
Koreans love white rice and kimchi, so it’s no surprise that they often stir-fry them together for a quick and tasty dish like kimchi bokkeumbap.
As simple as it sounds, many Koreans use leftover rice and kimchi straight from the fridge, tossing them in an oiled frying pan.
The dish presents a delightful array of flavors -- spicy, tangy and slightly sweet -- while kimchi and for some, gochujang paste, contribute to its bold spiciness.
Kimchi bokkeumbap has many variations depending on key ingredients such as canned tuna, Spam, sausage or grilled pork, although a fried egg and a sprinkle of roasted seaweed flakes are almost always included, elevating the dish with extra savory flavor.
For those new to Korean cooking, this dish is a great starting point, boosting your confidence in the kitchen and rewarding you with flavorful results.
(Kimchi bokkeumbap, kimchi fried rice, spicy Korean-style fried rice, stir-fried rice with kimchi, savory kimchi bokkeumbap dish)