Bokkeumbap- Korean Fried Rice
Want to make your own Korean style food at home? This SUPER simple dish only requires 2 Korean Pastes, and is perfect to use up leftovers!
When I lived in Korea my work had a chef that prepared mouth watering Korean dishes, fresh, every day! I took for granted the side dishes of kimchi, that were never ending. But, when I left Seoul (kicking and screaming), and moved to Barcelona, I found myself having a terribly hard time finding decent Korean food.
I had taken several Korean cooking classes during my time in Seoul, but it has been difficult to find the proper ingredients to replicate these dishes. This is what I love about this Fusion Bokkeumbap Recipe! All you need is Gochujang and Doenjang and you are on your way to preparing a simple and delicious Korean meal! I love to make this recipe when I have leftover rice and meat. All I have to do is add some fresh veggies and I am transformed back to Korea.
2 cups cooked rice ( day old is best)
½ a cabbage, chopped
Any leftovers you want to throw in (option)
- Cook Rice (unless you already have it left over)
- Place 1 tbsp oil, garlic paste, cabbage and any other veg or meat you wish to add in a pan and cook on high heat for 3-4 minutes. Then remove and set aside
- In same pan heat 1 tbsp oil and add rice. Flatten rice out along the pan then cook for about 5 minutes. Do not stir so that you can get the crisp crackly texture.
- Stir the Gochujang, Doenjang and Vegtables into the rice
- In a separate pan fry the two eggs and leave yokes runny
- Scoop the rice onto the plate and place your egg on top.