Asian > Korean > Rice

Ganghoe-bokkeum-bap (Stir-Fried Ganghoe Rice) Recipe

Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cup of sliced mushrooms
- 1 cup of sliced ganghoe (dried pollack)
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds, toasted
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Rice cooker or pot with lid

Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and transfer the rice to a rice cooker or pot with 2 cups of water. Cook the rice according to the manufacturer's instructions.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the carrot, zucchini, red and green bell pepper, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the sliced ganghoe, soy sauce, sugar, and sesame oil. Stir-fry for 2-3 minutes until the ganghoe is heated through.
5. Add the cooked rice to the wok or skillet and stir-fry for 2-3 minutes until the rice is evenly coated with the sauce and the vegetables are distributed throughout.
6. Season with salt and pepper to taste. Garnish with toasted sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 380
Total fat: 7g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 580mg
Total carbohydrates: 66g
Dietary fiber: 4g
Sugar: 7g
Protein: 15g

Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain or long-grain rice.
- Ganghoe can be substituted with dried anchovies or dried shrimp.
- Vegetables can be substituted with any other vegetables of your choice.

Variations:
- Add chopped kimchi for a spicy kick.
- Use chicken or beef instead of ganghoe for a meatier version.
- Add scrambled eggs for a protein boost.

Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a wok or large skillet to ensure that the rice and vegetables are evenly distributed.
- Toast the sesame seeds in a dry pan over medium heat until fragrant.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Presentation ideas:
Serve the stir-fried rice in individual bowls or on a large platter. Garnish with additional sesame seeds and chopped green onions.

Garnishes:
Toasted sesame seeds and chopped green onions.

Pairings:
Serve with a side of kimchi or pickled vegetables.

Suggested side dishes:
- Korean-style spinach salad
- Steamed or stir-fried vegetables
- Miso soup

Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the vegetables are too crunchy, stir-fry them for a few minutes longer until they are tender.

Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to prevent foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
Ganghoe-bokkeum-bap is a popular Korean dish made with dried pollack, which is a common ingredient in Korean cuisine. It is often served as a quick and easy meal or as a side dish to accompany other Korean dishes.

Flavor profiles:
The dish has a savory and slightly sweet flavor from the soy sauce and sugar, with a nutty aroma from the sesame oil and seeds.

Serving suggestions:
Serve the stir-fried rice hot with additional soy sauce or hot sauce on the side.

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Region: Korean

Taste: Spicy, Savory, Umami, Tangy, Aromatic