| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 50g |
| sugars | fibre | protein | salt |
| 5g | 5g | 14g | 2g |
Why I Love South Korean Vegan Kimchi Fried Rice
From the heart of Southern cooking to the soul of Southeast Asia, my culinary journey has always been about embracing vibrant flavors. Today, I’m sharing a personal favorite—The Vegan Kimchi Fried Rice! This dish embodies the fascinating beauty of food exploration, bringing South Korean flavors directly to your kitchen.
The Inspiration Behind The Dish
Whilst traditional Tex-Mex recipes and Southern flavours were the foods of my childhood, my passion for exploring diverse cuisines often guide me to create delightful fusion recipes. This South Korean Vegan Kimchi Fried Rice is a perfect example. A delightful balance of sour, spicy, and savory notes, this bowl of goodness draws inspiration from renowned South Korean chef Maangchi, whose recipes have always encouraged me to explore Korean cuisine.
The Harmony of Flavors
Kimchi Fried Rice or ‘Kimchi Bokkeumbap’, as it’s known in Korea, is a fan-favorite comfort food in its homeland. My twist to this recipe lies in replacing traditional ingredients with vegan alternatives, while maintaining its integrity and signature taste.
The pan-fried tofu adds a hearty touch to it, while day-old jasmine rice brings that quintessential chewy texture. Couple it with the tangy kimchi, spicy gochujang, and aromatic sesame oil, and you’ve got an irresistible flavor profile that stands out with each bite.
The optionally added ripe avocado slices introduce creaminess to the dish, and vegan fried eggs provide that much-loved umami flavor, without straying from the vegan theme—we’re ticking all the right boxes here!
Complementary Dishes To Serve With
This Vegan Kimchi Fried Rice pairs wonderfully with Korean side dishes, also known as banchan. A serving of vegan Japchae (Stir-fried Glass Noodles) or Tteokbokki (Spicy Rice Cake) would take your Korean-themed dinner night to another level. A refreshing Cucumber Salad can also balance the spicy and tangy flavors of the Kimchi Fried Rice beautifully.
In conclusion, my love for this soulful dish comes from its flexibility, its celebration of traditional Korean flavors, and the joy of creating a vegan-friendly version that doesn’t compromise on taste. Try out my Vegan Kimchi Fried Rice and join me in this delicious culinary journey!
What You’ll Need
- 3 cups of day-old cooked jasmine rice
- 2 cups of vegan kimchi, chopped
- 1 cup of kimchi juice
- 1 cup of diced firm tofu
- 2 tablespoons of vegetable oil
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean red pepper paste)
- 2 teaspoons of sesame oil
- 1 cup of frozen mixed vegetables
- 1 tablespoon of sesame seeds
- 2 sheets of roasted seaweed, shredded
- 6 ripe avocado slices (optional)
- 6 vegan fried eggs (optional)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Once hot, add the chopped yellow onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
Step Two
Add the diced firm tofu to the pan. Cook until the tofu is slightly browned and crispy.
Step Three
Add the chopped vegan kimchi to the pan. Sauté it with the tofu, garlic, and onion for about 3-4 minutes, or until the kimchi becomes fragrant and slightly caramelized.
Step Four
Pour in the kimchi juice, soy sauce, and gochujang to the pan. Mix everything together until well combined and let it simmer for about 2 minutes to let the flavors meld.
Step Five
Add the day-old cooked jasmine rice to the pan. Stir everything together until the rice grains are evenly coated with the kimchi mixture and are reddish in color.
Step Six
Add the frozen mixed vegetables to the pan. Continue stirring and frying the rice until the vegetables are cooked and the rice is hot.
Step Seven
Drizzle the sesame oil over the rice and garnish with chopped green onions, sesame seeds, and shredded roasted seaweed. Mix everything once again to combine.
Step Eight
Serve the vegan kimchi fried rice hot with ripe avocado slices and vegan fried eggs on top if desired. Enjoy!
