Bo-kum-bap (Kimchi Fried Rice)

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: here, here 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.

Directions:

• 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.