Korean Fried Rice Bokeumbap Food

KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
• Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
• Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
• Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
• Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.

KIMCHI FRIED RICE (KIMCHI-BOKKEUMBAP)

Steps:

• Heat up a pan. Add the vegetable oil.
• Add the kimchi and stir fry for 1 minute.
• Add rice, kimchi juice, water, and gochujang.
• Stir all the ingredients together for about 7 minutes with a wooden spoon.
• Add sesame oil and remove from the heat.
• Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

KOREAN FRIED RICE (BOKEUMBAP)

Steps:

• In a frying pan, cook all of the meat (seasoning with salt and pepper) as well as the onion and set aside for later. I usually drain the sausage and pork on paper towels to get rid of some of the grease and then saute the onion and beef together separately.
• In a very large frying pan with oil, cook all of the vegetables together on Medium Low heat, stirring occasionally. Be sure the heat doesn't get too high so as to prevent the kimchee from burning.
• In a small mixing bowl, stir together all of the ingredients for the sauce.
• Once the vegetables have cooked (about 15 min), stir in the sauce and simmer for another 5 minutes.
• Mix into rice to create the Bokeumbap -- or simply serve the mixture on top of the rice.
• *Gochujang and Bulgogi Sauce can be found in Asian grocery markets and I'm able to buy Samgyeopsal at my local butcher if I ask for "thinly sliced side pork".

BOKKEUMBAP

Steps:

• Cook white rice for 8-10 mins until it's almost done, then drain it and set aside.
• Heat 2 tbsp of oil in a frying pan over high heat. Add the cabbage, garlic and broccoli and stir-fry for 3-4 minutes. Spoon the lot into a bowl, cover and keep warm.
• Add a tbsp of oil to the same pan and fry the cooked rice over medium heat for 5 mins, stirring occasionally. The rice should start to crackle and brown a bit.
• Stir the gochujang and doenjang pastes and the spring onion into the rice. Then return the cabbage to the pan and mix well to combine. Keep on low heat whilst you fry the eggs.
• Fry 2 eggs in a separate pan for a few minutes, keeping the yolks soft.
• Divide the rice mixture between bowl, top with the fried egg and dig in!