(knife tapping)
(upbeat music)
- Hi, everybody.
Today, I'm going to make a really fast
and simple, easy, delicious recipe.
It's kare-bokkeumbap.
It's Korean-style, stir-fried curry rice.
I said Korean style! Why?
We have to use this package.
This package is sold at any Korean grocery store.
It's a mixture of so many powders,
including turmeric, inside.
In Korea, when we make a curry rice
or curry stir-fried rice, we always use this package.
I used to make it with this for my children's lunchboxes.
They loved it.
I made it in the morning time.
When they ate it, it's already cooled down,
but it's still delicious.
It's for two servings,
so I'm using eight ounces chicken breast.
Chicken breast.
This amount is around eight ounces.
And I'm going to cut this into cubes.
Put this in my bowl.
Garlic.
(knife tapping)
One or two.
(knife tapping)
Garlic.
Half lemon.
About two tablespoons.
And then a quarter teaspoon salt.
And a pinch of ground black pepper.
And mix this.
Next ingredients, so easy.
I like to give it a little bit of color,
so I will also use some colorful vegetable and kimchi.
For this recipe, I always wash kimchi,
because the color of kimchi is a very red,
and I don't want to make this curry rice too reddish.
(water running)
Squeeze out water.
Okay.
So, I'll just cut it up.
I need around one cup.
(knife tapping)
Press down.
This is around one cup.
I'm going to use this amount.
It's around six ounces.
To make it colorful,
I'm going to use this green bell pepper and some carrot.
And this is for two servings,
so I'm not going to use a lot, just a little bit.
Around...
This one is around a quarter cup.
(knife tapping)
Chop up into small pieces.
And green bell pepper.
(knife tapping)
And some onion.
(knife tapping)
Korean curry, spicy version, medium version,
and kind of a mild version.
I chose medium.
My rice is here. I already made rice.
Look at that. Like this.
Oh, smells like curry!
I will use four tablespoons.
Now, let's add some oil.
One, two, three.
Onion.
(oil sizzling)
So I'm stir frying for around one or two minutes
until it turns just a little crispy.
And then add chicken.
(oil sizzling)
So chicken is now...
See? All this is white.
And I cooked it for around three minutes,
and let's add kimchi, carrot, and pepper.
(oil sizzling)
So you keep stirring until this chicken is fully cooked.
(oil sizzling)
Now, I'm going to add rice.
I made rice just before.
It's still warm.
But you can also use cold rice.
One full cup.
This is one bowl, one bowl of rice.
So two.
Full of rice. Mm-hmm.
Let's go back to here.
Then I'm going to add curry.
Look at that.
Very nice, beautiful yellow.
Done.
I'm going to quickly cook two eggs.
(pan sizzling)
(upbeat music)
Egg.
So which one should I eat?
This is lunch box,
so I'm going to save this for later.
And I will eat this one.
So this egg yolk, I love this egg yolk.
Mmm. Mmm.
The kimchi's crispy and the rice
and the strong curry flavor and a little spicy.
The chicken is juicy and tangy because I added lemon.
This is a one-bowl meal.
It has all kinds of nutrients.
How about pack it up, go to the park,
and take a walk and eat?
So today, we made kare-bokkeumbap,
Korean-style stir-fried curry rice.
Very easy and simple.
Enjoy my recipe.
See you next time. Bye.
(upbeat music)