Just like leftover rice, you think of ways to use up the ‘old’ Kimchi that you have sitting in your fridge. ‘Old’ kimchi has a much sharper taste/bite to it after having been left sitting in the fridge for a few weeks.
Waste not. Kimchi Fried Rice, I believe, is a Korean way of using up kimchi that has been sitting too long. As is, using it in Ramen or stews.
Having tried Kimchi Fried Rice and finding it still too sharp for me, I have tried adding a Western twist to cut back the tartness/sharpness of the ‘ripened’ kimchi taste.
Kimchi Ketchup Fried Rice / Bokkeum-bap 김치케첩볶음밥
Ingredients:
2 cups cooked white rice
1/2 cup ‘old’ kimchi, chopped into small pieces
1 egg
2 tablespoons ketchup
1 tablespoon cooking oil (or more if needed)
Method:
- Heat wok or frying pan. Add oil. Allow oil to heat up.
- Add kimchi and fry for a few seconds.
- Add rice & fry for a few minutes. Break up any lumps in the rice.
- Add ketchup & fry till the rice is coloured/covered with ketchup.
- Add egg & fry with the rice till the egg is cooked.
- Serve as is or with other mains & side dishes.
- Garnished with fried ginger shreds (optional)
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