When koreans tell you that you're going to have bokkumbap for lunch, fear not, it's just fried rice usually with slices of kimchi mixed with it. My version of the bokkumbap includes kimchi and soy bean sprouts. First, I add about a tablespoon of sesame oil in a frying pan. I heat this up and then add the kimchi strips, stir-frying it for about 2 minutes. Then I add the cold, leftover rice and mix everything up in the pan.
For color and some spice, I add a tablespoon of gochujang (red pepper paste) and mix that in very well until the rice turns a nice red color. I also added a handful of soy bean sprouts (called kong namul in Korean) while I toss the rice around in the pan.
When the sprouts have wilted, scoop your bokkumbap rice into a bowl and enjoy while it is hot. You can add a fried sunnyside up egg on top of the rice and have it as a meal.
I opted to have my bokkumbap rice with some gently poached fish and some cukes on the side to add some crunch to my lunch. Hey, that rhymes. :)
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