Korean Style Fried Rice With Chicken And Kimchee Pokkunbap Recipes

KIMCHI BOKKEUMBAP RECIPE

Steps:

• First, squeeze out the water from the kimchi and keep 1-2 tablespoons of juice for later use in the fried rice. Cut the kimchi into medium bite-size pieces and gather the seasonings, vegetables, and chicken.
• Heat the large wok/pan into medium-high heat, drizzle oil, and stir fry the onion for a few seconds. Next, add the chicken and stir fry for 1-2 minutes until cooked through.
• Then add the kimchi and stir fry for a few seconds and follow with the chilli powder and gochujang chilli paste. Cook for a few seconds until the chilli paste is combine well with chicken and kimchi.
• Bring up the heat to high and place the rice in the wok. Add kimchi juice, sesame oil, sugar, and salt.
• Mix everything well and continue stir fry for another 1-2 minutes. Turn off the heat, sprinkle spring onions and toasted sesame seeds.
• Transfer to a serving plate. Garnish each plate with toasted sesame seeds, nori strips, and spring onions. Add a fried egg with runny yolk on top.

KOREAN STYLE CURRY FRIED RICE WITH CHICKEN (KARE-BOKKEUMBAP: 카레볶음밥)

Steps:

• Combine the chicken, garlic, lemon juice, salt, and pepper in a bowl and mix it well with a wooden spoon.
• Heat up a large frying pan over medium hight heat. Add the vegetable oil and onion and stir for about 1 to 2 minutes until the onion turns light brown.
• Stir in the chicken and cook for about 3 minutes, until the chicken is no longer pink.
• Add kimchi, carrot, and green bell pepper. Stir for 2 to 3 minutes until the chicken is fully cooked.
• Add 2 bowls of rice (3 cups' worth), stir it in and mix all together with the wooden spoon. Stir in the curry powder until everything is a well mixed, even yellow color with no rice lumps.
• Remove from the heat. Transfer to 2 plates and top with an over-easy eggs on each (if you use). Or pack it in a lunchbox. It will still be delicious even hours later.

KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)

Steps:

• Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
• Wash,chop,and mince all ingredients,.
• Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
• Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
• add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
• Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
• remove to a serving platter and garnish.

KOREAN-STYLE FRIED RICE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.