韓式泡菜炒飯 KIMCHI FRIED RICE. This Kimchi Fried Rice dish may just be the key trigger to spark your appreciation for this peculiar zesty taste. Kimchi Fried Rice is the ultimate comforat food that's bursting with flavors of sour kimchi. It is the perfect one-dish meal anytime but especially if you don't feel like cooking or need that something to hit the spot!

Top it with fried eggs for something extra! Kimchi fried rice is a super simple, fast, and delicious meal made with leftovers and the bold flavor of kimchi in one pan! Kimchi fried rice, or Kimchi Bokkeumbap, is a great way to use your kimchi and jazz up leftovers. You can cook 韓式泡菜炒飯 KIMCHI FRIED RICE using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of 韓式泡菜炒飯 KIMCHI FRIED RICE

Prepare 1 cup of - rice.
Prepare 1 pack of - pork / chicken / beef bulgogi.
Prepare 150 grams of - kimchi.
It's 2 of - eggs.

It's so quick and easy, you can whip it up in no time, even on a crazy day. Kimchi fried rice (bokumbap or bokkeumbap) makes for a simple meal that helps you use two items commonly found in Korean pantries and refrigerators—rice and kimchi. This recipe is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. To make this kimichi fried rice recipe, fresh Winter napa cabbage is salted until it wilts, then coated with a fiery concoction of dried hot pepper paste and powder While kimchi typically is eaten in conjunction with rice, a protein, and other banchan (side dishes), sometimes a taste this bold must stand on its own.

韓式泡菜炒飯 KIMCHI FRIED RICE instructions

Cook rice the day before / or / on the same day but earlier.. In order to cool the rice before frying.
Heat some oil on pan, stir fry bulgogi.
Once bulgogi meat is about 80% to 90% cooked, add in rice.
Stir fry well to mix bulgogi and rice properly.
Add in kimchi and continue to stir fry (I used Gana kimchi - personally feel that it's more delicious that bibigo's despite that bibigo is more well known).
Adjust taste using fish sauce / soy sauce.
Use separate pan to cook sunny Side up (or if you want to use the same pan, you may cook the egg first before cooking the bulgogi 😉😉).
Garnish with dried parsley and enjoy!! 😋😋.

Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice. All you need is well fermented kimchi and some cooked rice! We typically use baechu (napa cabbage) kimchi for fried rice, but old radish kimchi such as kkakdugi or chongak. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea. Use a non-stick pan with medium fire-add water, hot rice, hot pepper paste.