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Korean Fried Rice
Fried rice in Korean is called “bokkeumbap” and is a very popular Korean-Chinese fusion dish throughout the country. It’s often served in a little mound topped with a fried egg, and with a side of kimchi or pickles. Fried rice is always best made with leftover cooked rice or precooked rice, since freshly made rice is too wet to fry and will go mushy!
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25 mins
40 mins
2/5
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Fried rice in Korean is called “bokkeumbap” and is a very popular Korean-Chinese fusion dish throughout the country. It’s often served in a little mound topped with a fried egg, and with a side of kimchi or pickles. Fried rice is always best made with leftover cooked rice or precooked rice, since freshly made rice is too wet to fry and will go mushy!
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Recipe
Dietary
Taste Profile
Origin
- Beef Spices: black pepper, garlic, chives, white pepper, chilli
- Korean Slaw Spices: coriander, garlic, onion, Korean chilli
- Sesame Seeds: white SESAME
May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
- 250g beef mince
- 1 carrot
- 1 bunch of spring onions
- 400g cabbage (any type)
- 200g radishes
- 4 cloves of garlic
- 4 eggs (any size) (optional)
- 4 tbsp soy sauce (any type)
- 4 tbsp tomato ketchup
- 1 tbsp sugar
- 4 tbsp vinegar (white wine or cider vinegar is best)
- 2 tbsp sesame oil or use sunflower or vegetable oil
- 500g cooked rice
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Product Rating (1):
Super easy and surprisingly delicious. We piled on extra eggs in sheer greediness.
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We don't blame you - extra fried eggs is always a good thing! Great to hear how much you enjoyed it!