Gamjatang bokkeumbap (Korean Griddle Fried Rice with Gamjatang Soup)
작년 겨울 서울에 우리가 여행할 때 감자탕 볶음밥을 발견했어요. 우리는 보통 저녁 식살 때 밥을 먹지 않아는 데 소문난의 볶음밥은 정말 맛 있는데 우리는 매일 밥을 먹었어요. 당연히 우리도 매일 운동을해야했어요 ㅋㅋㅋㅋㅋㅋ 우리는 살찌고 싶지 않았요! 그리고 포시즌스 호텔의 체육관은 너무 좋은데 사용하지 않으면 너무 낭비해요 (호텔 체육관 중에서 그것 제일좋아해요)
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Just about every gamjatang restaurant offers some form of carb finisher. Typical options include rice, tteokbokki (rice cakes), ramyeon (instant noodles), dangmyeon (sweet potato noodles), and sometimes, potato chunks or spaghetti.
So, when you're down to about 2 cups worth of remainder stew (and a bit of shredded meat), a staffer will come round to your table, dunk a cup or two of rice/rice cakes/noodles into the pot, drizzle lashings of sesame oil, turn up the heat on high and fry with a handful of seaweed and shredded perilla leaves. If you opt for rice, you end up with a fragrant heap of deliciousness that's a cross between claypot rice and fried rice.
To recreate that at home, I've made the rice with gamjatang broth, instead of just water, for more intensity of flavour.
Ingredients (feeds 4-6):
3-4 cups white rice cooked with gamjatang broth
3-4 handfuls of roughly cut perilla leaves
3 tbsp heapfuls crispy seaweed shreds
1/2 cup gamjatang broth
2 tbsp sesame oil
Directions:
1) Fry everything in a pan on high heat. Resist lowering the heat even if you hear the crackle and pop, it's meant to be like that, just keep tossing.
2) The end result should look like this: a little like the bottom layer of claypot rice, where the broth is fully absorbed and the rice is golden and crusty, almost crispy.
3) Serve with sprinkles of sesame seeds or crisp bacon.
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Just about every gamjatang restaurant offers some form of carb finisher. Typical options include rice, tteokbokki (rice cakes), ramyeon (instant noodles), dangmyeon (sweet potato noodles), and sometimes, potato chunks or spaghetti.
So, when you're down to about 2 cups worth of remainder stew (and a bit of shredded meat), a staffer will come round to your table, dunk a cup or two of rice/rice cakes/noodles into the pot, drizzle lashings of sesame oil, turn up the heat on high and fry with a handful of seaweed and shredded perilla leaves. If you opt for rice, you end up with a fragrant heap of deliciousness that's a cross between claypot rice and fried rice.
To recreate that at home, I've made the rice with gamjatang broth, instead of just water, for more intensity of flavour.
Ingredients (feeds 4-6):
3-4 cups white rice cooked with gamjatang broth
3-4 handfuls of roughly cut perilla leaves
3 tbsp heapfuls crispy seaweed shreds
1/2 cup gamjatang broth
2 tbsp sesame oil
Directions:
1) Fry everything in a pan on high heat. Resist lowering the heat even if you hear the crackle and pop, it's meant to be like that, just keep tossing.
2) The end result should look like this: a little like the bottom layer of claypot rice, where the broth is fully absorbed and the rice is golden and crusty, almost crispy.
3) Serve with sprinkles of sesame seeds or crisp bacon.
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