Kimchi Fried Rice
- Kimchi-bokkeumbap -
Original recipe taken from: https://www.maangchi.com/recipe/kimchi-bokkeumbap
2 small servings
INGREDIENTS
1 stalk of chopped kimchi (approximately 1/2 to 1 cup; depending on how much you like to eat)
1-2 tablespoons of kimchi brine (juice)
1/2 cup to 1 cup of brown rice, cooked
1 egg (fried)
1/2 piece of roasted nori sheet
approximately 1 teaspoon of sesame oil
cooking oil
chicken meat (diced)
1/4 of homemade gochujang
STEPS
- Have all the ingredients ready.
- Heat up the wok and fry an egg. Put aside.
- Oil the pan and stir fry chopped kimchi, kimchi brine and chicken meat for roughly 2 minutes/fragrant.
- Add in the cooked rice on top of the kimchi and meat so that rice doesn't burn easily at the bottom.
- Stir fry for a while until everything is well incorporated.
- Add in gochujang and sesame oil. Mix well.
- Place your fried rice on a plate.
- Slice the fried egg into strips and cut roasted nori into small pieces as garnishing.
- Serve while hot.
At first, no egg yet.
Korean style plate - metal for everything.
French style -
Big white plate, little food in the middle.
I really kinda enjoy this flavourful fried rice.
It's not dry like our common fried rice but it's slightly moist and soft.
Really satisfying meal, though it's just a small serving.
If you are a big eater, eating this all by yourself should not be a problem at all.
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