Ingredients:
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 1/2 cup onion, chopped
- 1/4 cup carrot, chopped
- 1/4 cup scallions, chopped
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 eggs
- Salt and black pepper, to taste
Instructions:
- Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Add the chopped onion and carrot to the skillet and stir-fry for 2-3 minutes until softened.
- Add the chopped kimchi and stir-fry for another 2-3 minutes until the kimchi is slightly caramelized and fragrant.
- Add the cooked rice to the skillet and mix well with the vegetables and kimchi.
- In a small bowl, whisk together the gochujang, soy sauce, sesame oil, and a pinch of black pepper.
- Pour the sauce over the rice and stir-fry for another 3-5 minutes until the rice is well-coated and heated through.
- Push the rice to one side of the skillet and crack the eggs onto the other side. Scramble the eggs until they are fully cooked and then mix them into the rice.
- Add the chopped scallions and stir-fry for another minute.
- Taste the kimchi bokkeumbap and season with salt and black pepper as needed.
- Serve hot and enjoy!
Kimchi bokkeumbap can be served as a main dish or a side dish. You can also add other ingredients such as bacon, shrimp, or tofu to make it more flavorful and nutritious.
.png)
