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김치볶음밥 - Kimchi fried rice

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김치볶음밥 - Kimchi fried rice

Postby javiskefka » June 1st, 2008 7:13 pm


kimchi, tuna, cooked rice, eggs, soy sauce and red pepper to taste


It would have been even easier if I had some cooked rice left over in the fridge. Those of you who regularly cook rice, how do you store it without it going bad?[/img]

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Postby Bouks » June 1st, 2008 10:17 pm

That looks very masisseoyo! :)

I recently read on one of those bento box sites (Simply Bento, maybe?) that you can cook rice, package it in small portions, and freeze it for up to a month. I haven't tried it yet, but I bet that would be very handy.
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Postby javiskefka » June 1st, 2008 11:22 pm

Thank you. I thought that I went a little too heavy on the tuna, so I added double the rice, and the balance was much better. It's very filling and tasty. I'm going to share the leftovers with some Korean ESL students tonight, so I hope I can bring them a taste of their home.

Edit: It was a hit :)

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Postby thomasz » June 19th, 2008 7:42 am

Is it easy to do? I must do it myself.

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Postby Haerin » August 23rd, 2008 3:03 am

I love kimchi fried rice, it just tastes so nice! Achomashisoyo!!!!!!!!!! ^^

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