Name: Kimchi Fried Rice with Crispy Tofu (Kimchi Bokkeumbap)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 main servings
Cuisine: Korean
Ingredients: 400 g extra firm tofu; 30 g cornstarch; 30 ml neutral oil; 2 g fine sea salt; 400 g cooked short-grain rice; 200 g aged kimchi; 45 ml kimchi brine; 15 g gochujang; 3 scallions; 2 garlic; 15 ml soy sauce; 10 ml toasted sesame oil; 5 g toasted sesame seeds; 1 roasted seaweed sheets

Equipment

Wok or Large Non-Stick Skillet

or Cast iron skillet (requires good seasoning)

Tofu Press*

or Two plates with a heavy weight (canned goods)

Chef's Knife

Cutting Board

Spatula or Wok Ladle

* optional

Ingredients

2 servings

Crispy Tofu

400 g extra firm tofu, pressed and cubed (2cm)
30 g cornstarch, dry
30 ml neutral oil, liquid
2 g fine sea salt

Fried Rice Base

400 g cooked short-grain rice, cold/day-old
200 g aged kimchi, roughly chopped
45 ml kimchi brine, liquid
15 g gochujang, paste
3 scallions, chopped
2 garlic, cloves
15 ml soy sauce, liquid
10 ml toasted sesame oil, liquid

Garnish

5 g toasted sesame seeds
1 roasted seaweed sheets, shredded

Nutrition (per serving)

854

Calories

43g

Protein

88g

Carbs

40g

Fat

Fiber

Sugar

1732mg

Sodium

Method

Press the tofu to remove excess moisture. Wrap the block in kitchen paper and place a heavy object on top for 20 minutes. This step is crucial for crispiness.

20mLook for: Tofu block is compressed and significant water has releasedFeel: Firm to the touch

Cut the pressed tofu into 2cm cubes. In a bowl, gently toss the cubes with cornstarch and salt until evenly coated.

2mLook for: All sides of tofu are covered in a thin white layer

Heat neutral oil in the wok over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary). Fry, turning occasionally, until golden brown and crispy on all sides. Remove and drain on a wire rack.

8mLook for: Deep golden brown crustFeel: Hard, crispy exterior when tapped

In the same wok (wipe out if starch burnt, but flavored oil is good), add a splash more oil if needed. Add minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.

0mLook for: Garlic just beginning to turn gold (do not burn)

Add the chopped kimchi. Sauté for 2-3 minutes until the kimchi softens slightly and begins to caramelize at the edges.

3mLook for: Kimchi turns somewhat translucent and darker red

Add the cold rice, kimchi brine, gochujang, and soy sauce. Break up the rice clumps with the spatula and toss rapidly to coat every grain in the sauce.

4mLook for: Rice is uniformly red-orange with no white clumps remaining

Remove from heat. Drizzle with toasted sesame oil. Gently fold in half of the crispy tofu (reserve half for topping to maintain maximum crunch) and the green parts of the scallions.

Plate immediately, topping with the remaining crispy tofu, shredded seaweed, and sesame seeds.

Chef's Notes

The quality of this dish depends entirely on the age of your kimchi. New, fresh kimchi lacks the depth and acidity required to balance the rich fried rice.
If your kimchi is very sour, you can balance it with 5g of sugar when adding the gochujang.
Many commercial kimchis contain salted shrimp or fish sauce. Check the label if serving to strict vegetarians.