Kimchi Bokkeumbap

Quick Korean – Kimchi Bokkeumbap (Kimchi Fried Rice)

A third, but not the last, instalment of the Korean theme I’ve got going on now. (I started on a new drama and everything is just Daebak at the moment ) This is going to be a real quick post because, well, because I am spent. Like I-could-lay-in-bed-for-three-days-straight spent. But then again, that’s how I feel most nights.

Anyway, quick post means a quick dish. What could be quicker than Kimchi Bokkeumbap? Not many that I can think of. It literally takes you 15 minutes to make this dish from start to finish. Maybe even 10, I wasn’t timing myself.

Kimchi Bokkeumbap

Kimchi Bokkeumbap (Kimchi Fried Rice)

Serves 2

  • 1 cup cooked rice         It’s best if it was kept in the fridge overnight
  • ½ cup kimchi, cut into bite size pieces
  • 100g ground meat     Beef, pork, chicken, it doesn’t matter
  • 1 stalk scallion, sliced thin diagonally
  • 1 heaped tsp red pepper paste (Gochujang)
  • 2 Eggs
  • Heat 1 Tbsp of cooking oil in a pan and add the ground meat. Stirring and breaking it apart with  your spatula, cook until it browns slightly.
  • Add Kimchi, half the scallions and the pepper paste to the pan and stir/toss to mix well.
  • Add Rice and stir/toss to mix well. Continue cooking until rice is heated through. Dish up.
  • In another pan, cook the eggs sunny side up and serve over the fried rice. garnish with remaining scallions.
  • Enjoy!

4 thoughts on “Quick Korean – Kimchi Bokkeumbap (Kimchi Fried Rice)

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