Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, 韓式泡菜炒飯 kimchi fried rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
This Kimchi Fried Rice dish may just be the key trigger to spark your appreciation for this peculiar zesty taste. This article is part of a series on. Korean cuisine한국 요리조선 료리. v. t. e. Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea.
韓式泡菜炒飯 KIMCHI FRIED RICE is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. 韓式泡菜炒飯 KIMCHI FRIED RICE is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have 韓式泡菜炒飯 kimchi fried rice using 4 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make 韓式泡菜炒飯 KIMCHI FRIED RICE:
- Take 1 cup - rice
- Prepare 1 pack - pork / chicken / beef bulgogi
- Get 150 grams - kimchi
- Get 2 - eggs
Kimchi adds a spicy and pungent taste and absolute best. Whenever I have extra kimchi, I would make kimchi fried rice, which is one of the best fried rice in the world! Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok. 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.
Instructions to make 韓式泡菜炒飯 KIMCHI FRIED RICE:
- 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!! 😋😋
Add the reserved kimchi juice, spring onions and salt, and mix everything well, allowing the rice to lightly toast against the sides of the wok. 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. Kimchi fried rice, also known as Kimchi Bokeumbab in Korean, with beef is topped with a fried egg for a quick and easy meal that is filling. Reviews for: Photos of Kimchi Bokeumbab (Kimchi Fried Rice). The absolute best way to use leftover rice from last night's Chinese takeout.
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