Spring Fermented Kimchi Bokkeumbap

Korean · Spring · 45 min · Serves 4 · By Lesapor Test Kitchen

Embrace the vibrant flavors of spring with this Korean-inspired stir-fried rice, where fermented kimchi meets fresh seasonal vegetables. This dish celebrates the art of fermentation, offering a healthy and satisfying meal that's perfect for intermediate cooks looking to experiment with Korean flavors.

Ingredients

• 2 cups cooked short-grain rice, cooled
• 1 cup fermented kimchi, chopped
• 2 tablespoons sesame oil, divided
• 1 tablespoon gochujang (Korean red chili paste)
• 3 green onions, sliced
• 1 cup fresh spring peas
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 2 teaspoons soy sauce
• Flaky sea salt, to taste
• Black sesame seeds, for garnish

Method

1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the minced garlic and sliced green onions, sautéing for 1-2 minutes until fragrant.
2. Add the fermented kimchi and gochujang to the skillet, stirring well. Cook for 3-4 minutes, allowing the flavors to meld.
3. Add the julienned carrot and fresh spring peas. Stir-fry for an additional 2 minutes until the vegetables are tender-crisp.
4. Add the cooled cooked rice to the skillet, breaking up any clumps with a spatula. Drizzle the soy sauce over the rice and mix everything thoroughly.
5. Add the remaining tablespoon of sesame oil and continue to stir-fry for 5-7 minutes until the rice is heated through and slightly crispy.
6. Season with flaky sea salt to taste. Serve hot, garnished with black sesame seeds.