Chicken and vegetable bokkeumbap is delicious and nutritious because it has chicken meat, various vegetables, eggs, and rice. Since you get different flavors from the ingredients you don’t need special side dishes to eat with it; just kimchi and any kind of Korean soup will give you a simple but perfect meal. I think it will match with many other foods so you can serve this as a side to a meal from your own country also. For this recipe, I used some Sempio Youndoo (Natural Liquid Seasoning) for extra flavor. Without YounDoo, this fried rice tastes good; however with it the taste is even better. So try it someday.
Yield: 3 Servings
Short Korean Lesson: *^^*
- Mun (문) = Door
- ChangMun (창문) = Window
Video Instructions
Main Ingredients
- 2 Cups Cooked Rice
- 2 Eggs (2 Pinches Salt)
- ½ Cup Onion
- ½ Cup Zucchini
- ¼ Cup Carrot
- ¼ Cup Green Onion
- 3 Tbsp Celery (Optional)
- 2 Tbsp Red (or Green) Sweet Pepper
- ½ Tbsp Garlic
- ½ tsp Salt
- 1 tsp Sesame Seeds
- 1 tsp Youndoo (Optional)
- Some Cooking Oil for Frying
Chicken Ingredients
- 1 Cup Chicken Breast
- ½ Tbsp Cooking Wine (Optional)
- ⅛ tsp Salt
- ⅛ tsp Black Pepper
Directions
Chop 1 cup of chicken breast into ¼ inch cubes.
For better flavor, marinate the chicken with ½ Tbsp of cooking wine (optional), ⅛ tsp of salt, and ⅛ tsp of black pepper while you are preparing the other ingredients.
Finely chop all of the vegetable ingredients: ½ cup onion, ½ cup zucchini, ¼ cup carrot, ¼ cup green onion, 3 Tbsp celery, 2 Tbsp sweet pepper, and ½ Tbsp garlic.
In a heated pan, fry the marinated chicken until it doesn’t have any pink color anymore.
Add all of the vegetables and 1 Tbsp of cooking oil. Fry it for about 5 minutes on medium-high.
Add 2 cups of cooked rice, or about 11 oz, to the pan. Fry for another 5 minutes. If needed, you can add a little more cooking oil.
In this step, add ½ tsp of salt. Depending on your tastes, you can adjust the amount of saltiness.
Break 2 eggs and add 2 pinches of salt to them. After 5 minutes, push the rice to one side of the pan to make space to cook the eggs. Add some cooking oil. Pour in the egg mixture, and stir to make scrambled eggs. Fry 3 more minutes on high.
For extra flavor, if you have Sempio Youndoo, add about 1 tsp of it to the rice. Mix everything together and turn off the heat. If you don’t have Youndoo, adjust the taste with salt. You can also add a little bit of sesame oil for flavor if you like it.
I decorated the food with sesame seeds and crown daisy leaves. The pretty dishes and decorations make the food look more appetizing. 
Enjoy!
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I tried this today and I loved it! It tasted awesomEE!!!! thank you so much for the recipe!
I’m currently waiting for my hoddeok dough to be ready! ^^
I love your page!
Beautiful instructional! Gee, it looks good. I’m going to try concocting this tonight for dinner. Thanks for sharing! And I’ve got the perfect daikon kimchi to pair!
Hi Aeri. Is it ok to substitute soy sauce for wine to marinate the chicken?
Thank you.
hi Cerceuse,
I will say.. just skip the cookingwine to marinate the chicken.. soy sauce will make it too salty for the recipe.. so don’t use soy sauce.. or if you want soy sauce flavor.. just use it instead of salt in this recipe.
Aeri, I love your recipes! They look so delectable, I recently had a craving for a korean cinnamon tea that I had once at a korean bbq restaurant and when i looked up the recipe i found your site. However, now I’m craving this purple rice that I had once at a tofu house here….Do you have a quick recipe for making it, if you know what I’m referring to? It’s purple and has these purple beans in them!
hi Sasa,
It was just plain rice flavor ?? not sweet or salty like that ??
I don’t know what you are talking about exactly.. I wonder if it was.. just cooked black rice with black bean in it.. let me know.. thank you ^^
It might be…I have no idea. It was served with tofu soup and all I know was that it was purple flavor. It might be black rice…does black rice taste different from white rice?
Not purple flavor haha. Purple color
hi Sasa,
Yes, it must be black rice.. because it kinds of get.. purple color depending on how much black rice you mix with white rice when you cook… the taste is different from white rice..yes..
I think you are talking about the 쌀호박 I don’t know if that’s proper name but it’s just “pumpkin rice” in English
Thanks so much for all the wonderful recipes! Everytime I visit I get instantly hungry!! I really like the photo presentation of your foods. And now that I’m hungry I will go make this! Thanks again!
hi Robyn,
haha.. did you enjoy your fried rice ?? I’m sorry to make you hungry.. hehe.. thanks
Hi, my boyfriend is going to be so happy I found your blog Aeri! He is Korean (he is actually home right now for Christmas) and he really misses his mom’s cooking, so I have been learning some recipes to remind him of home. Thanks for providing easy, delicious meals to us!
hi Emma,
Nice to meet you !!!
^^ When he comes back from Korea, you can surprise him with delicious Korean food.
Thanks for this recipe. My daughter just came home from surgery. I need to prepare a quick dinner for family. This recipe came just in time to rescue me. Thank you, Aeri!
hi Bennyrondo,
Oh.. your daughter got surgery ?? I hope she will recovery soon.
Thanks
This looks so good! I wish I had some Youndu!!
hi Autumn,
If you live in USA.. please enter to the youndoo contest.. ^^