Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup frozen peas
- 1/2 cup shrimp, peeled and deveined
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the shrimp and cook for 2-3 minutes until pink and cooked through.
4. Add the chopped kimchi, carrot, and peas and stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until heated through.
6. In a small bowl, mix together the soy sauce, gochujang, and sesame oil.
7. Pour the sauce over the rice and stir-fry for an additional 1-2 minutes until well combined.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 400
- Fat: 16g
- Carbohydrates: 48g
- Protein: 16g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu.
- Frozen peas can be substituted with fresh peas or corn.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use brown rice instead of white rice for a healthier option.
- Top with a fried egg for a traditional Korean twist.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution throughout the dish.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store 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:
- Sesame seeds
- Chopped green onions
Pairings:
- Korean-style fried chicken
- Steamed dumplings
Suggested side dishes:
- Korean-style cucumber salad
- Kimchi pancake
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten.
Food safety advice:
- Make sure to cook the shrimp thoroughly to avoid any foodborne illnesses.
Food history:
- Kimchi bokkeumbap is a popular Korean dish that is often made with leftover rice and kimchi.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean