Kimchi Stir-Fried Rice
Kimchi Bokkeumbap 김치볶음밥
with Broccolini, Egg, and Bacon
Fried Ginger, Toasted Seaweed
My friends over at the Creative Cooking Crew are asking, “What’s for Breakfast? Show us what would you make for breakfast if you had weekend guests…”
My house guests are hardly surprised when served a dish influenced by Korean recipes or ingredients. It continues to be an honor to have many of those dishes featured in the Korea Herald Business and K POP Buddy. Breakfast at Chez Lori Lynn is almost always savory rather than sweet (unless my nephews are visiting). How breakfast is served is important too – fresh flowers from my garden, stylish service-ware, pretty linens (thanks to Peg for the charming tea towels), and bold Italian roast coffee.
Even those who aren’t ardent fans of cabbage kimchi, seem to like kimchi fried rice – because sautéing the kimchi mellows that fermented edginess while retaining all the flavor. I was enjoying the kimchi bokkeumbap at a neighborhood Korean restaurant with its vibrant orange hue and runny yellow egg yolk – but I found myself craving green. So when I remade the dish at home for guests, the addition of steamed broccolini lightly seasoned with sesame oil, sea salt, and gochugaru created the perfect balance of color, texture, flavor, and nutrition. The broccolini hybrid originated in Japan as a cross between broccoli and gai-lan (Chinese broccoli) so with its Asian roots, it pairs very well with kimchi fried rice.
Kimchi Stir-Fried Rice Recipe