Kimchi bokkeumbap is a variety of bokkeumbap
(fried rice dishes), a popular dish in
South Korea. Its name literally translates as "Kimchi mixed rice". Kimchi
bokkeumbap is made primarily with
kimchi and rice, along with other available
ingredients such as diced vegetables or meats.
Left: Kimchi bokkeumbap.
Leftover rice and/or over-ripened kimchi as ingredients are
usually preferred in preparing kimchi bokkeumbap. Over-ripened kimchi can
also be used for cooking
kimchi jjigae. Indeed, well-fermented kimchi and
chilled rice can produce a flavor of greater richness as opposed to freshly made
kimchi and rice.
Along with kimchi and rice, kimchi bokkeumbap can contain many kinds of
ingredients. Pork is preferred, however, beef, chicken, bacon, ham, or spam
can be used. Instead of meat, canned tuna, shrimp, or mushrooms can be used as a
replacement. Meat ingredients are chopped into the dish together with
vegetables such as onion, carrot or zucchini. A small amount of minced garlic and sliced
green pepper can be used as seasoning. These ingredients are fried in a pan with
a little vegetable or sesame oil.
After the cooked dish is put on a plate or in a bowl, a fried egg is sometimes
served on top. Thinly shredded gim, chopped scallions or sesame are spread
over it to enhance the flavor and to garnish.