Bokumbap is a category of Korean cuisine that includes different varieties of fried rice. Possibly the fastest, easiest and cheapest of those varieties is kimchi bokumbap. What's that you say? You don't think kimchi can be vegan? Think again!
I like to make my kimchi bokumbap with meaty chunks of TVP. Hydrate it by simmering it in some vegetable broth that has been flavored with brown sugar and soy sauce. Make sure it absorbs all the liquid and gets nice and chewy. There's nothing worse than crunchy TVP!
Now fry up the TVP with some onions and garlic, then stir in the kimchi and cook it all together for a few minutes.
Add your cooked rice, some chili paste and soy sauce. You can use any kind of rice you like. For this recipe, I used long grain brown rice. Once the rice has gotten nice and toasty, it's time to eat! Kimchi bokumbap is delicious with nori strips and sesame seeds.
2 cups dry TVP chunks
2 cups vegetable broth
2 teaspoons brown sugar
2 tablespoons soy sauce, divided
1/4 cup vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 cup chopped vegan kimchi
4 cups cooked rice
1 tablespoon chili paste
1 sheet nori, cut into thin strips
sesame seeds for garnish
- Combine TVP, vegetable broth, brown sugar and 1 tablespoon of the soy sauce in a medium saucepan and bring to a boil. Boil for 5 minutes or until TVP is tender and the liquid has been absorbed.
- Heat vegetable oil in a large pan or wok over medium heat. Add onions and TVP and cook for 7 minutes or until onions are translucent. Turn up the heat a bit and cook 2-3 minutes more or until TVP has browned slightly, then return to medium heat. Add garlic and cook 2-3 minutes longer or until fragrant. Add kimchi and cook 5 minutes.
- Turn heat up to medium high. Stir in rice, chili paste and remaining tablespoon of soy sauce. Stir fry for 5-7 minutes or until the rice has absorbed all the flavors of the pan and has begun to toast.
- Serve sprinkled with nori strips and sesame seeds.