This is a variation on a classic Korean dish called kimchi bokkeumbap, which literally means "Kimchi mixed rice". The traditional recipe uses either ground beef, shrimp or ham, but this version uses turkey instead. I developed this recipe as a way to use leftover Thanksgiving turkey but it doesn't have to be November to enjoy this recipe. I did a video demo of this recipe at http://www.youtube.com.... —Tamar
- Serves 4-6
green/spring onions, diced
garlic cloves, minced
salt, pepper to taste
gochujang (Korean pepper paste) to taste
sesame seed oil
toasted sesame seeds
- Heat up your wok and put 1 tbsp grape seed oil into it.
- Add garlic, onion, green onion and kimchi. Saute for a few minutes, just until they start to soften but still have some crunch.
- Add the rice to the mix and stir throughly.
- One the rice is heated up, push the rice on the sides of the wok, making a well. Pour the scrambled egg into the well and slowly scramble until cooked. Stir into the rice.
- Add salt, pepper to taste.
- Add sesame seed oil and mix completely.
- After the kimchi fried rice is plated in your favorite bowl, garnish with sesame seeds.