Kimchi bokkeumbap was born as a smart way to use rice and yesterday's kimchi, two pillars of the Korean pantry. Its sharp, slightly spicy and caramelized flavor makes it a favorite fast food. It is served at any time, especially as an impromptu dinner.
Asian
Kimchi bokkeumbap
Kimchi bokkeumbap: Korean fried rice with fermented kimchi and fried egg.
- South Korea
- Main course
- Light
- High protein
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 16 g
- Fiber 3 g
- Carbohydrates 58 g
- Fat 12 g
- Sodium 940 mg
Story behind the dish
Preparation
Kimchi bokkeumbap is a South Korean preparation with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 cups of cold cooked rice.
- Have ready: 200 g of chopped kimchi and its juice.
- Have ready: 150 g of pork in strips or canned tuna.
- Have ready: 2 tablespoons gochujang.
- Have ready: 1 tablespoon soy sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat oil in a wok over high heat and sauté the pork until browned.
Heat oil in a wok over high heat and sauté the pork until browned. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the kimchi and cook for 3 minutes until it loses raw acidity.
Add the kimchi and cook for 3 minutes until it loses its raw acidity.
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Incorporate gochujang
Add gochujang, soy, sugar and cold rice; sauté for 5 minutes, stirring. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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Adjust salt; add half the sesame and chives
Adjust salt; add half the sesame and the chives. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Fry the fried eggs in another pan
Fry the fried eggs in another pan.
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Serve the rice in bowls topped with egg.
Serve the rice in bowls topped with egg, nori and remaining sesame seeds.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with canned tuna for faster preparation.
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