How to Make Kimchi Bokkeumbap (Kimchi Fried Rice) 

I love America test kitchen, they share without making you pay, especially with prices these day, thanks for sharing excellent ideals

It is surprising that a recipe that suits the taste of Korea is on the air, rather than a recipe that is made to suit the taste of another country. cool😄😄😄

Wondering if the precooked, packaged rice that you nuke for 90 seconds would work in a pinch (not nuked) in place of refrigerated leftover rice.

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like the way you fried the eggs, thank you so much for sharing. 😊

What do I do with the seaweed and an induction cooktop? No gas!

He did a great job! This is such a forgiving recipe, every family/person has their own version. I don’t find it crucial to use day old rice, although nice, because the texture is a bit on the wet side like paella. Instead of gim,fresh julienned perilla leaves is nice in the summer.

Thanks for the video! A couple of things to note:
– You don't need to toast the gim if you buy the smaller containers as opposed the sheet. The sheet is made for large gimbap rolls and are not as crispy to facilitate rolling.
– As many have said, spam is a more common choice. Many Korean/Asian supermarkets sell something similar to spam as well.
– Another reason to use day-old rice is because bokkeum like this is usually made to use up leftovers.
– [CITATION NEEDED] Kimchi that's older are not only softer, but also have more fermented/sour flavor, which is another way to add flavor/complexity to the dish.
+ [CITATION NEEDED] This will happen with jarred kimchi. You can use canned kimchi, but note that the canning process will partially cook the kimchi, and you won't get the benefit of developing flavor over time.
– [CITATION NEEDED] I would avoid cooking with sesame oil and just add it in the end: Cooking the oil reduces the fragrance and reduces the oil's effects on the overall dish.
– I would recommend eating the dish with a spoon over fork/chopsticks because the rice is looser.

"I could watch you cut scallions all day." Same, girl, saaaame.

Yum. Family breakfast every Sunday!

Add MSG before uncle Roger gets here.

ATK HAS the “Hunger Pangs” for Chinese food, we now need Korean chefs for Korean food to properly cook Korean cuisine.

Keith reminds me of someone from the 80's who belonged to a racquet club & drove a Porsche.

Kimchi is a staple when I grew up in S. Korea. I came from the southern part where people add various fermented seafood such as squid, shrimp, anchovies, etc. which gives a lot of complex flavor to the kimchi. Koreans make many many kinds of kimchi from various vegetables. Some of my favorite kimchi is obviously cabbage kimchi, but radish kimchi, young radish kimchi (very good with egg and noodles), and spring onion kimchi… oh my .. they are heavenly. They are somewhat stinky so unless your company all enjoy kimchi, the odor can be offensive to others. When kimchi get too old and well fermented and get sour, it's time to make a fried kimchi. Once sour kimchi is fried with old, the flavor get transformed completely to more mellow and sweet and more savory. Many of my American friends don't like kimchi, but once I fry them, they seem to like them much better. It's hard to explain the flavor, but you gotta try this. "KIMCHI" just wonderful dish with many hidden colors.

This sounds delicious!!

Looks so good.

Yeah here in Tennessee I'm always wondering what to do with my leftover kimchi. To be honest that I have to make it before I can use it.

I always like Keith’s instructional presentations

U can also just crumble up one or two pieces of the prepared salted/roasted gim sold as “snacks” instead of buying those big sheets

try to make it with diced SPAM

Hello

Morning ATK
Salutations from California 😋