How to Make Korean Crab and Pork Fried Rice Asian Cooking Recipe Cuisine

Korea Bokumbap (Crab and Pork Fried Rice)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

2 tablespoons oil

1 garlic clove, finely grated

1 teaspoon finely grated fresh ginger

85 g (3 oz/½ cup) cooked flaked crabmeat

125 g (4½ oz/½ cup) chopped cooked pork

740 g (1 lb 10 oz/4 cups) hot cooked short-grain rice

6–8 chopped spring onions (scallions)

1 teaspoon salt, or to taste

Directions:

Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the garlic, ginger, crabmeat and pork and stir-fry until very hot, then add the rice and continue stir-frying until the rice is fried. 


Add the spring onion and salt to taste, and toss well to combine Serve hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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