韓式泡菜炒飯 KIMCHI FRIED RICE. Kimchi Fried Rice, or Kimchi Bokkeumbap (볶음밥), is a simple, delicious fried rice recipe that's made with mature kimchi, rice, and just a handful of other ingredients. The trick is in how the ingredients are combined, which can turn it into one of the most flavorful rice dishes ever. Kick up the flavor on your fried rice with a spicy infusion of kimchi.
Kimchi adds a spicy and pungent taste and absolute best. Whenever I have extra kimchi, I would make kimchi fried rice, which is one of the best fried rice in the world! I first had kimchi fried rice when we were in Seoul a few years ago. You can cook 韓式泡菜炒飯 KIMCHI FRIED RICE using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of 韓式泡菜炒飯 KIMCHI FRIED RICE
- You need 1 cup of - rice.
- You need 1 pack of - pork / chicken / beef bulgogi.
- It's 150 grams of - kimchi.
- Prepare 2 of - eggs.
I knew I loved my kimchi fried rice with a lacy fried egg on top. Fast forward a few years, to now, and I'm probably best put in the category of knows-just-enough-to-be-dangerous and. To make this kimichi fried rice recipe, fresh Winter napa cabbage is salted until it wilts, then coated with a fiery concoction of dried hot pepper paste and powder While kimchi typically is eaten in conjunction with rice, a protein, and other banchan (side dishes), sometimes a taste this bold must stand on its own. Kimchi is so flavorful, it makes the perfect fried rice base.
韓式泡菜炒飯 KIMCHI FRIED RICE step by step
- Cook rice the day before / or / on the same day but earlier.. In order to cool the rice before frying.
- Heat some oil on pan, stir fry bulgogi.
- Once bulgogi meat is about 80% to 90% cooked, add in rice.
- Stir fry well to mix bulgogi and rice properly.
- Add in kimchi and continue to stir fry (I used Gana kimchi - personally feel that it's more delicious that bibigo's despite that bibigo is more well known).
- Adjust taste using fish sauce / soy sauce.
- Use separate pan to cook sunny Side up (or if you want to use the same pan, you may cook the egg first before cooking the bulgogi 😉😉).
- Garnish with dried parsley and enjoy!! 😋😋.
No need to mix in egg or smother it with soy sauce. You could probably dispense with every other ingredient; all you really need For the fried rice in the photo, I opted for shrimp, but I've also made it with chicken before (and pork would work, too). Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in Korea.
