김치볶음밥 – KIMCHI FRIED RICE (kimchi bokkeumbap)

On October 7, 2013 by Tina Diep

Kimchi fried rice2I clearly remember my first time eating kimchi. I was backpacking in Vietnam in 2004 and had never heard about kimchi, or for that matter even tried Korean food. My first thought was: why would anybody eat this?  If you are not familiar with kimchi, it consists of spiced fermented vegetables, usually napa cabbage, radish, scallion, or cucumber. There are a lot of varieties out there, some spicier than others. The traditional way of preparing kimchi is to allow fermentation underground in jars for months at a time. It is pretty stinky! My husband loves kimchi, and over the years I have come to the point of really appreciating this traditional side dish. Once you acquire a taste for kimchi, it can be addicting. Kimchi is also very healthy, as it is packed with vitamins, dietary fiber, and lactic acid bacteria that aids in digestion. Recent studies also point to anti-cancer properties of fermented cabbage. The following recipe incorporates kimchi into a fried rice dish, with some guidance from our Korean neighbors. Love it or hate it, there is no denying that this dish goes really well with Spam. If you are looking for a less-processed option, you can substitute other beef or pork (ham, bacon) alternatives. 

Kimchi fried rice
Serves 4
Print
645 calories
122 g
89 g
10 g
14 g
3 g
272 g
85 g
2 g
0 g
5 g
Nutrition Facts
Serving Size
272g
Servings
4
Amount Per Serving
Calories 645
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 89mg
30%
Sodium 85mg
4%
Total Carbohydrates 122g
41%
Dietary Fiber 1g
4%
Sugars 2g
Protein 14g
Vitamin A
10%
Vitamin C
11%
Calcium
6%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tablespoon butter
  2. • 1 tablespoon sesame oil
  3. • ½ onion, chopped
  4. • 3 scallions, chopped, divided into white (for fried rice) and green (for garnish) parts
  5. • 1 ½ cup of kimchi, drained (save the juices) & chopped (preferably the red variety with napa cabbage)
  6. • 1/3 cup of spam, thinly sliced
  7. • 3 cups white rice (day old)
  8. • Salt and pepper
  9. • Seasoned seaweed, cut in strips
  10. • 1 fried egg per serving
  11. • 1 scrambled egg (optional)
Instructions
  1. 1. In a pan over medium heat, sauté onions and the white part of the scallions for a few minutes, then add the kimchi without the juices. Cook, stirring occasionally, until the kimchi is heated through.
  2. 2. Add the spam to the pan, and mix to combine. Stir in the day-old rice, break up the lumps, and mix well with the kimchi. Add the juices and season with salt and pepper. (I also add some scrambled egg in the mix, but that is optional)
  3. 3. Serve the kimchi bokkeumbap hot with a fried egg, a sprinkle of seaweed, green onions and cracked pepper.
beta
calories
645
fat
10g
protein
14g
carbs
122g
more
DiepLicious http://dieplicious.com/

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