Kimchi Fried Rice | 韓式泡菜炒飯 | Kimchi Bokkeumbap

附中文食譜

When you haven't got a lot of time on hand - which is most of the time - and all you have in your fridge is leftover rice and kimchi, Kimchi Bokkeumbap is your answer. A Korean household favorite, kimchi fried rice not only makes great use of leftovers but also provides a quick and super satisfying meal. As in most cases when cooking with kimchi, it is preferable to use well-fermented kimchi for the robust and rich flavor it develops. For extra flavor, add your choice of meat, such as beef, pork, bacon, or even spam - all of which are popular add-ins among Koreans.

So dig out the ripe kimchi that has been forgotten in the back of your cooler and some day-old rice, stir-fry together with some vegetables and optional meat and top with a fried egg for a lusciously tasty and inexpensive quick-fix (also perfect for the lunch box)!

To learn how to make your very own kimchi, click here for my step by step instructions!
Traditional Korean Napa Cabbage Kimchi (Bae-chu Kimchi)
What you'll need...
2 1/2 cups cooked rice, preferably day-old
3/4 cup kimchi, chopped
200g minced pork or beef
1/2 small onion, diced
1 small carrot, diced (optional)
3 tablespoons juice from kimchi
2 tablespoons Korean chili pepper paste (gochujang), to taste
1/2 tablespoon sesame oil
Cooking oil for stir-frying
Salt and pepper

Suggested garnish:
Sesame seeds
Korean style seaweed (gim)
Scallion, chopped
Fried egg

Directions...
1. Season meat with salt and pepper and set aside while prepping other ingredients.

2. Heat a lightly oiled large skillet or wok over medium heat. Add the minced meat, breaking into smaller clumps while stirring frequently until just browned but not fully cooked. Remove and set aside.

3. Add the onions, carrots, kimchi, juice from kimchi, and gochujang. Stir-fry until the kimchi softens and deepens in color and allow the rich flavors to develop, 5 - 6 minutes.

 4. Return the meat to the wok. Add the rice along with a tablespoon of cooking oil, stirring constantly to break apart any clumped up rice and scraping up the brown bits from the pan until everything is well incorporated, about 5 minutes. Stir in the sesame oil. Season with salt and pepper to taste.

5. Garnish with sesame seeds, scallions, seaweed, and top with a sunny-side-up. Serve and enjoy!

Tips: Day-old rice is best for making fried rice. If the rice is hard from being in the fridge, warm it up slightly in the microwave. If you need to make fresh rice, be sure to keep it slightly underdone.

《韓式泡菜炒飯》

放工放學拖著疲累的身軀回到家裏， 雪櫃又只得隔夜飯和泡菜、點算？
梗係炒個韓式泡菜炒飯啦～
做法簡單，味道又酸辣可口，
任何入廚新手都能夠做得到。
唔使二十分鐘，
豐盛地道的泡菜炒飯一下就可以上桌喇！

想嘗試製作自家製傳統泡菜？按按以下食譜吧！

傳統自家製韓國泡菜

材料：
冷飯  兩碗半
泡菜  130  克（切條狀）
免治豬肉或牛肉  200 克
洋蔥  半個（切粒）
甘筍  1  小條（切粒）
泡菜汁  3  湯匙
韓式辣醬  2  湯匙 
麻油  1/2  湯匙
煮食油
鹽和胡椒

配料：
芝麻 / 韓式紫菜 / 蔥花 / 煎蛋

做法：
1. 豬肉先用適量鹽和胡椒醃製。
2. 加熱煎鍋，加入油及豬肉，炒至半熟。備用。
3. 加入洋蔥、甘筍粒、泡菜、泡菜水和韓式辣醬炒勻，5 - 6 分鐘。
4. 豬肉回鍋。加入飯及約 1 湯匙油炒勻。
5. 加入麻油略炒後再作適當調味。
6. 上碟，撒上芝麻、紫菜及蔥花，配上太陽蛋即成！

備註：
炒飯時使用隔夜飯最適合不已。加入冷隔夜飯前建議事先用微波爐加熱一下。

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