Kimchi Fried Rice
김치볶음밥
Kimchi Bokumbop is a popular restaurant or home prepared dish that is very simple but yet delicious in taste. It can consist of various choices in meat and chopped kimchi, which is then sauteed together along with other vegetables such as onions, garlic and green onions. A dash or more of soy sauce as well as sesame oil are added for seasoning, in addition to kimchi "juice” leftover in the jar. Lastly, an egg is cooked sunny side up to be placed on top of the final dish for taste and decoration.
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 sauteed or fried and "bop" translates into steamed rice. So essentially, kimchi bokumbop is fried rice with kimchi, and yes, all those stories about Asian restaurants - today's leftover rice is tomorrow's fried rice - is true and totally applies here. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi, bacon, spam, or even tofu.
Recipe Ingredients (Yield: 2 Servings)
Cooking Directions
