Kimchi Bokkeumbap
A cheap but flavourful Korean fried rice dish that’s easy to
make.
·
Serves 2
Ingredient
·
¾ cup(150g) basmati rice
·
Sunflower oil
·
½ onion, finely chopped
·
200g steak, sliced 1.5cm thick
·
125g kimchi*
·
2–3 long green chillies, seeds removed, thinly sliced
·
3 garlic cloves, thinly sliced
·
1 leek, chopped
·
⅓ savoy cabbage (125g), chopped
·
¼ cup (60ml) oyster sauce
·
2 eggs
·
1 tbs sesame oil
·
3 spring onions, thinly sliced
2 eggs
Recipe
1. Cook the rice
according to the packet instructions, or until slightly al dente, then drain.
Spread out on a tray and set aside to cool completely– this ensures the grains
don’t stick together and they cool as quickly as possible, giving you fluffy
rice that doesn’t clump together.
2. Place a large
frypan or wok over high heat and add a glug of oil. Fry the onion for 2–3
minutes until softened but not coloured. Add the steak and cook for 2–3 minutes
until browned.
3. Stir in the
kimchi, chilli, garlic, leek and cabbage, and fry for 3–4 minutes until just
tender. Add the cooked rice and fry for 5 minutes. Stir in the oyster sauce,
and cook for a further 1-2 minutes until heated through.
4. Place a small
frypan over medium heat and add a glug of oil. Break in the eggs and cook for 5
minutes for soft yolks or until cooked to your liking.
5. Season the rice,
drizzle with sesame oil and stir in the spring onion. Divide between plates and
top with a fried egg and a little pepper to serve.
* Kimchi is fermented cabbage available from Asian food
shops
Kimchi Bokkeumbap
