Second Header(2)

Bulgogi Kimchi Fried Rice (불고기 김치볶음밥)


Sometimes life give you lemons, sometimes life gives you kimchi... and it is stinking up your fridge so much, you make kimchi fried rice!! I mean, that's a common occurrence right?

I can't believe I'm starting a new blog. But I wasn't a fan of my old one, and I feel this is more ME. Oh my gahd - my friends are going to start laughing at what I write in here, so I'm going to stop blabbing. I'm hoping to keep cooking throughout school and keep myself less hangry for my friends and boyfriend's sake ;)  I make this fried rice whenever my kimchi starts to smell like someone died in the kitchen. Enjoy!



Bulgogi Kimchi Fried Rice :: Kimchi Bokkeumbap 

Ingredients:
1/2 large onion, diced
1 jalapenos, diced (optional, but I love spicy)
2 cups overripe kimchi, chopped into small pieces
2 cups marinated bulgogi, chopped into small pieces
1-2 tbsp Korean chili paste (gochujang)
4 tbsp kimchi juice

5 cups of cooked rice (day old)
2 tsp sesame oil
Salt and Pepper
2 Fried Eggs (per person)

~ Optional toppings
Toasted sesame seeds
shredded seaweed
Green onions, chopped
  1. Coat the pan with a little bit of oil and when it is hot, throw in the onions, jalapenos (if using)
  2. After 2 minutes, bulgogi and then the kimchi soon after, plus the juice and chili paste
  3. Everything should be softened in about 5-7 mins, add in the rice and lower the heat to low
  4. Break up the rice and mix well with the kimchi bulgogi mix
  5. Drizzle in some sesame oil, salt and pepper to taste, and cook for another minute or so
  6. On a separate frying pan, fry a sunny side up (overeasy) egg and top off your fried rice
  7. Garnish with sesame seeds, green onions or seaweed ~ whatever you fancy


2 comments :

  1. Mahalo for this recipe, it was GREAT!

    ReplyDelete

Template Design By Baby in Heels