๐ฒ Daepa gyeran bokkeumbap, Korean fried rice with leftover rice, Korean large green onion (daepa), and eggs — one pan, one bowl
Leftover cooked rice in the fridge, plus Korean large green onion (daepa) and eggs, is enough for one bowl. Daepa gyeran bokkeumbap is Korean fried rice: those three go into one pan and dinner stops there.
It is not Ketchup Kimchi Fried Rice. There is no kimchi and no ketchup in this pan. It is also not Korean Soy Sauce Egg Rice, where hot rice is mixed with soy sauce and egg on top. Here the daepa is fried in oil first so the aroma gets into the grains, then the eggs and leftover rice share the same pan.
Keep two things. Loosen the leftover rice before it hits the pan, and add the rice only after the daepa smells ready.
The daepa aroma has to come first
Daepa is not a garnish you sprinkle at the end. It has to fry in the oil first so the scent soaks into the rice.
Use the white part and the green part together. The white part gives sweetness and aroma; the green part leaves color at the end. If you start on high heat and scorch it, only bitterness remains, so stay on medium heat until the smell rises.
If you cannot find daepa, use the same 100g of scallions (jjokpa). The stalks are thinner and the aroma is different. Do not convert by the number of stalks.
Leftover rice in one clump cools the pan
200g cooked rice (about one bowl) should be broken up with your hands before it goes in. A cold clump drops the pan temperature and the grains stick to each other.
If the rice is very cold and hard, a short pass in the microwave to take the chill off is enough. Do not add water. Extra moisture makes fried rice sodden.
⏱ At a glance
- Servings: 200g cooked rice (about one bowl), daepa 100g, 2 eggs. One pan, about 1 serving
- Cook time: after the cutting, check the pan from about 6 minutes
- Extra prep: loosen the leftover rice, slice the daepa, beat the eggs
- Difficulty: easy
- Tools: 1 skillet, spatula
- Flavor: fried rice seasoned with daepa oil, egg, and Korean regular soy sauce (jin-ganjang)
๐ Ingredients
Basic ingredients
- Cooked leftover rice: 200g (about one bowl). Loosen any clumps first
- Korean large green onion (daepa): 100g. Slice the white and green parts on the bias. If you use scallions (jjokpa) instead, keep the same 100g; the stalks are thinner and the aroma is different
- Eggs: 2. Beat them ahead
Seasoning
- Cooking oil: 30ml (2 Tbsp)
- Korean regular soy sauce (jin-ganjang): 15ml (1 Tbsp). Look for it at a Korean or Asian grocery or online. Do not treat Korean soup soy sauce (guk-ganjang) as the same thing, and do not keep this volume if you switch bottles
๐ฉ๐ณ How to make daepa gyeran bokkeumbap
1. Fry the daepa for aroma
Put 30ml cooking oil in the pan and set it over medium heat. Add 100g daepa and fry until the aroma rises and the white parts turn translucent. Do not move on just because a clock ran out; check with your nose. If you used 100g jjokpa, the aroma comes sooner, so watch the pan.
2. Add the beaten eggs
Add 2 beaten eggs to the same pan. Stir so they mix lightly with the daepa. You can go to the next step before the eggs are fully set. They finish with the rice.
3. Add the leftover rice and fry
Add the loosened 200g cooked rice (about one bowl). Fry with the spatula as if you are cutting the grains apart so they do not clump. When the rice is warm and mixed with the daepa and egg, drizzle 15ml jin-ganjang around the pan to season.
4. Check that the grains are not sitting in wet spots
Start checking from about 6 minutes after the ingredients are in the pan. Look for a sheen on the rice, the smell of daepa, and eggs with no wet patches left, then turn off the heat. If the bottom starts to scorch, lower the heat.
๐ก Ajumma's Tips
Do not add water to leftover rice. Fried rice tastes right when the grains stay separate.
Put the jin-ganjang in after the rice has loosened in the pan. If you add it at the start, the soy sauce scorches while the daepa is still frying.
Thin daepa gives off aroma quickly. With thick stalks you can fry the white part a little longer and add the green part later. How long it takes depends on the thickness.
Kimchi on the side, or a few drops of toasted sesame oil
The base is daepa, egg, and rice. After you plate it, a few drops of toasted sesame oil are fine, and eating it as is is fine too. Toasted sesame oil is not a required ingredient.
To turn this into Ketchup Kimchi Fried Rice you need kimchi and ketchup on their own. Do not stir kimchi into the amounts in this article.
Finish it as one bowl
200g cooked rice (about one bowl) is enough for one meal. A small plate of kimchi is enough, and soup makes it easier if you have some.
Even without a soup side, the daepa aroma is there, so taste the rice first on its own.
If leftover rice is already in the fridge, you only need daepa and eggs. In one pan, once the daepa releases its aroma, just fry the rice and the bowl is done.
Comments
Post a Comment