Kimchi-bokkeumbap

Kimchi-bokkeumbap is a hearty Korean fried rice dish that combines the tangy flavors of fermented kimchi with the satisfying texture of rice and the protein punch of eggs and tofu. It's a delicious and nutritious breakfast option that fuels your day with vibrant flavors and essential nutrients.

Ingredients

• Cooked white rice - 300 grams
• Kimchi - 100 grams, chopped
• Firm tofu - 150 grams, diced
• Eggs - 2 large
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the diced tofu and cook for 5-7 minutes until golden brown, stirring occasionally.
4. Stir in the chopped kimchi and sauté for an additional 3-4 minutes.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula, and mix thoroughly with the tofu and kimchi.
6. Pour in the soy sauce and sesame oil, mixing well to combine all ingredients.
7. Push the rice mixture to one side of the skillet and crack the eggs into the empty space.
8. Scramble the eggs until fully cooked, then mix them into the rice mixture.
9. Add the chopped green onions, and season with salt and black pepper to taste.
10. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 520
• Protein: 26 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• High in protein from tofu and eggs, supporting muscle health.
• Contains probiotics from kimchi, promoting gut health.

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