Try this Kimchi Bokkeumbap 김치볶음밥 KIMCHI FRIED RICE recipe, or contribute your own.
Suggest a better descriptionSource: Koreatown by Deuki Hong
1 In a large skillet, wok or cast-iron pan over high heat, cook the bacon, stirring, until fat is fully rendered and the bacon is barely starting to crisp. Pour out all but 2 tablespoons fat.
2 Add onion, garlic and ginger and sauté for 1 minute, or until very aromatic. Add chopped kimchi and rice and sauté, stirring frequently, for 4 to 5 minutes, or until very hot. Drop the heat to medium-low and flatten the rice with your spatula. Continue to cook until the bottom layer is crispy, about 2 minutes; think Spanish paella here. The longer you leave it, the more crispy the bottom will become, but be careful not to burn the garlic.
3 While the rice continues to crisp, in a small bowl mix together the gochujang and softened butter.
4 Serve from the pan or wok, topped with fried eggs, sliced scallions and gochujang butter.
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Serving Size: 1 (355g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 917 | ||
Calories from Fat: 568 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.1g | 84 % | |
Saturated Fat 24.4g | 122 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 107.6mg | 33 % | |
Sodium 1026.8mg | 35 % | |
Potassium 316.3mg | 8 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 65.1g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 917
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