Kimchi Fried Rice (Kimchi Bokumbap)

From KOREAN FOODAdded by Marie

73

• Ingredients9Count
• Nutrition90Calories
• Total Time20Minutes
• Rating. . .Review it now!

" ! 6( , -

 

SERVINGS 

Ingredients

Kimchi Fried Rice (bokumbap or bokkeumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchithat's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.US METRIC

• 1 cup kimchi (drained and chopped, preferably the kind made with Napa cabbage)
• 1/2 sweet onion (chopped)
• 1 tbsp chopped garlic (finely)
• 1 tbsp soy sauce
• 1 tbsp butter
• 1/3 cup beef (thinly sliced, spam, pork, bacon, or ham)
• 3 cups cooked rice
• salt (to taste)
• 1 fried eggs (for each serving)

PREPARATION

1. If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
    
2. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
    
3. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
    
4. Add meat or pork and continue to saute until meat is cooked.
    

1. Turn heat off but keep pan on burner.
    
2. Add rice and rest of butter, mixing to combine.
    
3. Salt to taste and top with fried egg to serve.
   (Serves 4)