This griddle-cooked version of beoseot kimchi bokkeum bap (Korean for “mushroom kimchi fried rice”) gets extra umami from a mix of mushrooms and a veggie boost from zucchini and carrots. Topped with a sunny egg, each bowl is an all-in-one meal that’s super satisfying. The large surface area of a Blackstone® flat-top style griddle allows you to cook a big batch all at once, so it’s an affordable way to feed a crowd with minimal effort. While the recipe doesn’t take much work or time, we really encourage making the rice a day ahead. That way the gochujang-butter sauce will coat each grain evenly and the rice will crisp up for added texture.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup kimchi juice, plus 3 cups roughly chopped ripe kimchi (from about 24 ounces; see Cook’s Note)
- 4 tablespoons unsalted butter, melted
- 1/4 cup gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 6 cloves garlic, minced
- Kosher salt
- 3 tablespoons vegetable oil
- 3 carrots, diced (about 3 cups)
- 1 white onion, diced
- 1 pound assorted mushrooms, such as oyster, king trumpet and shiitake, cut in to bite-size pieces
- 1 large zucchini (about 12 ounces), diced (about 3 cups)
- 9 to 10 cups day-old cooked short- or medium-grain white rice (from 3 cups raw rice)
- Toasted sesame seeds, for topping (optional)
- 8 large eggs
- 4 scallions, thinly sliced Gim (roasted seaweed snack), crushed or torn into small pieces, for topping
- Toasted sesame seeds, for sprinkling
Instructions
- Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
- Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
- Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
- Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1092 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 195 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 25 g |
| Cholesterol | 201 mg |
| Sodium | 1037 mg |