freshly ground pepper
1 tbsp (15 mL) sesame seeds, toasted
½ cup (125 mL) chopped green onions
1. Heat vegetable oil in a large pan over medium heat. Add onion and sauté for 2 minutes or until softened. Add bacon and cook for 2 minutes or until crisp. Drain fat leaving 3 tbsp (45 mL). Add red pepper and mushrooms and sauté for 1 minute, then add garlic and kim chi and cook for 2 minutes to incorporate flavours.
2. Add cooked rice, stirring constantly. Pour in soy sauce, mirin and sesame oil and cook for2 minutes longer or until sauce is absorbed. Season with salt and generous amounts of pepper. Sprinkle with toasted sesame seeds and green onion before serving.
Serves 4
