![Kimchi bokkeumbap](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/kimchi-bokkeumbap--b3849884-d163-45dd-82b4-69e3a57f10e7.png)
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.
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.
Side-dishes
Kimchi bokkeumbap can be served with a side of kimchi or other Korean side dishes, such as pickled vegetables or fried tofu.
Drink pairings
Beer, soju, Korean rice wine (makgeolli)
Delicious Kimchi bokkeumbap recipes
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