Kimchi Bokkeumbap

About the dish

A thrifty bowl made from aged kimchi. Kimchi-bokkeumbap is ripe kimchi and rice stir-fried together, born of the wisdom of thriftily using up leftover kimchi and rice. Spicy and hearty, it is a national fried rice everyone loves.

Key ingredient

Napa cabbage (baechu) — helps support overall wellness; compounds in its inner leaves have supporting action valued for liver wellness; effective for skin beauty and immunity; stimulates the gut to help support healthy digestion and gut wellness. In season November; mainly from Chungcheong.

Ingredients

Kimchi 200g, scallion 8g (¼ stalk), cooking oil 12g (1 tbsp), minced garlic 3g (½ tsp), sesame oil 2g (½ tsp), sugar 2g (½ tsp)

Simple recipe

1. Cut the kimchi to bite size and slice the scallion diagonally.
2. Oil a pan, add the kimchi, and stir-fry slowly over low heat with minced garlic, sugar and scallion until evenly cooked.
3. Finish by mixing in sesame oil.

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A Glass · Traditional pairing