Cream Kimchi Fried Rice: Viral Kimchi Bokkeumbap
1067kcal
Ingredients
- 120 g well fermented kimchi
- 1 large bowl cold cooked rice
- 100 g ham(spam or bacon or sausage)
- 2 tbsp cooking oil
- 0.7 tbsp sugar
- 1 tbsp oyster sauce
- 0.5 tsp dasida
- 0.3 tbsp gochugaru (Korean chili Flakes)
- 100 g heavy cream
- 2 tbsp shredded mozzarella cheese
- 1 slice cheddar cheese
- 1 pinch dried parsley
Equipment
Method
- Prep: Chop the kimchi. Using scissors is much easier and faster.
- Chop ham (Spam/bacon/sausage) into small, bite-sized pieces.
- Sauté Meat: Heat the cooking oil in a pan over medium heat.Add the meat and sauté until nicely browned and crispy.
- Add Kimchi: Once the meat is golden, add the chopped kimchi.Reduce the heat to low and continue to sauté until the kimchi is tender and slightly caramelized.
- Season: When the kimchi is well cooked, add the Oyster Sauce, Sugar, Dasida, and Gochugaru.
- Mix well and stir-fry for about 30 seconds to incorporate the seasonings fully.
- Mix Rice: Add one large serving of cooked rice. Mix everything thoroughly, ensuring the rice is fully coated with the seasoned kimchi mixture.
- Add Cream & Cheese: Make a well (a hole) in the center of the rice mixture.
- Pour the heavy cream into the well. Add the shredded mozzarella and the slice of cheddar cheese on top of the cream.
- Melt & Finish: Cover the pan with a lid and simmer over low heat until the cheese is completely melted (about 1 minute). Sprinkle with dried parsley to garnish.
- Serve: Serve immediately. The dish is meant to be eaten by dipping the seasoned kimchi fried rice into the creamy, cheesy sauce beneath.
Nutrition
Calories1067kcalCarbohydrates20gProtein37gFat95gSaturated Fat38gPolyunsaturated Fat12gMonounsaturated Fat38gTrans Fat0.1gCholesterol216mgSodium2654mgPotassium684mgFiber3gSugar13gVitamin A2696IUVitamin C2mgCalcium410mgIron5mg
