Kimchi Bokkeumbab (Kimchi Fried Rice) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My good friend and famous Aussie actor Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe. Ingredients:
8 tablespoons vegetable oil |
3 tablespoons garlic, minced |
2 tablespoons fresh ginger, minced |
1/2 tablespoon coarse salt |
2 cups sliced leeks (or green onions) |
4 cups cooked rice (the older the better) |
1 tablespoon red chili pepper flakes (gochugaru) |
6 large eggs (2 eggs scrambled) |
2 teaspoons sesame oil |
2 teaspoons soy sauce |
1 teaspoon sesame seeds |
1/2 cup cabbage kimchi |
Directions:
1. Heat 4 tablespoons vegetable oil in a small, nonstick skillet over medium-high heat. Add 2 eggs, minced garlic, and ginger, and cook until eggs are partially-scrambled. Slide the eggs to the side of skillet and add the kimchi. Saute both sides for several more minutes without combing together.
2. Add 3 more tablespoons vegetable oil and add rice and red pepper flakes (gochugaru). Cook for about 5 minutes stirring often until it begins to brown. Taste and add salt if needed at this time.
3. Heat 1 tablespoons vegetable oil in a nonstick skillet. Add eggs and fry according to your preference.
4. Put rice on platter. Top with fried eggs. Sprinkle each egg with a pinch of red chili pepper flakes, and drizzle with sesame oil and soy sauce. Garnish with alfalfa sprouts.
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