I actually have a pretty cool story to go with this recipe. Several years ago, I hosted a foreign exchange student from South Korea, Yee-Young, who went by the American name “Betty.” She loved American food, but she taught us some pretty awesome Korean recipes, as well.
This is one that we still make, time and time again because it is just so good. It is hearty, packed with flavor, and turns out it’s pretty healthy, too! We like to make it with regular breakfast sausage the best, though I’ve seen other meat combinations, including chicken, beef, or even Spam. Sausage just seems to be the best flavor for me, and that happens to be an easy swap to make it a skinnier version – Turkey (breakfast) sausage!
I hope you enjoy this as much as I do, and Betty, if you happen to see this, come back and visit soon! We’ve still got a room open for you.
Kimchi Bokkeum Bap (Korean Stir-Fried Rice)
Ingredients
- 1 cup uncooked jasmine rice
- 1 lb turkey breakfast sausage
- 3 Tbsp gochujang
- 1 cup carrots (sliced)
- 2 cups broccoli florets
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 2 large eggs
- 1 cup kimchi
- 1 cup fresh baby spinach ((Optional) or you can sub with seaweed if you like that kind of thing)
- nonstick cooking spray
Instructions
- RICE: Cook your rice according to the package instructions. I like to cook mine in the instant pot for 10 minutes on the rice setting, using 1 cup of uncooked Jasmine Rice and 2 cups of water.1 cup uncooked jasmine rice
- PREP THE VEGGIES: Start by dicing up your vegetables, including your 1 cup carrots, 1 medium onion, and 1 bell pepper. Trim your 2 cups broccoli and cut into pieces in sizes you prefer in a stir fry – there's no wrong way.1 cup carrots, 1 medium onion, 1 bell pepper, 2 cups broccoli florets
- MEAT: While the rice is cooking, add your 1 lb turkey breakfast sausage to a large skillet of medium to medium-high heat and brown until just fully cooked. Drain off any fat1 lb turkey breakfast sausage
- Once meat is just fully cooked and drained, stir in the kimchi and let that saute for 2-3 minutes. Add in the chopped carrots. Let those cook for a minute or two before adding in broccoli. Let that mixture saute for another minute or two. Use nonstick cooking spray as needed to prevent vegetables from sticking to the pan.1 cup carrots, 2 cups broccoli florets, 1 cup kimchi, nonstick cooking spray
- Push the full mixture to the side or create a well in the center. Crack your two eggs and scramble those in the pan. Once scrambled, stir in with the rest of the mixture and add in the diced onions and bell peppers. Use nonstick cooking spray as needed.1 medium onion, 1 bell pepper, 2 large eggs, nonstick cooking spray
- The rice should be done by this point, so add in the full amount of cooked Jasmine rice. Stir into the full mixture. Add in 3 Tbsp of gochujang. (If you don't handle spice too well, stop at 2 Tbsp. That stuff gets a spicy!)1 cup uncooked jasmine rice, 3 Tbsp gochujang
- For the final step, once everything is mixed together well, stir in the 1 cup fresh baby spinach and let that cook down for just a minute or two before removing from heat and serving. Garnish with green onions and/or fresh cilantro.1 cup fresh baby spinach
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