Seungwoo Dad's Chadol Bokkeumbap

Name: Seungwoo Dad's Chadol Bokkeumbap
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 200g frozen chadolbagi; 1 bowl instant rice (e.g., Hetbahn); 2 eggs; 1 tablespoon cooking oil; 1 tablespoon oyster sauce

Golden Chadol Bokkeumbap, made by first mixing eggs and oyster sauce into unheated instant rice, then stir-frying it until fluffy with chopsticks in the oil rendered from crispy grilled chadolbagi.

15 min Difficulty Easy Rice bowls

Main ingredients

Chadolbagi (beef brisket point)Instant rice Eggs Oyster sauce

Ingredients needed

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Chadolbagi (beef brisket point)Instant rice Eggs Oyster sauce

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1 servings

Recipe

Prepare the fried rice base by adding 2 eggs, 1 tablespoon cooking oil, and 1 tablespoon oyster sauce to unheated instant rice and mixing thoroughly until it has a moist, porridge-like consistency.
Cut the frozen chadolbagi into small, bite-sized pieces using scissors so that the meat flavor can infuse every grain of rice.
Without adding any separate oil to the pan, stir-fry the chadolbagi first over high heat.
Fry until the chadolbagi renders sufficient oil and the meat is cooked crispy.
Once the meat is crispy, pour all of the prepared instant rice base into the pan.
When stir-frying, use wooden chopsticks instead of a spatula to continuously stir, ensuring the rice grains don't clump together and remain separate.
Stir-fry diligently until the rice grains are separate, not sticking together, and any stickiness has disappeared.

Mix eggs, cooking oil, and oyster sauce into unheated instant rice to create the base.
Crisp-fry finely cut chadolbagi in a pan without oil to render its fat.
Add the prepared rice and stir-fry it until fluffy with wooden chopsticks, ensuring the grains are separate.

Cooking tips

Instant rice should be used unheated from the microwave to allow the sauce to absorb well and achieve a much fluffier texture.
Chadolbagi is very fatty, so if you add oil to the pan from the start, it will become too greasy; only use the rendered meat fat.
When stir-frying, using a wide spatula can cause the rice to clump together like tteok, so it's best to use wooden chopsticks to break up the grains as you stir-fry.

Recommended for

Those who want to consume leftover frozen chadolbagi in a unique and delicious way.
Those who want to make fluffy, Chinese restaurant-style fried rice at home, with each grain separate.
Those who want to taste a foolproof, 'fried rice of a lifetime' with minimal seasoning and tools.

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Seungwoo Dad's Chadol Bokkeumbap

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