Photo: 집밥쿡, CC BY 4.0, Wikimedia Commons

Bokkeum-bap

Name: Bokkeum-bap
Cuisine: South Korea
Ingredients: 80 g rice (80g); 10 g green peas (10g); 100 g chicken (100g); 10 g jujube (10g); 20 g fresh ginseng (susam) (20g); 20 g onion (20g); 10 g carrot (10g); 3 g Seasoning: turmeric powder (3g); 15 g cooking rice wine (maetsul) (15g)

볶음밥

Korean fried rice

RiceCourse

515kcal · per serving

Not spicySpice

No porkGluten-free

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About this dish

Bokkeum-bap (Korean: 볶음밥) or fried rice is a Korean dish made by stir-frying bap (cooked rice) with other ingredients in oil. The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dish, as in kimchi-bokkeum-bap (kimchi fried rice).

Description: Wikipedia — Bokkeum-bap, CC BY-SA 4.0

Recipe

Seaweed Fried Rice (Miyeok Bokkeumbap)

Not spicyNo porkGluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

rice쌀(80g)
80 g
green peas완두콩(10g)
10 g
chicken닭고기(100g)
100 g
jujube대추(10g)
10 g
fresh ginseng (susam)수삼(20g)
20 g
onion양파(20g)
20 g
carrot당근(10g)
10 g
Seasoning: turmeric powder양념 강황가루(3g)
3 g
cooking rice wine (maetsul)맛술(15g)
15 g

Nutrition per serving

515kcal

25.5gCarbs

5.85gProtein

5.43gFat

488.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add the rice and dried kelp, pour in water equal to the rice, and cook the rice until fluffy.
Coarsely chop the onion, thinly slice the thin green onion and chili pepper, and cut the squid and webfoot octopus into bite-size pieces.
Add perilla oil to a heated pan and stir-fry the minced garlic to release its aroma.
Add the seaweed and stir-fry, then add the prepared squid, webfoot octopus, shrimp and onion and stir-fry.
Add the rice and salt and stir-fry, then add the ground perilla seeds and stir-fry.
Add the sliced thin green onion, cheongyang chili pepper and red chili pepper and stir-fry a little longer to finish.

💡 TipA salty taste comes from the seaweed and seafood so less salt is used, and ground perilla seeds add a nutty flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.