By Honorary Reporter Vitoria Martins Chaves from Brazil
Photos = Vitoria Martins Chaves 

I've often seen people cooking and eating kimchi bokkeumbap (fried rice) on K-dramas and Korean variety shows and always wanted to try it. So I finally went to the market to buy the all-important ingredient: kimchi. This dish tastes better when you cook it yourself. 

First, I watched a video on making kimchi fried rice with leftover ingredients by Baek Jong-won, one of my favorite Korean chefs. I wrote on a list all the ingredients for the recipe but substituted a few with what I had at home. This worked out well because the main ingredients are kimchi and rice. 

The following is a simple description of how I made it and tips for cooking the dish at home. I recommend separating all the ingredients first so that you don't have to stop and pick them up when preparing.

The ingredients are:
- 1 cup (160 g) of kimchi (use scissors to fine chop the kimchi before cooking)
- 2 thinly sliced sausages (65 g) 
- 1/2 cup (40 g) of finely chopped green onions (I was out of green onions so I used regular onions)
- 3 tablespoons (20 g) of cooking oil (I used 1 tablespoon of sesame oil and 2 of cooking oil)
- 1/2 tablespoon (5 g) of soy sauce
- 1/3 tablespoon (3 g) of sugar
- 1 serving of instant (or cooked) rice 
- 1 egg
- Seaweed flakes (I didn't have these but they seem like a good complement)
- Ground sesame seeds

When cooking the rice for two people, I recommend one full cup (200 ml) of East Asian rice. The measurement is two cups of water for every cup of rice. Let the rice cook until the water evaporates and let it sit for about two to three hours. Or use rice left over from another meal.

Add one tablespoon of sesame oil and two of cooking oil to the pan. Stir-fry the green onions and sausages until they are golden, and add sugar to the mixture.

When the sugar is infused, add soy sauce and keep frying. After everything is mixed, add kimchi and stir-fry over low heat. 

Once the seasonings are thoroughly mixed, add the rice and break it up with a ladle.

When the rice is all broken up, stir-fry over heat. Add cooking oil to the pan and fry the egg.

Put the kimchi fried rice and egg in a bowl and sprinkle seaweed flakes and ground sesame seeds. 

Easy peasy, right? Please try this simple recipe at home to make delicious kimchi fried rice.  

kalhong617@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.