KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP)
This simple, simple dish is super, super tasty. It's just a few ingredients, but it's a dish much loved by Koreans. This version is simple, but you can dress it up with a bit of beef or pork. Many Koreans also like to put a fried egg on top, but my family prefers this simple version. When my son...
Categories Fried rice
Time 9m
Number Of Ingredients 10
Steps:
- Heat up a pan. Add the vegetable oil.
- Add the kimchi and stir fry for 1 minute.
- Add rice, kimchi juice, water, and gochujang.
- Stir all the ingredients together for about 7 minutes with a wooden spoon.
- Add sesame oil and remove from the heat.
- Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)
Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.
Provided by abstractj
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
- Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
- Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
- Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g
KIMCHI BOKKEUMBAB (KIMCHI FRIED RICE)
My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe. www.oliviajasonkim.com
Provided by mykoreaneats
Categories Lunch/Snacks
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
- Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
- Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
- Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.
Nutrition Facts : Calories 660, Fat 37.8, SaturatedFat 6.4, Cholesterol 279, Sodium 1189.6, Carbohydrate 64, Fiber 2.4, Sugar 2.3, Protein 15.7
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EASY KIMCHI FRIED RICE RECIPE (KIMCHI BOKKEUMBAP)
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4.4/5 (64)Category MainCuisine Asian, KoreanTotal Time 25 mins
- If using bacon, heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook until the bacon is slightly browned. If you don't want all the rendered fat, remove it from the pan and add a couple of tablespoons of cooking oil. If using ham, spam or canned tuna instead of bacon, you can simply add it while stir-frying kimchi in step 2.
- Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes. Take the time to do this step so the rich flavors develop.
- Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
- Once the rice is evenly coated with the seasoning, turn up the heat high and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds at the end.
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