Ingredients with Measurements:
- 2 cups white rice
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon black pepper
- 2 tablespoons chopped scallions
- 2 tablespoons chopped cilantro
Special Equipment Needed:
- Large pot
- Strainer
- Frying pan
Step-by-Step Instructions:
1. Rinse the rice in a strainer until the water runs clear.
2. Place the rice in a large pot and add 3 cups of water.
3. Bring the water to a boil, then reduce the heat and simmer for 15 minutes.
4. Turn off the heat and let the rice sit for 10 minutes.
5. Heat the vegetable oil in a frying pan over medium-high heat.
6. Add the cooked rice to the pan and fry until golden brown.
7. Add the sesame oil, soy sauce, sugar, garlic powder, gochujang, gochugaru, sesame seeds, and black pepper.
8. Stir to combine and cook for 2 minutes.
9. Turn off the heat and stir in the scallions and cilantro.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 17 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 246
Fat: 8g
Carbohydrates: 34g
Protein: 5g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Gochujang can be substituted with sriracha.
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add diced vegetables such as carrots, bell peppers, and mushrooms.
- Add cooked meat such as chicken, beef, or pork.
Tips and Tricks:
- Make sure to rinse the rice until the water runs clear to remove any excess starch.
- Fry the rice in batches to ensure even cooking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a frying pan over medium heat until warmed through.
Presentation Ideas:
Serve in a bowl with a side of kimchi and a sprinkle of sesame seeds.
Garnishes:
- Sliced scallions
- Chopped cilantro
- Toasted sesame seeds
Pairings:
- Kimchi
- Bulgogi
- Japchae
Suggested Side Dishes:
- Korean-style pickled cucumbers
- Korean-style potato salad
- Korean-style coleslaw
Troubleshooting Advice:
- If the rice is not cooked through, add a bit more water and continue to cook until done.
- If the rice is too dry, add a bit more oil and stir to combine.
Food Safety Advice:
- Make sure to store the fried bap in an airtight container in the refrigerator.
- Consume within 3 days.
Food History:
Korean fried bap is a traditional Korean dish that has been around for centuries. It is a simple dish made with rice, vegetables, and spices.
Flavor Profiles:
Korean fried bap has a savory and slightly spicy flavor with a hint of sweetness from the sugar.
Serving Suggestions:
Korean fried bap is best served as a side dish with a variety of other Korean dishes such as kimchi, bulgogi, and japchae.
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Region: Korean