Kimchi-bokkeum-bap, Kimchi Fried Rice, 泡菜炒饭, 泡菜炒飯, キムチチャーハン, 김치볶음밥

Kimchi-bokkeum-bap, Kimchi Fried Rice, 泡菜炒饭, 泡菜炒飯, キムチチャーハン, 김치볶음밥 Leave a comment

Rice fried with finely chopped kimchi. Beef, pork, onions, green onions, and other vegetables may be added according to taste.




Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 7 oz (200g) baechu-kimchi (napa cabbage kimchi), 5 oz (150g) ground pork, ⅓ carrot (2 oz, 60g), ½ onion (3⅓ oz, 100g), 4 eggs, 4 tablespoons vegetable oil, 1 tablespoon soy sauce salt, ground black pepper as needed

Chop the kimchi into ½-inch (1-cm) pieces. Rough chop the carrot and onion into small bite sized pieces.

1. Heat a large skillet over high heat. Add the vegetable oil and stir-fry the onion over medium heat until it turns translucent. Add the pork, carrot and kimchi.
2. When the pork is fully cooked, add the rice and continue stir-frying. Finally season to taste with soy sauce, salt and black pepper.
3. In a separate frying pan, fry the eggs sunny side up style. Place the kimchi fried rice in the individual bowls and top each bowl with a fried egg.

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