Korean Style Fried Rice With Chicken And Kimchee Pokkunbap Food

KIMCHI BOKKEUMBAP RECIPE

Steps:

• First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.
• Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.
• Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.
• Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.
• Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.
• Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)

Steps:

• Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
• Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
• Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
• Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
• Add 2 bowls of rice (3 cups' worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
• Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)

Steps:

• Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
• Wash,chop,and mince all ingredients,.
• Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
• Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
• add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
• Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
• remove to a serving platter and garnish.

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

Steps:

• Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate.
• Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don't be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate.
• Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften.
• Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve.

KOREAN-STYLE FRIED RICE

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

KOREAN-STYLE FRIED RICE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.