Monday, 28 April 2014

泡菜炒饭 ~ Kimchi Fried Rice / Kimchi-bokkeumbap ( 김치볶음밥 )


 



食谱取自 Cass

泡菜炒饭

材料:
泡菜1碗(切碎)
冷白饭 2
鸡蛋1
鸡肉 100g(切小块)
洋葱 1粒(切碎)
青葱 少许(切粒)
烤香芝麻适量
紫菜 烤香,切丝)

 
调味料:
鱼露,白砂糖,胡椒粉,泡菜汁,韩式椒酱适量。

 
做法
1.  鸡肉用少许鱼露和胡椒粉腌制30分钟。把鸡蛋煎熟,切小块。

2. 热锅下油,炒香洋葱碎,加入鸡肉块炒熟,然后才把白饭加入翻炒,再加入泡菜,鸡蛋和调味料大火炒均匀,起锅前,撒入青葱,紫菜碎和芝麻即可。
           

 

Recipe source :  Cass


Kimchi Fried Rice

Ingredients:
1 cup  chopped kimchi
2 bowls steamed rice
1 egg
100g chicken meat ( cut into small chunk )
1 onion ( chopped )
some chopped spring onion
some roasted sesame seeds
1 dried seaweed sheet ( roasted and shredded )

 
Seasoning :
fish sauce  , sugar , pepper , kimchi juice and Korean chilli paste ( gochujang )

 
Method :
1. Marinate chicken meat with some fish sauce and pepper for about 30 minutes . In a frying pan , heat a thin layer of oil for frying and crack the eggs into it . Fry for 2 ~ 3 minutes and cut into small strips .

 2. Heat up a pan with some cooking oil , sauté onion then add in chicken meat  . Stir-fry until meat is cooked .Then add in steamed white rice , kimchi  , egg and seasoning . Stir all ingredients for a few minutes . Sprinkle with chopped green onion, roasted seaweed, and sesame seeds. Serve right away.
 
I am submitting this post to Asian Food Fest : Korea ~ April 2014, hosted by Sharon of Feats of Feasts .

                              
 

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