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| Korean fried rice with fried tofu |
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| Screenshot from Hello, My Twenties. Look at that Korean paste!!! |
The nice thing with this recipe is you can use the vegetables that you have on hand. At the time I made this I had onions, celery and bamboo shoots. I also cooked fried tofu but did not mix it with the fried rice, instead I served it on the side together with a simple soy sauce - vinegar dipping sauce.
I highly recommend that you try this!
Serves 4 people
Preparation time: 25 - 30 minutes
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| Gochujang |
Ingredients
1 1/2 cups (300 grams) of uncooked white rice
10 tbsp of vegetable oil
500 grams firm tofu, sliced into 1/2 inch-thick rectangles
1 medium-sized white onion, sliced into small pieces
3 stalks of celery, sliced into small pieces
225 grams of bamboo shoots
3 - 5 tbsp of Korean hot pepper paste (Gochujang)
2 tbsp soysauce
salt to taste
Other vegetables you can use: mushrooms, kimchi, cabbage, carrots
10 tbsp of vegetable oil
500 grams firm tofu, sliced into 1/2 inch-thick rectangles
1 medium-sized white onion, sliced into small pieces
3 stalks of celery, sliced into small pieces
225 grams of bamboo shoots
3 - 5 tbsp of Korean hot pepper paste (Gochujang)
2 tbsp soysauce
salt to taste
Other vegetables you can use: mushrooms, kimchi, cabbage, carrots
Preparation
1. Cooking the rice:
- 200 grams of uncooked rice is usually enough for me and Guus, but for this recipe I wanted to cook extra because I suspected we will eat more than usual.
- Wash the rice twice to remove some of the starch. It's better for fried rice if the rice is not too starchy and sticky.
- Cook the rice according to your rice cooker instructions. Usually for every 1 cup of uncooked rice, you also use 1 cup of water. This can differ per rice variety. Just make sure you don't put too much water, otherwise your rice will be too wet and not fit for fried rice.
2. While cooking the rice, heat the vegetable oil in a frying pan. Once very hot, add your slice tofu and fry both sides until medium brown. Remove from heat and place on a plate with paper towels to remove excell oil. Fry the tofu in batches so that the heat does not go down too much. We want tofu that is crispy on the outside. If you like it very spicy, then you can also cover the fried tofu with Gochujang. I decided not to do this though because I'm gonna make the fried rice really spicy.
3. Once the rice is cooked, you can start frying the vegetables. Heat 1 - 2 tbsp of cooking oil. Add the white onions and cook around 3 minutes (until it becomes a bit translucent). Add the mushrooms and celery. Cook for another 3 minutes, then add the bamboo shoots. Season with salt and pepper, and with 1 tbsp of Gochujang. Make sure the vegetables get covered with the pepper paste. Lastly, add the cooked rice and season with soysauce and 2 tbsp of Gochujang. Mix well until the rice is evenly covered with the paste. Taste and add more salt (or soy sauce) and Gochujang if desired.
4. Serve warm with the tofu on the side. You can also make a dipping sauce of soy-sauce and vinegar for the tofu.
1. Cooking the rice:
2. While cooking the rice, heat the vegetable oil in a frying pan. Once very hot, add your slice tofu and fry both sides until medium brown. Remove from heat and place on a plate with paper towels to remove excell oil. Fry the tofu in batches so that the heat does not go down too much. We want tofu that is crispy on the outside. If you like it very spicy, then you can also cover the fried tofu with Gochujang. I decided not to do this though because I'm gonna make the fried rice really spicy.
3. Once the rice is cooked, you can start frying the vegetables. Heat 1 - 2 tbsp of cooking oil. Add the white onions and cook around 3 minutes (until it becomes a bit translucent). Add the mushrooms and celery. Cook for another 3 minutes, then add the bamboo shoots. Season with salt and pepper, and with 1 tbsp of Gochujang. Make sure the vegetables get covered with the pepper paste. Lastly, add the cooked rice and season with soysauce and 2 tbsp of Gochujang. Mix well until the rice is evenly covered with the paste. Taste and add more salt (or soy sauce) and Gochujang if desired.
4. Serve warm with the tofu on the side. You can also make a dipping sauce of soy-sauce and vinegar for the tofu.
- 200 grams of uncooked rice is usually enough for me and Guus, but for this recipe I wanted to cook extra because I suspected we will eat more than usual.
- Wash the rice twice to remove some of the starch. It's better for fried rice if the rice is not too starchy and sticky.
- Cook the rice according to your rice cooker instructions. Usually for every 1 cup of uncooked rice, you also use 1 cup of water. This can differ per rice variety. Just make sure you don't put too much water, otherwise your rice will be too wet and not fit for fried rice.
2. While cooking the rice, heat the vegetable oil in a frying pan. Once very hot, add your slice tofu and fry both sides until medium brown. Remove from heat and place on a plate with paper towels to remove excell oil. Fry the tofu in batches so that the heat does not go down too much. We want tofu that is crispy on the outside. If you like it very spicy, then you can also cover the fried tofu with Gochujang. I decided not to do this though because I'm gonna make the fried rice really spicy.
3. Once the rice is cooked, you can start frying the vegetables. Heat 1 - 2 tbsp of cooking oil. Add the white onions and cook around 3 minutes (until it becomes a bit translucent). Add the mushrooms and celery. Cook for another 3 minutes, then add the bamboo shoots. Season with salt and pepper, and with 1 tbsp of Gochujang. Make sure the vegetables get covered with the pepper paste. Lastly, add the cooked rice and season with soysauce and 2 tbsp of Gochujang. Mix well until the rice is evenly covered with the paste. Taste and add more salt (or soy sauce) and Gochujang if desired.
4. Serve warm with the tofu on the side. You can also make a dipping sauce of soy-sauce and vinegar for the tofu.
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