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Korean Kimchi Bokumbop

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Kimchi Bokumbop is a simple fried rice with the kimchi, onion, mushrooms and egg. The rice is very lightly spiced and flavoured with just a little soy sauce. Join James and see him prepare the Kimchi Bokumbop, with some left over rice in a few minutes.
Ingredients
  Cooked rice 1 Cup (16 tbs) (Leftover)
  Salt To Taste
  Garlic 1⁄2 Teaspoon
  Oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Mushroom 1 Cup (16 tbs)
  Kimchi 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Sesame oil 1 Tablespoon
  Egg 1
  Green onion 1 Cup (16 tbs)
Directions

1) In a pan and saute the onion, mushrooms, garlic, and kimchi in heated oil.
2) Stir in the rice, soy sauce, sesame oil and keep mixing.
3) Add the egg and green onion, then keep stirring until the egg is cooked.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Rice, Cabbage
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2
Subtitle: 
Korean Fried Rice
 Delicious fiery Kimchi recipe, a Korean favorite is so easy to make at home. Join James and see him prepare the Kimchi Bokumbop, with some left over sticky rice in a few minutes. He adds kimchi, onion, mushrooms and egg. The rice is very lightly spiced and flavoured with just a little soy sauce. It is such a quick dish you can have it anytime of the day. If you have leftover rice and you are not sure what you want to eat, try making this. You will be pleasantly surprised!

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