Kimchi Bokkeumbab (Kimchi Fried Rice)

READY IN: 40mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 8
    tablespoons vegetable oil
  • 3
    tablespoons garlic, minced
  • 2
    tablespoons fresh ginger, minced
  • 12
    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
  • 12
    cup cabbage kimchi
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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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