Korean Kimchi Bokumbop Recipe Video
Summary
Ingredients
| Cooked rice | 1 Cup (16 tbs) (Leftover) | |
| Salt | To Taste (Null) | |
| Garlic | 1⁄2 Teaspoon (Null) | |
| Oil | 2 Tablespoon (Null) | |
| Chopped onion | 1 Cup (16 tbs) (Null) | |
| Mushroom | 1 Cup (16 tbs) (Null) | |
| Kimchi | 1⁄2 Cup (8 tbs) (Null) | |
| Soy sauce | 2 Tablespoon (Null) | |
| Sesame oil | 1 Tablespoon (Null) | |
| Egg | 1 (Null) | |
| Green onion | 1 Cup (16 tbs) (Null) |
Nutrition Facts
Serving size
Calories 421 Calories from Fat 225
% Daily Value*
Total Fat 25 g39.2%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 1266.7 mg52.8%
Total Carbohydrates 39 g13.1%
Dietary Fiber 4.3 g17.1%
Sugars 5.4 g
Protein 10 g20%
Vitamin A 42.4% Vitamin C 41.7%
Calcium 7.8% Iron 17.6%
*Based on a 2000 Calorie diet
Directions
2) Stir in the rice, soy sauce, sesame oil and keep mixing.
3) Add the egg and green onion, then keep stirring until the egg is cooked.
Editors Review
Delicious fiery Kimchi recipe, a Korean favorite is so easy to make at home. Join James and see him prepare the Kimchi Bokumbop, with some left over sticky rice in a few minutes. He adds kimchi, onion, mushrooms and egg. The rice is very lightly spiced and flavoured with just a little soy sauce. It is such a quick dish you can have it anytime of the day. If you have leftover rice and you are not sure what you want to eat, try making this. You will be pleasantly surprised!Chef
