Korean Fried Rice (Bokkum Bap)

Name: Korean Fried Rice (Bokkum Bap)
Cook time: 15 min
Ingredients: 3 tablespoons canola, safflower or other neutral oil; 1 potato, peeled and cut into 1/4-in (6-mm) dice; 1 potato, peeled and cut into 1/4-in (6-mm) dice; 2 dried shiitake mushrooms, reconstituted and cut into 1/4-in (6-mm) pieces; 1 small onion, chopped into 1/4-in (6-mm) pieces; 1 medium zucchini, cut into 1/4-in (6-mm) dice; 2 green onion (scallions), cut into 1/2-in (1.25-cm) pieces; Fine-grain sea salt or kosher salt and fresh ground black pepper to taste; 3 cups (500 g) cooked white or brown rice; 4 tablespoons Soy Scallion Dipping Sauce for drizzling over the stir-fried rice

Contributors

Cookbook

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

Published by Tuttle Publishing

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Korean Fried Rice Bokkum Bap

This image courtesy of Heath Robbins

Editor's Note: We've all had those nights where we need to get dinner on the table in a hurry! With this recipe for Korean Fried Rice (Bokkum Bap), you can add some serious flavor to your regular rotation of meals. This recipe is easy to make, too, and can be prepared in just a bit of time.

Jewel-like studs of seasoned vegetables are folded into stir-fried crispy rice. We used day-old rice leftover from another meal, which gave it a change to cool down and dry out a bit. Perfect conditions for making fried rice! That is why it is a good idea to make extra rice, so there will always be enough for dishes that use up all the little bits of vegetables and meat you have on hand. Either white or brown rice can be used, though white rice will be more delicious than brown.

Serves4

Cooking Time15 min

Cooking MethodFrying

CostInexpensive

Easy

Total TimeUnder 15 minutes

Recipe CourseMain Course

EquipmentWok

MealDinner, Lunch

Type of DishVegetable

Ingredients

3 tablespoons canola, safflower or other neutral oil
1 potato, peeled and cut into 1/4-in (6-mm) dice
1 potato, peeled and cut into 1/4-in (6-mm) dice
2 dried shiitake mushrooms, reconstituted and cut into 1/4-in (6-mm) pieces
1 small onion, chopped into 1/4-in (6-mm) pieces
1 medium zucchini, cut into 1/4-in (6-mm) dice
2 green onion (scallions), cut into 1/2-in (1.25-cm) pieces
Fine-grain sea salt or kosher salt and fresh ground black pepper to taste
3 cups (500 g) cooked white or brown rice
4 tablespoons Soy Scallion Dipping Sauce for drizzling over the stir-fried rice

Instructions

Place a large, heavy bottomed skillet or wok over medium heat. When hot add 1 tablespoon of the oil.
Add the potatoes and carrots and stir-fry for 2 minutes.
Add the mushrooms, onions zucchini and green onions. Sprinkle the vegetables with a little salt and pepper. Stir-fry the vegetables for about 3 minutes. Transfer to a large bowl.
Add the remaining 2 tablespoons of oil to the skillet or wok and place over medium heat. After 1 minute add the rice and season with a little salt and pepper. Stir the rice to coat the grains and continue to stir-fry for about 4 minutes.
Add the vegetables to the rice and toss to combine. Cook for an additional 2 minutes.
Transfer to individual serving bowls. Serve with the Soy Scallion Dipping Sauce.