Bo-kum-bap (Kimchi Fried Rice)

September 22, 2011 § 1 Comment

I finally finished the Japanese Braised Pork I cooked last week. It tasted alright I supposed. Since this comes from someone who ate that for 10 meals or so; take it with a grain of salt. So of course I’m itching for something new!

I haven’t had much Korean food since moving to Seattle. I only had it once by waiting in line for almost an hour for that delicious kimchi fried rice from Marination Mobile. But since my team got moved to a new building, Marination Mobile is a good 30 mins walk. Too long a walk before the fried rice runs out. 😦  So when I saw kimchi on sale last week in Uwajimaya (to get ingredients from the ever-lasting braised pork), I quickly bought a jar. Its been seating in my fridge until today where it made a pretty good kimchi fried rice for a first attempt.

Cooked on: September 22, 2011
Reference: herehere and here.

Approximate ingredients:

  • ~0.5lb beef short ribs marinated in 1 tbs soy sauce and 2 cloves minced garlic.
  • 1.5 cup of overnight rice
  • ~1/3 of the jar (weight 32 oz) of kimchi.
  • 1 big spoon (didn’t measure so unsure what the exact amount is) of gochujang.
  • Marinate beef.
  • Heat up pan. Add sesame oil and saute beef.
  • Add kimchi when beef turns color.
  • Add rice after about 2 minutes. Mix well.
  • Add gochujang. Mix well.
  • Stir around.
  • Cook a sunny side up (with runny yolk!) and dish on top of the rice.

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