KIMCHI BOKUMBAP: arroz frito com omelete tradicional na Coreia | Rita Lobo | Cozinha Prática

Rita Lobo and Paulo Shin teach you how to make kimchi bokumbap, a fried rice with omelette recipe, a popular Korean dish. This version, kimchi bokkeumbap, also called "kimchi fried rice," blends Spanish and French culinary techniques. The rice is served with a toasted crust and a creamy, smooth omelette. #NhacGNT #CozinhaPrática #RitaLobo Ingredients: For the rice: 60 g short-grain rice 400 ml dashi 30 g pork glaze 5 g lard 200 g kimchi jigget 5 g butter 2 teaspoons garlic paste 2 teaspoons sesame oil For the omelet: 3 large eggs 1 tablespoon milk 25 g butter, cubed salt to taste For the dashi: 1 liter of water 10 g dried shiitake mushrooms 10 g dried manjubinha (anchovy) 10 g kombu seaweed 120 g peeled, sliced turnips 5 g Japanese nori Preparation: For the rice: In a colander, rinse the rice under running water. In a 25cm nonstick skillet, combine the dashi, kimchi, lard, pork glaze, garlic paste, and butter and heat over low heat. Add the rinsed and drained rice and bring to a boil. Cover and cook over low heat for about 20 minutes, until the rice absorbs all the broth and cooks completely. Remove the lid and continue cooking until the rice begins to pull away from the sides and form a toasted layer on the bottom. You should be able to hear the rice drying on the bottom of the skillet. To check, loosen the edges of the rice with a silicone spatula. Once the rice is ready, finish with the sesame oil. Tilt the skillet and use a silicone spatula to loosen the rice from the edges, folding it into a canoe shape. Turn the rice onto a plate and prepare the omelet. For the omelet: In a small bowl, crack one egg at a time and transfer to a medium bowl. Add the milk, season with salt, and whisk with a fork to combine the egg whites and yolks. In a 20cm nonstick skillet, melt the butter over medium heat. Add the beaten eggs and stir the skillet and eggs with a silicone spatula to emulsify the butter and eggs. Spread the egg mixture over the entire surface of the skillet to firm up the edges and create a creamy center. Carefully tilt the skillet and fold the omelet over itself with the silicone spatula until it forms a half-moon shape. Invert the omelet over the rice on a plate and serve immediately. Kimchi Jigget: In a saucepan, place a portion of kimchi, cover with water, and cook over medium heat for 30 minutes at a gentle boil (do not strain before using). Garlic Paste: 75g of garlic blended with 25g of water and 225g of garlic, added in a thin stream. For the dashi: Place all ingredients (except the nori) in a saucepan and cook over low heat for 2 hours, without boiling, until the ingredients have fully combined. Strain the broth and refrigerate. When ready to use, add the nori, broken up by hand, and heat over medium heat. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br