Kimchi Fried Rice (Kimchi-bokkeumbap)
Kimchi Fried Rice (Kimchi-bokkeumbap) This is my go-to recipe if I'm craving comfort food and want something quick and easy.
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Cooking tools:
- Mandoline
- Julienne peeler
- Skillet
- Slotted spoon
- Wooden spoon
- Kitchen towel
- Serving platter
- Stove
- Chef's knife
- Cutting board
- Kitchen shears
- Mixing bowl
- Measuring cup
Ingredients
- 2 tablespoons vegetable oil
- 2 strips (45 grams or 1 3/4 ounces) bacon, diced (optional)
- 2 carrots, julienned and then coarsely chopped
- 1 clove garlic, grated
- 9 shiitake mushrooms, stems removed and sliced lengthwise into quarters
- 1/2 zucchini, julienned and coarsely chopped
- 3 spring onions or scallions, finely sliced
- 1 cup (300 grams) cabbage kimchi, chopped into small pieces
- 4 cups (740 grams) cooked short-grain rice
- 1 teaspoon sea salt or kosher salt
- 8 grinds black pepper
- 4 soft sunny-side up fried eggs (optional)
- Sprinkle Korean chilli flakes (gochugaru)
- Sprinkle freshly ground black pepper
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