The kimchi-bokkeumbap (김치볶음밥) or the kimchi fried rice is arguably the easiest to make from the roster of Korean dishes. On a more cultural note, this dish puts together the staples of a Korean diet: rice and kimchi, easily a favorite across the country.
The simplest version can be just putting together kimchi and rice and garnishing this with roasted and shredded kim (seaweed) and sesame seeds. But it can vary. Sometimes people put vegetables and carrots – leftovers from last night, usually – but the most genius hack of these all is melted cheese. While not exactly traditional, the melted cheese provides the creaminess in a heavily-textured dish; mellowing out the flavor that might be too strong for other people.
With kimchi bokkeumbap, innovation and creativity are also ingredients for success – after all, the road to the perfect kimchi bokkeumbap isn’t restricted by a single how-to alone; in fact what makes this a particularly good dish is how you can further enhance it according to your taste.
It is perhaps the best choice for breakfast; after all, who wouldn’t wake up at the explosive spiciness and familiar crunchiness of kimchi? The first sting of kimchi in the morning is sure to jolt you awake and shower you with energy for the day ahead. Yep, it isn’t such a bad idea to wake up to this.
*photo source: https://blog.naver.com/parkyang1021/220629553364
