Kimchi Fried Rice Recipe. Simple and delicious, kimchi bokumbop is a common restaurant or home preparation. To prevent it from spoiling and becoming kimchi chigae, this is a common practice at home to use up kimchi before it becomes too ripe to eat. In Korean, bop refers to steamed rice, whereas bokum refers to sautéed or fried rice. Kimchi bokumbop is basically kimchi fried rice.
As a side dish to this rice dish, Chopped kimchi goes well with a variety of meats and vegetables. Such as onion, garlic, and bell pepper.
You can add galbi to this bokumbop dish, or bacon, spam, or even tofu in place of the beef. In addition to the leftover kimchi juice, seasonings include soy sauce and sesame oil.
Finally, a sunny-side-up egg is cooked and placed on top of this rice dish for both taste and decoration.
Young Koreans and students who can’t afford to eat out often turn to kimchi fried rice because it’s inexpensive and easy to prepare even without a recipe. Pop culture in Korea reflects this as well.
Rice, vegetables, and meat are the mainstays of Korean cuisine. Steam-cooked short-grain rice (banchan) is accompanied by a wide variety of side dishes in traditional Korean meals. Even in some meals, kimchi is a common side dish.
Sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, and gochujang (chili paste) are all common ingredients (fermented red chili paste).
Kimchi is a general term for a variety of fermented vegetables. Most commonly napa cabbage, Korean radish, or even cucumber.
Kimchi is a low-calorie, low-fat, and cholesterol-free vegetable-based food. Several vitamins and minerals are abundant in it as well. Vitamins A, B, C, and K, as well as calcium, iron, phosphorus, and selenium, are all found in this superfood. (source: Journal).