Kimchi bokkeum bap (Kimchi Fried Rice)

Koreans have long been the combination of Bap (Cooked rice) and Kimchi at the table, but it was only after the 1930s that Kimchi fried rice emerged on the culinary scene. This was because modern frying pans made it possible to fry finely chopped Kimchi and rice in oil.

 

1024px-a_bowl_of_kimchi_fried_rice

A simple plate of Kimchi bokkeum bap on its own, cooked with aged sour Kimch, balances the greasiness of the oil and result in a delicious one-dish meal. Kimchi bokkeumbap is the perfect answer when nothing else is in the fridge, when you are feeling lazy, when nothing seems appetizing, or when there is leftover rice lying around.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s