Kimchi Bokkeum Bap (Kimchi Fried Rice)
Another childhood favourite of the Hubs is Kimchi Fried Rice. It's like the easiest thing to whip up, and can be varied a million ways. With kimchi and gochujang as the primary seasoning forming the base recipe for the rice, you can chunk it up with any combination of your favourite proteins.
Ingredients (feeds 4):
5 cups cooked rice, use leftovers (or if using freshly cooked rice, use less water for a drier finish) (FYI, 1 cup uncooked rice yields about 2 cups cooked rice)
3 cups kimchi, cut into 1-cm cubes (portion 1 cup kimchi to 2 cups of rice)
250gm chicken fillet, sliced to 1" cubes and marinated with light soy and white ground pepper (or bulgogi sauce for a more layered flavour)
4 eggs, scrambled and salted
3 tbsp gochujang (Korean red pepper paste)
2 tbsp frying oil
1 tbsp sesame oil
2 tbsp sesame seeds (I used a mix of white and black)
1/4 cup dried seaweed, cut into thin strips
Directions:
1) Scramble eggs in 1 tbsp frying oil, breaking it up into small curds, and set aside.
2) Fry kimchi in 1 tbsp frying oil and 1 tbsp sesame oil until fragrant, about 5 minutes at medium high heat.
3) Add gochujang and fry for another minute.
4) Add chicken and fry until cooked through, about 5 minutes.
5) Add rice, and toss thoroughly, about 5 minutes.
6) Return eggs, stirring through, about 1 minute.
7) Sprinkle, liberally, nori (seaweed) and toss throughout.
8) Serve with sprinkle of sesame seeds.
Variation: You can fry the rice a little longer, leaving it unturned for a couple of minutes for the bottom to acquire the smoky, crisp char.
Seafood Kimchi Fried Rice: use fish, prawns, and/or squid as add-ons
Alternative meats: beef or pork, or even spam luncheon meat or bacon, which gels really well with the rice
Ingredients (feeds 4):
5 cups cooked rice, use leftovers (or if using freshly cooked rice, use less water for a drier finish) (FYI, 1 cup uncooked rice yields about 2 cups cooked rice)
3 cups kimchi, cut into 1-cm cubes (portion 1 cup kimchi to 2 cups of rice)
250gm chicken fillet, sliced to 1" cubes and marinated with light soy and white ground pepper (or bulgogi sauce for a more layered flavour)
4 eggs, scrambled and salted
3 tbsp gochujang (Korean red pepper paste)
2 tbsp frying oil
1 tbsp sesame oil
2 tbsp sesame seeds (I used a mix of white and black)
1/4 cup dried seaweed, cut into thin strips
Directions:
1) Scramble eggs in 1 tbsp frying oil, breaking it up into small curds, and set aside.
2) Fry kimchi in 1 tbsp frying oil and 1 tbsp sesame oil until fragrant, about 5 minutes at medium high heat.
3) Add gochujang and fry for another minute.
4) Add chicken and fry until cooked through, about 5 minutes.
5) Add rice, and toss thoroughly, about 5 minutes.
6) Return eggs, stirring through, about 1 minute.
7) Sprinkle, liberally, nori (seaweed) and toss throughout.
8) Serve with sprinkle of sesame seeds.
Variation: You can fry the rice a little longer, leaving it unturned for a couple of minutes for the bottom to acquire the smoky, crisp char.
Seafood Kimchi Fried Rice: use fish, prawns, and/or squid as add-ons
Alternative meats: beef or pork, or even spam luncheon meat or bacon, which gels really well with the rice
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