Korean Kimchi Bokkeumbap: Savory Stir-Fried Rice with Fermented Vegetables
Kimchi Bokkeumbap is a popular Korean dish that combines the aromatic flavors of fermented kimchi with stir-fried rice. It’s a wonderful way to use leftover rice and is incredibly versatile, accommodating a range of proteins from beef and chicken to tofu or simply eggs. The result is a comforting, umami-rich bowl of goodness that’s quick and easy to make.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup fermented kimchi, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 egg (optional)
- 1 green onion, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- **Heat** the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and the onion becomes translucent.
- **Add** the chopped kimchi to the pan and stir-fry for about 2-3 minutes, allowing the flavors to meld together.
- **Incorporate** the gochujang and soy sauce, stirring until they’re evenly mixed with the kimchi and onions.
- **Add** the cooked rice to the pan, breaking up any clumps with a spatula. Stir well to ensure the rice is evenly coated with the sauce and mixed well with the kimchi.
- **Drizzle** the sesame oil over the rice and continue to stir-fry for another 2-3 minutes until everything is heated through.
- **In a separate pan,** fry an egg to your desired level of doneness (optional, but recommended).
- **Serve** the Kimchi Bokkeumbap in bowls, topped with the fried egg if using. Garnish with chopped green onions and a sprinkle of sesame seeds.
- **Enjoy** your delicious and aromatic bowl of Korean Kimchi Bokkeumbap!
The source of the article is from the blog guambia.com.uy