Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup scallions, chopped
- 1/4 cup carrots, julienned
- 1/4 cup frozen peas
- 2 cloves garlic, minced
- Salt and pepper to taste
Special Equipment Needed:
- Large non-stick skillet or wok
Step-by-Step Instructions:
1. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
2. Add the garlic and sauté for 30 seconds until fragrant.
3. Add the chopped kimchi and sauté for 2-3 minutes until slightly softened.
4. Add the cubed tofu and sauté for another 2-3 minutes until lightly browned.
5. Add the chopped scallions, julienned carrots, and frozen peas. Sauté for 2-3 minutes until the vegetables are tender.
6. Add the cooked rice to the skillet and stir to combine with the vegetables and tofu.
7. In a small bowl, whisk together the sesame oil, soy sauce, and gochujang. Pour the sauce over the rice and stir to combine.
8. Sauté the rice for 5-7 minutes until heated through and slightly crispy.
9. Season with salt and pepper to taste.
10. Serve hot and garnish with additional scallions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 2-3 servings
Nutritional information:
Calories per serving: 400
Fat: 16g
Carbohydrates: 54g
Protein: 12g
Sodium: 900mg
Fiber: 5g
Substitutions for ingredients:
- Instead of tofu, you can use chicken, beef, or shrimp.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add a fried egg on top for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add other vegetables such as mushrooms, bell peppers, or zucchini.
Tips and Tricks:
- Use day-old rice for best results.
- Make sure to drain the kimchi before chopping to remove excess liquid.
- Adjust the amount of gochujang based on your spice preference.
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 and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds.
Pairings:
Serve with a side of Korean-style pickled vegetables or a simple cucumber salad.
Suggested Side Dishes:
Korean-style pickled vegetables or a simple cucumber salad.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or vegetable broth to the skillet.
- If the rice is too wet, continue to sauté until the excess liquid evaporates.
Food Safety Advice:
Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
Food History:
Kimchi Bokkeumbap is a popular Korean dish that translates to "kimchi fried rice." It is a great way to use up leftover rice and kimchi, which are staples in Korean cuisine.
Flavor Profiles:
Savory, spicy, tangy.
Serving Suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean