Dish

Kimchi bokkeumbap

Kimchi Fried Rice

Kimchi bokkeumbap is made by stir-frying cooked rice with kimchi, vegetables, and meat. The dish is seasoned with soy sauce, sesame oil, and gochujang (Korean chili paste) for added flavor and spice. It can be served on its own or with a fried egg on top.

Asian cuisine› East Asian cuisine› Korean cuisine

Rice Dish

Origins and history

Kimchi bokkeumbap originated in Korea and has been a popular dish for many years. It is often made with leftover rice and kimchi, making it a great way to use up leftovers.

Dietary considerations

Gluten-free, can be made vegan-friendly by omitting meat

Variations

There are many variations of kimchi bokkeumbap, including seafood kimchi bokkeumbap and cheese kimchi bokkeumbap. These variations are made by adding different ingredients to the dish.

Presentation and garnishing

Kimchi bokkeumbap can be served in a hot stone bowl for added presentation and to keep the dish warm. It can be garnished with sliced green onions or sesame seeds for added flavor and texture.

Tips & Tricks

To make kimchi bokkeumbap, it is important to use cooked rice that has been cooled in the refrigerator for at least a few hours. This will prevent the rice from becoming mushy when stir-fried. When stir-frying the dish, make sure to cook the ingredients evenly and thoroughly.