Ingredients with Measurements:
- 3 cups cooked rice
- 1 cup cheonggukjang (fermented soybean paste)
- 1/2 cup chopped kimchi
- 1/2 cup chopped onion
- 1/2 cup chopped scallions
- 1/4 cup chopped garlic
- 1/4 cup vegetable oil
- 2 eggs
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the chopped kimchi and sauté for another 2-3 minutes.
4. Add the cheonggukjang and stir until well combined.
5. Add the cooked rice and stir until everything is evenly mixed.
6. Push the rice mixture to the sides of the skillet or wok, creating a well in the center.
7. Crack the eggs into the well and scramble until cooked.
8. Mix the scrambled eggs into the rice mixture.
9. Add salt and pepper to taste.
10. Garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Instead of cheonggukjang, you can use miso paste or doenjang (Korean soybean paste).
- Instead of kimchi, you can use any other pickled vegetable or omit it altogether.
- Instead of vegetable oil, you can use any neutral-flavored oil like canola or grapeseed oil.
Variations:
- Add cooked meat like chicken or beef for extra protein.
- Add vegetables like carrots, bell peppers, or mushrooms for extra nutrition.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to mix the rice well with the other ingredients to ensure even flavor distribution.
- Adjust the amount of cheonggukjang to your liking, as it can be quite strong in flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with a side of Korean-style pickled vegetables or a simple salad.
Suggested side dishes:
- Korean-style pickled vegetables
- Simple salad with a light vinaigrette
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess moisture.
Food safety advice:
Make sure to cook the eggs until fully cooked to avoid any risk of foodborne illness.
Food history:
Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries. It is known for its strong flavor and health benefits.
Flavor profiles:
Savory, umami, slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean