Kimchi fried rice (Kimchi bokkeum-bap) from Our Korean Kitchen (page 31) by Jordan Bourke and Rejina Pyo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Classic cabbage kimchi (Sogogi yook-su)."

  • Indio32 on August 28, 2018

    This turned out to be my supper tonight .... quick, easy and really good! Will definitely make this recipe version again,

  • Frenchfoodie on July 21, 2018

    This is a 5 star dish for 2 star effort, quick and easy but with impressive depth of flavour.

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