Kimchi Fried Rice (Kimchi Bokkeumbap)

Name: Kimchi Fried Rice (Kimchi Bokkeumbap)
Ingredients: 1 tbsp cooking oil; 1 tsp garlic (minced); 150g luncheon meat (cut into small pieces); 1 cup kimchi (chopped into small pieces); 200g enoki mushrooms (roots removed, rinsed in cold water and drained); 3 cups steamed white short/medium grain rice (refrigerated overnight or if freshly cooked, leave outside to cool down to room temperature for 15 mins); ¼ cup kimchi juice (obtained from the bottom of the kimchi container); ½ tbsp sesame oil; 3 large eggs; 1-2 tbsp roasted sesame seeds (to garnish); ½ stalk spring onion (chopped); 1 sheet roasted seasoned seaweed (cut into strips)

asianinspirations.com.au

Korean fried rice with kimchi, salted and fermented vegetables. Combined with luncheon meat, enoki mushrooms, roasted seaweed and eggs. Try making the Kimchi…

View full recipe on asianinspirations.com.au

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Ingredients

1 tbsp cooking oil
1 tsp garlic (minced)
150g luncheon meat (cut into small pieces)
1 cup kimchi (chopped into small pieces)
200g enoki mushrooms (roots removed, rinsed in cold water and drained)
3 cups steamed white short/medium grain rice (refrigerated overnight or if freshly cooked, leave outside to cool down to room temperature for 15 mins)
¼ cup kimchi juice (obtained from the bottom of the kimchi container)
½ tbsp sesame oil
3 large eggs
1-2 tbsp roasted sesame seeds (to garnish)
½ stalk spring onion (chopped)
1 sheet roasted seasoned seaweed (cut into strips)