Kimchi Bokkuembap
Author:
Ceegee
Recipe type:
Vegetarian
Cuisine:
Korea
Ingredients
Kimchi – 1 cup (* see note)
Cooked rice – 3 cups (short grain)
Soy sauce - 1 teaspoon
Vegetable oil – 2 teaspoons
Sesame oil - 1 teaspoon
Korean chilli paste (Gochujang) – 1 tablespoon
Eggs – 4 large
Sesame seeds – 1 teaspoon
Spring onions – 4 (chopped
Instructions
Preparation
Cook rice, making sure that it is fairly dry once done ( see note)
Drain Kimchi well (in a sieve over a bowl). Retain juice
Chop Kimchi into bite size pieces
Method
Heat 1 teaspoon vegetable oil in a pan or a wok.
Fry eggs. Once done, take off heat. Transfer from pan into separate container and keep warm in a low oven.
Add the remaining vegetable oil to the pan. Allow the oil to reach frying temperature
Add the Kimchi and stir fry for two minutes. Stir fry continuously to prevent Kimchi from sticking to the pan.
Add rice and continue frying for one minute.
Add retained Kimchi juices, soya sauce, and gochujung paste and sesame oil. If any danger exists of rice sticking to the pan add some water
Stir fry until all the ingredients are well incorporated and heated through
Sprinkle sesame seeds and chopped spring onions over the rice. Divide into portions
Add fried eggs on top and serve immediately
Notes
Yo amy could the rice the day before. Keep it in the refrigerator to dry out
For our recipe for Kimchi
click here
Keywords: Kimchi fried rice
Nutrition Information
Serving size:
100 grams
Calories:
150 kcal
Fat:
6.75 grams
Saturated fat:
1.27 grams
Carbohydrates:
12.66 grams
Sodium:
1.2 grams
Protein:
8.75 grams
Recipe by
The Chilli Workshop
at https://chilliworkshop.co.uk/recipes-with-chilllies/spicy-rice-recipes/kimchi-fried-rice-with-eggs/
3.5.3251