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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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£3.25

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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

25 mins

40 mins

2/5

Serves

Serves 4

Effort

Medium Effort

Main Ingredient

Mince

Dietary

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Tangy

Origin

Country

Korea

  • 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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