Kimchi bokkeumbap

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Kimchi bokkeumbap

Korean name

Hangul	김치 볶음밥
Revised Romanization	gimchi bokkeumbap
McCune-Reischauer	kimch'i pokkŭmpap

Kimchi bokkeumbap (pronounced [kimʨʰi pokɯmpap]) is a variety of bokkeumbap (Hangul: 볶음밥, fried rice dishes), a popular dish in South Korea.^[1] Its name literally translates into "stir-fried rice made with kimchi", fermented pickled vegetables. Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats.^[1]

1 Ingredients
2 In popular culture
3 See also
4 References
5 External links

[edit] Ingredients

Leftover rice and/or over-ripened kimchi as ingredients are usually preferred in preparing kimchi bokkeumbap. ^[2] Over-ripened kimchi can also be used for cooking kimchi jjigae.^[1] Indeed, well-fermented kimchi and chilled rice can produce a flavor of greater richness as opposed to freshly made kimchi and rice.^[2] In preliminary preparation, as surplus "kimchiso" (hangul: 김치소, kimchi filling, mostly shredded daikon, green onions and jeotgal, fermented and salted seafood) taken out from kimchi, squeezed to discard its brine. Without completing the process, the resultant dish can be mushy in texture.

Along with kimchi and rice, kimchi bokkeumbap can contain of many kinds of ingredients both meat and vegetables.^[2] Pork is preferred, however, beef, chicken, bacon, ham, or spam can be used. Instead of meat, canned tuna, shrimp or mushroom can be used as a replacement, in the case the ingredient's name may be prefixed to the dish's name such as "beoseot kimchi bokkeumbap" (hangul: 버섯김치볶음밥, literally "mushroom kimchi bokkeumbap"). Meat ingredients are chopped into the dish together with vegetables such as onion, carrot or zucchini. However, ingredients depend on personal preference and occasion. A small amount of minced garlic and sliced green pepper can be used as seasoning. These ingredients are fried in a pan with a little vegetable or sesame oil.

After the cooked dish is put on a plate or in a bowl, a fried egg is usually served on top.^[2] Thinly shredded gim, chopped scallions or sesame are spread over it to enhance the flavor and to garnish.

[edit] In popular culture

Since kimchi bokkeumbap is cheap and easy to make in a short period of time, it is favored by students living alone who can not afford expensive meals.^[2] Kimchi bokkeumbap is also popular item for lunch at a "bunsikjeom" (hangul: 분식점, a diner or bistro-like restaurant in South Korea). The taste is a little hot and spicy so kimchi bokkeumbap is ubiquitously served with danmuji and a small bowl of any kind of mild and warm soup such as miyeok guk (soup made with wakame)^[3], or kongnamul guk (hangul:콩나물국, "kongnamul soup, or bean sprout soup"). During summer, cool dongchimi (water kimchi) can be accompanied as a soup.

The popularity of Kimchi bokkeumbap is reflected in South Korean pop culture. Byeon Jim-seop (hangul:변진섭), a popular male singer in the late 1980s sang a fit song titled "Wishes" (희망사항) in which the singer's favorite girl was the one who could cook kimchi bokkeumbap well.^[2]^[4]