Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup chopped gejang (Korean marinated raw crab)
- 1/2 cup chopped kimchi
- 1/4 cup chopped scallions
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 eggs
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.
2. Add the chopped gejang and stir-fry for 2-3 minutes until slightly browned.
3. Add the chopped kimchi and scallions and stir-fry for another 2-3 minutes until fragrant.
4. Add the cooked rice, soy sauce, sesame oil, sugar, and black pepper. Stir-fry for 5-7 minutes until the rice is heated through and slightly crispy.
5. Push the rice mixture to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked, then mix them into the rice mixture.
6. Serve hot, garnished with additional chopped scallions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 42g
Protein: 12g
Sodium: 670mg
Substitutions for ingredients:
- Gejang can be substituted with cooked crab meat or shrimp.
- Kimchi can be substituted with any pickled vegetable.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with any neutral oil.
Variations:
- Add diced vegetables such as carrots, bell peppers, or zucchini for extra texture and flavor.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add a dash of gochujang (Korean chili paste) for extra spice.
Tips and tricks:
- Use day-old rice for best results.
- Make sure the pan is hot before adding the ingredients to prevent sticking.
- Stir-fry quickly and constantly to prevent burning.
- Adjust seasoning to taste.
Storage instructions:
Leftovers can be stored 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 or on a plate, garnished with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve with Korean side dishes such as banchan or a simple salad.
Suggested side dishes:
Banchan (Korean side dishes), simple salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to moisten it.
- If the rice is too wet, continue to stir-fry until the excess moisture evaporates.
Food safety advice:
- Make sure the gejang is fresh and properly stored.
- Cook the eggs until fully cooked to prevent foodborne illness.
Food history:
Gejang is a traditional Korean dish made with raw crab marinated in soy sauce, garlic, and other seasonings. It is a popular dish in Korea, especially in the summer months.
Flavor profiles:
Savory, salty, slightly sweet, umami.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Korean