Description
This Kimchibap recipe doesn’t contain a drop of oil, yet it magically tastes like kimchi fried rice! Enjoy it in a healthier and more delicious way. 😋
Ingredients
Units
Scale
- 2 cups uncooked short grain rice, washed & soaked in water for 30 minutes
- 1/2 lb ground pork or your choice of ground protein
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- Pinch of black pepper
- 1 3/4 cup water
- 1/4 cup kimchi juice
- 2 tbsp shiro dashi
- 1 tbsp yondu (vegetable umami)
- 2 cups sour kimchi, chopped
- Soft-boiled eggs, optional (see note)
- Chopped green onions
- Sesame seeds
If you don’t have shio dashi or Yondu, substitute water with chicken broth.
Instructions
- Prepare the Rice:
Rinse the rice thoroughly until the water runs clear, then soak it for about 30 minutes. Drain the rice. - Marinate the Pork:
In a mixing bowl, combine the pork, soy sauce, mirin, sake, and black pepper. Set aside. - Combine Ingredients:
In a pot or rice cooker, combine the drained rice, water, kimchi juice, shiro dashi, and Yondu. Mix well. Place the chopped kimchi on top of the rice and spread it evenly. Add the marinated pork on top of the kimchi, spreading it evenly. - Cook the Rice:
Cover the pot and bring it to a boil over high heat. Reduce to low heat and cook for about 12 to 15 minutes. After turning off the heat, let it sit for another 10 minutes to finish cooking. - Finishing Touches:
Optionally, torch the pork for an extra smoky flavor. Mix everything well. Garnish with chopped green onions, sesame seeds, and a soft-boiled egg if desired. Enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
