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Kimchi bokkeumbap (김치볶음밥) is one of the most popular Korean dishes, and it’s super easy and fast to make it. It’s also easy to create your own version of special kimchi bokkeumbap because you can add pretty much anything including various kinds of vegetables, meat, cheeses or seasonings.
* Bokkeumbap means fried rice and some of popular Bokkeumbaps are kimchi bokkeumbap, seawoo(shrimp) bokkeumbap, and heamul(seefood) bokkeumbap.
Many Koreans prefer to use over-ripened (well-fermented) kimchi when they make kimchi bokkeumbap because it generates much richer flavor than fresh kimchi. But it might be a little too sour or strong for non-Koreans, and you can try this dish with relatively fresh kimchi.
The best rice for kimchi bokkeumbap is Korean sticky rice, but long grain rice should work, too. To make this dish healthier, you can use brown rice or brown rice mixed with white rice. It looks prettier and certainly tastes more delicious if you cook kimchi bokkeumbap with white rice only, but I usually use brown rice mixed with white rice and beans just to feel better about my health.
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Posted under Korean Food on Tuesday, December 1st, 2009 | No Comments »