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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
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
Kimchi Bokkeumbap

 

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