Equipment
* optional
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 857 kcal
- Protein
- 43 g
- Carbohydrates
- 87 g
- Fat
- 40 g
- Fiber
- 8 g
- Sugar
- 4 g
- Sodium
- 1636 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 13 g
- Potassium
- 855 mg
- Calcium
- 1459 mg
- Iron
- 9.8 mg
- Magnesium
- 169 mg
- Phosphorus
- 520 mg
- Zinc
- 4.6 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 3.5 mg
- Vitamin K
- 100 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.54 mg
- Niacin
- 3.3 mg
- Folate
- 144 mcg
- Water
- 421 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Cut the pressed tofu into 2cm cubes. In a bowl, gently toss the cubes with cornstarch and salt until evenly coated.
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.
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.
Add the chopped kimchi. Sauté for 2-3 minutes until the kimchi softens slightly and begins to caramelize at the edges.
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.
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.
Storage
Refrigerator: 3 days — Tofu will lose crispness; reheat in a pan or air fryer to restore texture.
Freezer: 1 month — Texture of tofu changes significantly upon freezing; not recommended.
Reheating: Stir-fry in a hot pan for 3-5 minutes or microwave on high for 2 minutes.
Troubleshooting
Fried rice is mushy or clumps together
Cause: Rice was too fresh, too warm, or too much liquid was added
Fix: Spread rice thin in pan and cook on high heat without stirring to crisp up the bottom
Prevention: Use day-old refrigerated rice; ensure wok is very hot to evaporate excess moisture immediately
Tofu is soggy, not crispy
Cause: Tofu wasn't pressed enough or oil wasn't hot enough
Fix: Refry at higher temperature or finish in air fryer
Prevention: Press tofu for at least 20 mins; test oil with a wooden chopstick (should bubble) before adding tofu
Cultural Context
Kimchi Bokkeumbap is a staple 'bunsik' (snack food) and home-cooking favorite in South Korea, often used to use up over-fermented kimchi that is too sour to eat alone.
