Korean Style Fried Rice With Chicken And Kimchee Pokkunbap Recipes
KIMCHI BOKKEUMBAP RECIPE
Quick and easy Korean Bokkeumbap recipe made with kimchi, leftover jasmine rice, and chicken . Seasoned with kimchi juice, gochujang and gochugaru chilli powder. Topped with fried egg, crispy seaweed, and sesame seeds.
Provided by Khin
Categories Main Course
Number Of Ingredients 16
Steps:
- First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.
- Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.
- Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.
- Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.
- Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.
- Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.
Nutrition Facts : Calories 458 kcal, Carbohydrate 79 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 48 mg, Sodium 1257 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)
I'm going to introduce you to an easy, fast, and delicious lunchbox item today. It's a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children's lunchboxes all the time, and they loved it. It's perfect for lunchboxes because...
Categories Main
Number Of Ingredients 10
Steps:
- Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
- Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
- Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
- Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
- Add 2 bowls of rice (3 cups' worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
- Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.
KOREAN-STYLE FRIED RICE
Two of my roommates are Korean, so I threw this fried rice together for dinner. They loved it and it was so easy to make. Add a fried egg on top, if you like.
Provided by DieKartoffel
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
- Remove from heat and drizzle sesame oil on top.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 35.5 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 0.9 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 686.4 mg, Sugar 0.5 g
KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)
Fried rice,Korean style.It's important to use leftover rice-fresh warm rice is too sticky.This is the perfect use for brown rice as it is drier and has a nutty flavor that goes well in this recipe.Make sure your wok or pan is very hot and don't forget to stir!From Growing Up In A Korean Kitchen.
Provided by strangelittlebeast
Categories Short Grain Rice
Time 42m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
- Wash,chop,and mince all ingredients,.
- Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
- Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
- add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
- Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
- remove to a serving platter and garnish.
Nutrition Facts : Calories 713.9, Fat 13.9, SaturatedFat 2.3, Cholesterol 13.6, Sodium 173.8, Carbohydrate 126, Fiber 6.6, Sugar 2.9, Protein 19.2
VEGAN KOREAN KIMCHI FRIED RICE
This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.
Provided by akhapa
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 18m
Yield 2
Number Of Ingredients 13
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 41.6 g, Fat 10.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 861.5 mg, Sugar 14.2 g
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