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Korean Kimchi Bokkeumbap with Chicken | Spicy Street Food Fried Rice
(0)
30 min
Quick
Gurkerl Küche
Kimchi Bokkeumbap ist der absolute Liebling der koreanischen Streetfood-Szene: Fein gewürztes Hendl und aromatisches Kimchi treffen auf gebratenen Reis, verfeinert mit Gochujang, Sesamöl und einem knusprig gebratenen Spiegelei. Schnell zubereitet und vollgepackt mit herzhaftem Umami-Geschmack!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the packet instructions and ideally let it cool completely (cold leftover rice from the day before works best for crispy fried rice). Roughly chop the kimchi, reserving about 2 tablespoons of the aromatic kimchi juice for the sauce.
Pat the chicken breast dry and cut into small, bite-sized cubes. Wash the spring onions and slice into thin rings, keeping the white and green parts separate. Peel and finely chop the garlic. Cut the nori sheet into thin strips using kitchen scissors.
In a small bowl, stir the gochujang chili paste with the soy sauce and reserved kimchi juice until smooth.
Chef's tip
For the perfect kimchi bokkeumbap, leftover rice from the day before is recommended: due to moisture loss, the rice turns especially granular in the wok and absorbs the sauce flavours optimally.
If you want to keep the fried rice warm while the eggs sizzle in the pan, simply place the pan in the oven briefly at 80 °C top/bottom heat.
45 min
Quick
