KIMCHI BOKKEUMBAP

This kimchi fried rice is extremely versatile, which may be the reason it has long been a staple of Korean family cooking. Both the meat and vegetables can be subbed to suit your tastes and budget; just make sure you use kimchi baechu to keep it authentic!

Active time:
30 mins
Total time:
30 mins
Fermentation:
0 day
INGREDIENTS
DIRECTIONS
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2 SCALLIONS

1 TBS (15 ML) SESAME OIL
 

 

1⁄3 CUP (55 ML) PORK OR CHICKEN, CUT INTO PIECES

 

 

3 CUPS (750 ML) COOKED JASMINE RICE, COOLED
 

 

1 TBS (15 ML) VEGETABLE OIL
 

 

1 1⁄2 CUPS (375 ML) KIMCHI BAECHU, CHOPPED
 

 

1⁄4 CUP (65 ML) KIMCHI JUICE
 

 

1 TBS (15 ML) SESAME OIL
 

 

2 TSP (10 ML) SOY SAUCE
 

 

2 EGGS
 

1 TBS (15 ML) SESAME SEEDS, FOR SERVING
 

 

FRESH VEGETABLES, FOR SERVING

Slice the scallions and separate the white parts from the green parts.

Sauté the meat in the oil for 3 to 5 minutes, until the desired doneness is reached. Meanwhile, in a large bowl, combine the rice and vegetable oil with your hands, making sure not to crush the rice.

After the meat has been cooked, mix in the white parts of the sliced scallions and cook them with the meat for 30 seconds. Add the kimchi and kimchi juice and stir. Incorporate the rice and cook the mixture for 8 to 10 minutes, stirring often.

Add the sesame oil and soy sauce and stir. Cook for 4 to 6 more minutes, stirring often. Meanwhile, pan-fry the eggs. Add the green parts of the scallions, reserving a small amount for garnish.

To serve, divide the fried rice between two bowls and top each bowl with a fried egg. Garnish with the reserved scallions and the sesame seeds.

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