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