Kimchi bokumbop is a popular restaurant or home prepared dish that is very simple and delicious. Usually at home, it's a way to use up kimchi before it gets too ripe to eat in which case it can also be used to prepare kimchi chigae. In Korean, bokum means sautéed or fried and bop translates into steamed rice. So essentially, kimchi bokumbop is fried rice with kimchi.
Alongside its main ingredient chopped kimchi, this rice dish can also consist of various choices in meat which is then sautéed altogether along other assortment of vegetables such as onions, garlic and bell peppers. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi, bacon, spam, or even tofu.For added seasoning, soy sauce and sesame oil are added in addition to the leftover kimchi juice. Lastly, an egg is cooked sunny side up and placed on top of this rice dish for taste as well as for decoration.