BOKKEUMBAP
A very popular Korean fried rice dish - Bokkeumbap - has been a firm favourite in Somebody Feed Seb kitchen, especially when we have some leftover rice and cabbage to use up! A super quick, inexpensive and flavoursome meal is made with two of the traditional Korean pastes: Doenjang and Gochujang, creating a feast in a simple rice bowl!
Provided by Ieva
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Cook white rice for 8-10 mins until it's almost done, then drain it and set aside.
- Heat 2 tbsp of oil in a frying pan over high heat. Add the cabbage, garlic and broccoli and stir-fry for 3-4 minutes. Spoon the lot into a bowl, cover and keep warm.
- Add a tbsp of oil to the same pan and fry the cooked rice over medium heat for 5 mins, stirring occasionally. The rice should start to crackle and brown a bit.
- Stir the gochujang and doenjang pastes and the spring onion into the rice. Then return the cabbage to the pan and mix well to combine. Keep on low heat whilst you fry the eggs.
- Fry 2 eggs in a separate pan for a few minutes, keeping the yolks soft.
- Divide the rice mixture between bowl, top with the fried egg and dig in!
Nutrition Facts : Calories 551 kcal, Carbohydrate 66 g, Protein 14 g, Fat 26 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 164 mg, Sodium 425 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 22 g, ServingSize 1 serving
KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)
Ever since we lost our good friend Mr.Cuckoo (the name brand of our rice cooker) a few months ago, we never have any leftover rice (which is ideal for fried rice) because our new one makes exactly four servings. And since my futile attempts at fixing Mr.Cuckoo had reached its end, the missus had to make new rice and let it cool for a few hours. Enjoy this fried rice with kimchi and other Korean side dishes.
Provided by mykoreaneats
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
- Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
- Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
- Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 61.2 g, Cholesterol 375.2 mg, Fat 22.8 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 1209.4 mg, Sugar 4.7 g
KOREAN BEEF AND RICE
A friend raved about Korean recipes for bulgogi-beef cooked in soy sauce and ginger-so I tried it. It's delicious! Dazzle the table with this tasty version of Korean beef and rice. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 413 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 46g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)
Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.
Provided by abstractj
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
- Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
- Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
- Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.
Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g
KOREAN FRIED RICE (BOKEUMBAP)
This is a recipe my ex came up with when his host-family in the US asked him to make Korean food. I loved it so much I begged him to teach it to me and now it's one of my favorite things to make. It really is a throw-together kind of dish so you can substitute whatever vegetables or meats you want, but this is how I usually make it when I have everything available :)
Provided by mykomericankitchen
Categories One Dish Meal
Time 55m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion and set aside for later. I usually drain the sausage and pork on paper towels to get rid of some of the grease and then saute the onion and beef together separately.
- In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat, stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from burning.
- In a small mixing bowl, stir together all of the ingredients for the sauce.
- Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5 minutes.
- Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice.
- *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".
Nutrition Facts : Calories 234.9, Fat 13.2, SaturatedFat 5, Cholesterol 55.5, Sodium 178.9, Carbohydrate 12.9, Fiber 1.2, Sugar 10.1, Protein 16.2
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