Soaking up the sun: Kimchi fried rice bento + recipe

Kimchi fried rice bento dosirak

Kimchi fried rice with broccoli, tomato, and mandu (Korean potstickers)

Hello everyone! I hope you are having a fantastic summer. Over here at Wokking It kitchen, we have been gripped by fear of missing out on sunshine, which explains the lack of update. 😛

Last week, I dragged the bf to New Malden, London’s very own ‘Koreatown’ and home to 20,000 Koreans. I stocked up on Korean food supplies, which facilitated the creation of this bento (or should I say ‘dosirak’?).

This bento contained kimchi fried rice, or kimchi bokkeumbap as it is known in Korean. Kimchi is spicy fermented vegetable (usually napa cabbage) condiment eaten widely in Korea and is fast gaining popularity in the rest of the world, partially due to its abundance of friendly bacteria. Kimchi fried rice is an extremely easy and versatile dish to make and is great for clearing out your fridge. It is also vegetarian (provided the kimchi is vegetarian – watch out for fish/anchovy sauce and MSG in your store bought kimchi). The fried rice is a great way to introduce someone to kimchi, who might be put off by the pungent smell of kimchi.

Yield: One

Ingredients:
1 tsp of butter or butter alternative
1 cup of leftover rice from the night before (I used short grain brown rice)
1 cup of chopped vegetables (you may use anything you like as long as they are dry. I used yellow peppers, carrots, courgette / zucchini, and mushrooms)
1 clove of garlic, minced
3 heaped tbsp of kimchi (chopped) and a tbsp of kimchi juice that you can find concentrated at the bottom of the jar
1 tbsp of gochujang (Korean hot pepper paste) – reduce or omit if too hot
1 tbsp of soy sauce
1 tsp of sesame oil
1/2 tsp of rice vinegar
1 egg
Several pinches of chopped spring onions / scallions

Directions:
1. In a heated non stick pan, gently melt the butter (or butter alternative) on medium heat.
2. Add minced garlic and chopped kimchi and its juice and saute until fragrant. This should take about a minute.
3. Add chopped vegetables and saute until almost cooked.
4. Add rice to the pan. Using the spatula, stir to combine, breaking up clumps of rice as you go along.
5. Add the gochujang, rice vinegar, soy sauce and spring onions. Taste and adjust seasoning. Once you are happy, plate the rice.
6. In a clean pan, fry an egg sunny side up, leaving the yolk runny but the white cooked through.
7. Serve the egg on top of the rice.

To eat, break the egg yolk and allow the heat from the rice to gently cook the yolk.

Enjoy the rest of your week!

Winnie xxx

Advertisements

5 thoughts on “Soaking up the sun: Kimchi fried rice bento + recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s