Bokkeumbap?>4.1/5 (Based on ">6330 reviews)
Bokkeumbap is hugely popular Korean style fried rice dish that makes great use of leftovers and provides a super quick and satisfying meal. We've sourced the 2 special Korean elements that transform this jumble of ingredients into a big bowl of savoury and spicy goodness: Doenjang - a Korean soybean paste and Gochujang, a red chilli pepper paste!
Cook our delicious Bokkeumbap in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bokkeumbap. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Gochujang pot, a Doenjang pot and a Garlic Paste pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bokkeumbap in just 20 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Garlic Paste
Your shopping list for 2 servings:
- half a white cabbage finely
- 3 spring onions
- 2 eggs
- 120g uncooked long-grain rice or 300g cooked rice
- any fresh vegetables (optional)
- any (optional)
Our 20 minute recipe
Cook the rice
If making fresh rice, boil a large pan of water then add the rice. Cook over a medium heat for 8-10 mins until it's almost done (it should still have some bite as it'll continue cooking later on), then drain it and keep aside.
Fry the cabbage first
Heat some oil in a frying pan over high heat and stir-fry the cabbage (and any other fresh veg) with the GARLIC PASTE for 3 mins. Then remove and keep aside.
Add a little more oil to the pan and fry the cooked rice over medium heat for 5 mins, stirring occasionally. (Don’t move the rice around the pan too much so that it can start to crackle and colour a little bit.)
Add the Korean flavours
Stir the GOCHUJANG, the DOENJANG and the spring onions into the rice.
Return the cabbage to the pan and add any cooked leftovers you're using.
Fry the eggs
Fry 2 eggs in a separate pan, keeping the yolks soft.
Serve the rice with a fried egg on top, breaking the yolk into the rice to eat.
BASED ON 1385 reviews