Kimchi Bokkeumbap

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   Heat cooking oil in a large non-stick pan or wok over medium-high heat.

   Približno 1 min

2. 2

   If using, add pork belly to the pan and cook until crispy and browned, about 5-7 minutes. Remove pork belly and set aside, leaving the rendered fat in the pan.

   Približno 7 min

   Kuharjeva opomba: You can skip the pork belly for a vegetarian version or use another protein like spam or tuna.

3. 3

   Add yellow onion to the pan and sauté until softened, about 3-4 minutes.

   Približno 4 min

4. 4

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Približno 1 min

   Kuharjeva opomba: Be careful not to burn the garlic.

5. 5

   Add the chopped kimchi to the pan and stir-fry for 3-5 minutes, allowing it to soften and become more flavorful.

   Približno 5 min

   Kuharjeva opomba: Cooking the kimchi well enhances its flavor in the fried rice.

6. 6

   Push the kimchi and onion mixture to one side of the pan. Add gochujang and kimchi juice to the empty side, stir them together for about 30 seconds, then mix with the kimchi.

   Približno 1 min

7. 7

   Add the day-old cooked rice to the pan. Break up any clumps with your spatula and mix everything thoroughly.

   Približno 2 min

   Kuharjeva opomba: Day-old rice works best for fried rice as it's drier and less likely to clump.

8. 8

   Stir in the soy sauce and sesame oil. If you cooked pork belly, return it to the pan now.

   Približno 1 min

   Kuharjeva opomba: Taste and adjust seasoning if needed.

9. 9

   Divide the kimchi bokkeumbap into two bowls. Garnish with chopped scallions, a fried egg, and toasted sesame seeds, if desired.