김치볶음밥

Instead of medium grain sushi rice, I used jasmine rice. I used kimchi, onions, cabbage, spring onion, and bacon and like many have suggested, I made some scrambled eggs to throw in towards the end.

I first started by pan frying the garlic, white parts of the spring onion, with a white onion and chilli crisp until fragrant. Then I added in the fresh cabbage and bacon, with the kimchi coming last.

I made a sauce with a tablespoon of gochujang, black pepper, salt, sugar, soy sauce, gochugaru, and sesame oil. That’s my favourite way to make kimchi fried rice. I push everything to the side of the wok and then add in the sauce to loosen it up, while slowly mixing everything together. Once everything is thoroughly mixed together, I add in the scrambled eggs and the green parts of the spring onion.

It’s spicy, delicious, and honestly a total success. I think I’d prefer to use medium grain sushi rice cause I find it soaks in the sauce much better and kimchi suits sushi rice in my opinion. I’d also like to use more bacon and maybe even a thicker cut to kind. Overall, I’m pleased with this and I can’t wait to share this with my coworkers.