Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup green onion, chopped
- 1/2 cup cheese, shredded
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 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 onion and carrot and stir-fry for 2-3 minutes until the vegetables are slightly softened.
3. Add the kimchi and stir-fry for another 2-3 minutes until the kimchi is heated through.
4. Add the cooked rice to the skillet and stir-fry for 2-3 minutes until the rice is heated through and well combined with the vegetables.
5. Add the soy sauce, sesame oil, and gochujang to the skillet and stir-fry for another 1-2 minutes until the rice is evenly coated with the sauce.
6. Add the shredded cheese to the skillet and stir-fry for another 1-2 minutes until the cheese is melted and evenly distributed throughout the rice.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onion and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 14g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 780mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of vegetable oil, you can use canola oil or peanut oil.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use avocado oil or olive oil.
- Instead of gochujang, you can use sriracha or red pepper flakes.
- Instead of cheese, you can use tofu or nutritional yeast for a vegan version.
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add other vegetables such as bell peppers, mushrooms, or zucchini for more flavor and nutrition.
- Top with a fried egg for a classic Korean twist.
Tips and tricks:
- Use day-old rice for best results as it is drier and easier to stir-fry.
- Make sure to chop the vegetables into small pieces for even cooking.
- Adjust the amount of gochujang according to your spice preference.
- Use a non-stick skillet or wok to prevent the rice from sticking to the bottom.
- Serve with a side of kimchi or pickled vegetables for extra 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 or on a plate and garnish with chopped green onion.
Garnishes:
Chopped green onion
Pairings:
Serve with a side of kimchi or pickled vegetables and a cold beer or iced tea.
Suggested side dishes:
- Korean-style cucumber salad
- Steamed or stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth to the skillet.
- If the rice is too wet, cook for a few more minutes until the excess moisture evaporates.
- If the rice is sticking to the bottom of the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure to cook the rice and vegetables to a safe temperature of 165°F.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kimchi bokkeumbap is a popular Korean dish that combines fried rice with kimchi, a traditional Korean side dish made of fermented vegetables. It is often served as a quick and easy meal or as a way to use up leftover rice and vegetables.
Flavor profiles:
Savory, spicy, tangy, cheesy
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean