Korean Fried Rice

Name: Korean Fried Rice (Bokkum Bap)
Yield: Serves 4
Cuisine: Korean
Ingredients: 3 tablespoons canola, safflower or other neutral oil; 3 tablespoons canola, safflower or other neutral oil; 1 potato, peeled and cut into ¼-in (6-mm) dice; 3 tablespoons canola, safflower or other neutral oil; 2 dried shiitake mushrooms, reconstituted and cut into ¼-in (6-mm) pieces; 1 carrot, peeled and cut into ¼-in (6-mm) dice; 1 medium zucchini’ cut into ¼-in (6-mm) dice; 1 small onion, chopped into ¼-in (6-mm) pieces; 2 green onion (scallions), cut into ½-in (1.25-cm) pieces; 2 green onion (scallions), cut into ½-in (1.25-cm) pieces; Fine-grain sea salt or kosher salt and fresh ground black pepper to taste; 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; 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

Bokkum Bap

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

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.

Ingredients

Asia
Korea
Main course
Vegetarian

Ingredients

Method