| ID | eca9d0a3-1a24-4d20-a577-c5575312731b |
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김치볶음밥 (Kimchi fried rice)
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김치볶음밥, (IPA: [kimt͜ɕibo.k͈ɯmbap]; romanised: kimchipokkeumbap) or kimchi fried rice is a very quick and easy Korean dish.
This recipe is per the second grammar textbook in the Talk To Me in Korean series, and produces two very generous servings.
Etymology
- 김치
kimchi
- 볶음
verbal noun of 볶다 ("to panfry")
- 밥
rice
Ingredients
프라이팬(fry pan)
쌀밥(cooked rice) 2컵(cup) or 475 mL
김치(kimchi) 1컵 or 240 mL
양파(onion) ½개
마늘(garlic) 1쪽(clove)
고추장(gochujang) 1–2 tsp. or 5–10 mL
간장(soy sauce) 3 tsp. or 15 mL
설탕(sugar) 2 tsp. or 10 mL
김치 juice from the jar 2 tbsp. or 30 mL
달걀(egg) 2개
참기름(sesame oil) 1 tsp. or 5 mL
기름(oil) 2 tbsp. or 30 mL
깨소금(sesame seeds) for garnish
파(green onion) 1대 for garnish
Instructions
Chop 파, mince 마늘 1쪽, roughly chop 김치 1컵, and cut 양파. Set aside
Heat 기름 1 tbsp. in the 프라이팬 over medium heat.
Once the 기름 is heated, fry 달걀 2개. Traditionally, the 달걀 is served sunny-side up.
Heat the remaining 기름 3자은술 in the 프라이팬.
When the 기름 is heated, add 마늘 and 양파. Sauté until you can smell them (for about 1분).
Add chopped 김치. Fry for about 2–3분.
Add 밥 and stir well to combine.
Turn down the heat (medium-low) and add 감치 juice, 간장, 설탕, and 고추장.
Stir/fold to make sure it mixes well with the 밥.
Turn off the heat and add 참기름 1자은술. Mix well.
Put the finished 김치 볶음밥 in a 사발(bowl) and put a 계란 프라이(fried egg) on top. Garnish with 깨소금 and chopped 파!
Tips
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([:b ("faye")]
": very classic dish = w = it is easy and yummy confort food\n"
[:b ("faye")]
": try it with cheese!\n"
[:b ("faye")]
": and spam!\n"
[:b ("faye")]
": and egg!\n"
[:b ("faye")]
": that is what my ma used to put in.\n")}
Really, let yourself go wild with all of the ingredients — especially the gochujang, soy sauce, kimchi juice, and sesame oil. Keep adding it until the rice is a orange-red colour, and a comforting spicy, 고소한고소한 is the Korean word describing the "nutty" taste of e.g. sesame oil. taste is achieved.
References
[cite:@talktomeinkoreanTalkMeKorean2015]