Anzeige
Bokkeumbap Jjigae (볶음밥 찌개) – Stew with Fried Rice
More recipes: Korean Recipes · Asian Soups · All Asian Recipes
Bokkeumbap Jjigae (볶음밥 찌개) – Stew with Fried Rice
Laura Chen
4
20 Minuten
30 Minuten
500
Korean
Main course
Bokkeumbap jjigae combines a spicy kimchi stew with pork belly and crispy fried rice. At the end, you let egg and tofu set in the simmering stew and pour everything over the rice. The dish tastes spicy, tangy, and hearty, and it fills you up on cold days.
Ingredients
- 320 g cooked rice
- 200 g pork belly, cut into cubes
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 1 carrot, cut into thin slices
- 100 g kimchi, roughly chopped
- 2 scallions, cut into rings
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1 l chicken broth
- 100 g tofu, cubed
- 2 eggs
- Salt and pepper to taste
Instructions
- Heat a little oil in a large pot and fry the pork belly until lightly browned.
- Add the onions and garlic and keep frying until soft.
- Add the carrots, kimchi, and scallions and fry for about 5 minutes.
- Stir in the gochujang, soy sauce, and sesame oil and mix well.
- Pour in the chicken broth and bring everything to a boil.
- Simmer the stew over medium heat for 20 minutes.
- Meanwhile, fry the rice in a separate pan with a little oil until crispy.
- Beat the eggs, pour them into the simmering stew along with the tofu, and cook for 3 minutes, until the egg has set completely.
- Divide the fried rice among bowls and pour the hot stew over it.
- Serve the stew hot.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Korean Recipes · Asian Soups · All Asian Recipes