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. In preliminary preparation, as surplus "kimchiso" (hangul: 김치소, kimchi filling, mostly shredded daikon, green onions and jeotgal, fermented and salted seafood) taken out from kimchi, squeezed to discard its brine. Without completing the process, the resultant dish can be mushy in texture.
Along with kimchi and rice, kimchi bokkeumbap can contain many kinds of ingredients. Pork or spam are the most common, however, beef, chicken, bacon, or ham can be used. Instead of meat, canned tuna, shrimp, or mushrooms can be used as a replacement, in which case the ingredient's name may be prefixed to the dish's name such as "beoseot kimchi bokkeumbap" (hangul: 버섯김치볶음밥, literally "mushroom kimchi bokkeumbap"). Meat ingredients are chopped into the dish together with vegetables such as onion, carrot or zucchini. However, ingredients depend on personal preference and occasion. 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 oil 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.
Since kimchi bokkeumbap is cheap and easy to make in a short period of time, it is favored by students living alone who can not afford expensive meals. Kimchi bokkeumbap is also a popular item for lunch at a bunsikjeom (hangul: 분식점, a diner or bistro-like restaurant in South Korea). As the dish is hot and spicy, it is typically served with danmuji and a small bowl of any kind of mild and warm soup such as miyeok guk (soup made with wakame), or kongnamul guk (hangul: 콩나물국, kongnamul soup or bean sprout soup) During summer, cool dongchimi (water kimchi) can also be accompanied with the dish.
- 3 bowls steamed rice (3 cups)
- 1 cup chopped kimchi
- 1/4 cup kimchi juice
- 1/4 cup water
- 2-3 tablespoons gochujang
- 3 teaspoons sesame oil
- 1 teaspoon vegetable oil
- 1 green onion, chopped
- 1 tablespoon roasted sesame seeds
- 1 sheet of kim, roasted and shredded
- Heat up a pan. Add the vegetable oil.
- Add the kimchi and stir fry for 1 minute.
- Add rice, kimchi juice, water, and gochujang. Stir all the ingredients together for about 7 minutes with a wooden spoon.
- Add sesame oil and remove from the heat.
- Sprinkle with chopped green onion, roasted kim, and sesame seeds. Serve right away.
Source: wikipedia, Maangchi