I love Korean food. The flavours are amazing and I love those tiny dishes of so many different things they serve along with their meals. I love the small, steel, tiffin box type thing they serve rice in, it’s all just so lovely.
Kimchi is an integral part of every household and apparently there are more than a hundred varieties of kimchi. My Korean colleague tells me that her mom makes it in bulk and stores it, especially when the cabbage used to make Kimchi is in season. My favourite Korean dish is Bibimbap, closely followed by grilled Saba fish, mainly because it’s a great one pot meal and has pretty much everything a meal should contain. The sauce that comes with it is nice and flavourful and adequately spicy for my Indian palate.
I hope to make a vegetarian version of Bibimbap at home some day. When I went on a whirlwind trip to Seoul in July this year (pictures are here), I brought back some vegetarian Kimchi from the amazing variety that was available in the Seoul airport. There were two options for vegetarian Kimchi and I picked the one that looked redder and spicier. It didn’t disappoint. I whipped up some super delicious fried rice with it, and here’s the recipe.
Vegetarian Kimchi Fried Rice (Kimchi Bokkeumbap) Recipe
Serves 2 people
Ingredients:
2 cups of
cooked rice (I used regular ponni rice)
1 cup vegetarian kimchi
1 onion, sliced
2-3 spring onion, chopped into 3″ pieces
2 tsp of
Asian sesame oil (or any oil you have in hand)
2 eggs (optional)
2-3 cloves of
garlic, minced
1/2 tsp black pepper powder
How I Made It:
1. Heat the oil and add the minced garlic. Fry for 30 seconds and then add the onion. Fry until soft and transparent.
2. Now add the kimchi and the cooked rice, stir well to incorporate and heat through until well combined. Adjust salt and add pepper powder.
3. You can top off each bowl with a fried egg, that’s how fried rice is normally served in Korea. You can also scramble the egg and incorporate that into the fried rice.
For a non-vegetarian version, add boiled chunks of meat of choice to the garlic and oil, fry for a bit and proceed with the rest of the steps.
My son Pravin loves Vegetarian Bibimpam. We used to frequent a Korean place in town. They usually serve a plateful of pickles, Kimchee,and different radish pickles, Gattugee, duckwan etc. My spelling must be way off. Keep up the good job.
wonderful pictures nags .. looks so delicious and a new recipe to me ….. Thanks for sharing Nags … Glad to follow u ……
This is one pot meal…I love this kind of dishes a lot…Thanks for the recipe…Should try it soon..
Do check my blog too…
U r right those bowls are so cute …and so the their full meal set …I guess I will like this veggie version
oh…thanks…:-) that's a learning for the day!
Gorgeous pics Nags! but it looks like u forgot to mention Kimchi in ur ingredient list 🙂
I have not had bibimbap in years.. My grandparents use to make it…Even tho I was born here Korean food is true 'poor'man's food… My mom would soak the rice pot w/water over night and the next day my dad would drain a bit of the water off and by then the rice stuck to the pot mixed w/the water turned it into a porridge.. he'd add left over meat, kimchee, whatever.. another meal for him… I guess u could say Koreans knew how to stretch a meal from what most would throw away.
Hi…seems simple…but pardon my ignorance…what is a Kimchi?:-)…r u referring to the spring onions…any pics pls if its a different herb!
i bought mine in small plastic pouch from the Seoul airport. In Singapore I have mostly seen it in bottles. I dont' have this anymore to take and post more pics, sadly, but I am sure a Google Image search will help you with that 🙂
kimchi is preserved vegetables, you can see it in the second pic 🙂