How to Make Kimchi Bokkeumbap (Kimchi Fried Rice)

Byamazingfoodstv


Keith Dresser shows host Julia Collin Davison a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).

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45 Comments

  5. I have added Sauerkraut to fried rice with great success. I suppose it works as kimchi does. The high heat converts the sourness making it more like the other ingredients than the more familiar taste by making it mild.

  11. Making right NOW. I have all the stuff lying around. Going to double the protein with egg whites, and double the veg with some celery and bok choy. But this was the perfect weeknight inspiration- thanks!

  14. 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.

  15. I lived in Korea for more than two years and for the life of me, I can't remember anyone who would have said kimchi smelled wonderful. It was described in a few other terms, not appropriate for public discussion, but never wonderful.

  16. 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.

  21. I'm Korean and I have to admit that his kimchi bokeumpap(spelling doesn't matter) recipe is legit! Of course as you might be already aware, it's such a casual food and has so many variations. but I have to say many Koreans would love Keith's recipe again.

  28. 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.

  37. Amazing job! This recipe is legit and their pronunciation is fine. The only difference you’ll see in a Korean household is that we never measure things (especially in a common dish like this) but I understand its usefulness for a wider audience. I like mine topped with mozzarella cheese 🙂

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