Bokkeumbap: Easy Korean Food, Fried Rice Recipe
Why is Korean Fried Rice Healthier?
You are probably familiar with Chinese fried rice, a main staple in numerous Chinese and Japanese restaurants. But did you know Korea has its own version of fried rice? Called Bokkeumbap, Korean fried rice offers a healthier way to eat fried rice; cholesterol, saturated fat, and fatty oils need not apply.
Korean fried rice is a staple in most households because it is easy to make, involves basic ingredients you can find in your pantry, and does not involve complicated cooking methods. Simply stir fry the ingredients, add the rice, and place a cooked egg on top for garnish.
Let’s find out why Korean fried rice is healthier and how to make it.
Korean Fried Rice: Nutrition
Korean fried rice uses staple ingredients such as daikon radish, green onions, potatoes, and carrots to add flavor. Kimchi juice, and sometimes gochujang (hot pepper paste) is used for additional flavoring.
Some sort of meat, usually pork or beef, is diced and cut into small, bite sized chunks. Other types of meat include shrimp, octopus legs, chicken, or another favorite in Korea, spam. White rice is used to fill out the dish.
Nutrition
Most of the ingredients in Korean fried rice is diet friendly and packed with nutrition. All of the vegetables used are low in calories, have no fat, and pair well with any diet. The vegetables also contain helpful nutrients, such as vitamin C. Kimchi also contains capsaicin, a potent chemical that slows down fat absorption and lowers hunger. According to a study cited in the book The Alkaloids by Arnold Brossi, rats fed capsaicin absorbed fat slower, improving their diet.
Calories
Korean fried rice is not the lowest calorie dish found in Korean cuisine; however, compared to Chinese fried rice, the calorie and fat content is lower. Chinese fried rice focuses on oils, sauces, and fatty meats for flavoring, but Korean fried rice puts an emphasis on vegetables and vegetable-derived juices. Expect to consume around 338 calories per serving in Korean fried rice. This is significantly lower than Chinese fried rice, which contains over 500 calories per serving.
How to Make Korean Fried Rice
Making Korean fried rice is effortless, and only involves minutes of preparation time, followed up by a quick fry in the wok.
Ingredients
Any non-starchy vegetables, cubed and diced (2 cups total)
White, short grain rice (2 cups)
Kimchi, drained and cut into bite sized chunks
Kimchi juice to taste
Pork or beef, cut into small chunks (1 cup)
Canola oil
Soy sauce
Preparation
Heat up the wok to medium high and coat it thinly with oil. Next, add in the kimchi, vegetables, and meat of your choice. Stir occasionally until the vegetables are browned and meat is cooked thoroughly. Drizzle one to two tablespoons of soy sauce to add additional flavor.
Add in the rice. Mix it evenly with the vegetables, turning the vegetables over the rice. Add in the kimchi juice to soften the rice. Cook it for ten more minutes. Let it sit for ten minutes before serving. Serve one cup of Korean fried rice if you are on a diet; two cups for a filling meal. Pair it with eggs or sliced kim (dried seaweed) to garnish.
If you want to save additional calories, make it vegan. Skip the meat and load up on vegetables. Include more kimchi to add a spicy kick. The kimchi will speed up your metabolism and lessen the calories you consume in your diet.
This post is part of the series: Dietary Benefits of Korean Food
Korean food is filling, nutritious, and probably Korea’s best kept secret. Let’s explore the hidden benefits of Korean food – both for your health and your waistline.