Kimchi Bokkeumbab (Kimchi Fried Rice)

Name: Kimchi Bokkeumbab (Kimchi Fried Rice)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 118.32 ml vegetable oil; 44.37 ml garlic, minced; 29.58 ml fresh ginger, minced; 7.39 ml coarse salt; 473.18 ml sliced leeks (or green onions); 946.36 ml cooked rice (the older the better); 14.79 ml red chili pepper flakes (gochugaru); 6 large eggs (2 eggs scrambled); 9.85 ml sesame oil; 9.85 ml soy sauce; 4.92 ml sesame seeds; 118.29 ml cabbage kimchi

Submitted by mykoreaneats

"My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe. www.oliviajasonkim.com"

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photo by mykoreaneats

Ready In:: 40mins
Ingredients:: 12
Yields:: 4 bowls
Serves:: 4

ingredients

Ingredients
118.32 ml vegetable oil
44.37 ml garlic, minced
29.58 ml fresh ginger, minced
7.39 ml coarse salt
473.18 ml sliced leeks (or green onions)
946.36 ml cooked rice (the older the better)
14.79 ml red chili pepper flakes (gochugaru)
6 large eggs (2 eggs scrambled)
9.85 ml sesame oil
9.85 ml soy sauce
4.92 ml sesame seeds
118.29 ml 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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RECIPE SUBMITTED BY

mykoreaneats

madison, 89

5 Recipes

<div class=description>korean-american foodie who loves cooking up classical korean food and reinventing them with a personal twist. the full story at www.mykoreaneats.com</div>

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