Kimchi Bokkeumbab (Kimchi Fried Rice)
Ready In: 40 mins
Serves: 4
Yields: 4 bowls
Ingredients
Ingredients
- 8 tablespoons vegetable oil
- 3 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- 1⁄2 tablespoon coarse salt
- 2 cups sliced leeks (or green onions)
- 4 cups cooked rice (the older the better)
- 1 tablespoon red chili pepper flakes (gochugaru)
- 6 large eggs (2 eggs scrambled)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon sesame seeds
- 1⁄2 cup cabbage kimchi
Directions
- Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
- Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
- Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
- Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.
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