Korean Kimchi Bokkeumbap Recipe

3      Reviews by:    Bobbie Ricketts   Korean Kimchi Bokkeumbap Recipe uses kimchi, ham, scallions, onion, gochujang, soy sauce, gim, oil, rice, sesame oil, butter, and sesame seeds in creating this tasty bokkeumbap recipe. Food Category:    Vegetables Cuisine Origin:    Korean    Servings:2 Nutrition facts:1426 calories106.1 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   25 Minutes Total Time:   45 Minutes

INGREDIENTS

• 1 14 oz bottle kimchi
• 2 1/4 inch slices deli ham
• 5 scallions
• 1 large onion (1 1/2 cup), chopped
• 1/4 cup water
• 4 tsp gochujang
• 4 tsp soy sauce
• 1 sheet Korean Gim (Japanese Nori)
• 2 1/3 tbsp vegetable oil
• 1/2 tsp black pepper
• 3 cups day old short grain rice -1 day old
• 4 tsp toasted sesame oil
• 8 eggs, optional
• Pinch of salt
• Pinch of black pepper
• 1 tsp butter
• Toasted sesame seeds, for garnish

DIRECTIONS

• Place the kimchi into a strainer over a bowl and allow the liquid to drain from the kimchi and into the bowl. Gently press the kimchito force as much liquid as possible into the bowl. Once drained, cut the pieces of kimchi into 1/4 inch thick slices. Place the slices into a bowl. Pour 1/4 cup of the drained liquid into a measuring cup, set aside.
• Slice the deli ham into 1/4 inch cubes. (Any meat, or no meat for vegetarian, is allowed at this point. Remove the roots from the scallions. Thinly slice the white portions of the scallions and place with the ham. Thinly slice the green tops and place in a bowl. Set aside. Using tongs, gently toast the gim over heats until the gim crisps and gives off a nice arroma. Using kitchen shears, cut the toasted gim into 1/4 inch wide strips, 1 1/2 inches long. Set aside.
• Add 1 tablespoon vegetable oil to 12" skillet over med-high heat. When oil shimmers add the ham, scallion whites and chopped onion, stir to mix well. Cook until the onion begins to soften and the ham begins to brown around the edges. Add the water, kimchi and the kimchi juice. Stir to mix all well. Add the gochujang, soy sauce and black pepper. Stir to mix well. Cook over medium-high heat, stirring occasionally, until the kimchi softens and turns translucent. Turn the heat to medium-low.
• Add the rice to the skillet and stir and fold to coat the rice with the kimchi juice. Add the sesame oil and 1 tablespoon vegetable oil. Mix well. Turn heat to medium-high. Let the dish cook, without stirring, until the rice begins to crackle and stick to the bottom of the skillet, about 4 minutes. Transfer the Bokkeumbap to a bowl. To serve 1 serving of eggs with the Bokkeumbap, place a skillet over medium heat. Add 1 teaspoon vegetable oil. Crack two eggs into a bowl. Sprinkle the eggs with a pinch of salt and pepper, set aside. When the vegetable oil begins to shimmer, add 1 tsp butter. Add the eggs to the skillet and cover for 1 minute. Remove the skillet from heat and set aside for 15 seconds. While the egg is cooking, place a portion of the Kimchi Bokkeumbap into a bowl. At the end of the 15 seconds, place the two eggs on top of the Kimchi Bokkeumbap, garnish with the scallion greens, the gim and sprinkle with toasted sesame seeds. Repeat the egg process for remaining egg servings.

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