How to make wok fried tenderstem broccoli kimchi bokumbap

Wok-fried tenderstem broccoli kimchi bokumbap

This recipe is a fusion of Chinese language and Korean flavours to create a brunch dish. It’s the excellent dish to give you vitality to get you thru a protracted day.

Prep: 5 minutes
Cook dinner: 30 minutes

Serves 4

For the fried rice

1 tbsp olive oil
250g raw basmati and wild rice combine (85 per cent basmati, 15 per cent wild rice)
water
2 cloves garlic, finely chopped
1in piece contemporary root ginger, peeled and grated
200g tenderstem broccoli, washed and sliced into 1cm child floret items, separating the stalk from the floret items
100g contemporary Shimeji mushroom, root ends discarded, separated into particular person mushroom items (if you happen to can’t discover Shimeji mushroom in your native grocery store use sliced shiitake mushrooms as a substitute)
1 tbsp mirin
200g Kimchi cabbage
2 tbsp reduced-salt soy sauce, plus an additional sprint to serve
1 tsp toasted sesame oil
Pinch of floor white pepper
Four giant natural eggs

For the garnish

2 spring onions, sliced on deep angle, skinny slices
Sprint of tamari or low sodium mild soy sauce
Pinch of Japanese chilli flakes

Place the pre-mixed rice in a fine-mesh sieve and wash till the water runs clear. Place in a medium pan and add 400ml chilly water. Deliver to the boil and canopy, turning the warmth all the way down to low. Cook dinner the rice within the steam for 20-25 minutes.

Test the rice is cooked and drain any extra water within the pan. Take away and fluff the grains with a fork. Set to 1 aspect.

Warmth a small pan, add the olive oil, and crack 4 eggs. Fry the eggs sunny aspect up till the bottom is crispy and the yolk has turned a deeper yellow however nonetheless runny. Hold heat within the pan on very low warmth.

Warmth a wok over a excessive warmth and add the rapeseed oil. Add garlic and ginger and stir for a couple of seconds then add in tenderstem broccoli stalk items. Stir-fry for a couple of seconds, after which add the leafier floret items.

Add within the mirin and shimeji mushroom items. Stir-fry for 30 seconds.

Add the cooked rice adopted by the kimchi. Stir to mix. Season with tamari or low sodium mild soy sauce, toss and stir nicely to mix and season with toasted sesame oil then a pinch of floor white pepper.

Divide into 4 serving bowls and high with the fried egg on every bowl. Garnish with thinly sliced spring onions, soy sauce and dried smoky Japanese chilli flakes if desired. Eat instantly. 

Recipe from tenderstem.co.uk

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