Kimchi Bokkeumbap

Korean Food

KIMCHI BOKKEUMBAP

Kimchi Bokkeumbap is one of the variations of Bokkeumbap. Although there are a wide range of fried rice dishes that are frequently prepared in Korean cuisine but Kimchi Bokkeumbap is one of the most popular Korean dishes. In Korean, bokkeum means sautéed or fried and bop means steamed rice. So essentially, Kimchi Bokkeumbap or Kimchi Fried Rice is a Korean food such as fried rice with kimchi. Fried rice is a food that is quite popular in Asia. While Kimchi is a traditional fermented food derived from vegetables, particularly cabbage, radish and cucumber. Kimchi is also the main ingredients in many recipes Korean Food, one of them to make Kimchi Bokkeumbap. Kimchi Bokkeumbap is easy to make because it only requires rice, kimchi, a little cooking oil or sesame oil. Kimchi fried rice is favorite and addictive to many mainly for its crunch, pickled and slightly fermented flavor. Moreover, this dish rather cost effective which explains why it’s a common favorite for Korean students on a budget. Not only easy to make, Kimchi Bokkeumbap also sold and readily available in the shop stalls in Korean territory.

For make Kimchi Bokkeumbap must use rice that has cooled overnight or at least for a couple of hours in the refrigerator. To make this dish healthier, use brown rice or brown rice mixed with white rice. It looks prettier and certainly tastes more delicious if cook kimchi bokkeumbap with white rice only. Otherwise, Kimchi Bokkeumbap become like a mush. Moreover, over-ripened kimchi as ingredients are usually preferred in preparing Kimchi Bokkeumbap. Over-ripened kimchi can also be used for cooking kimchi jjigae. Indeed, well-fermented kimchi and chilled rice can produce a flavor of greater richness as opposed to freshly made kimchi and rice. For this Kimchi Bokkeumbap spices can be added pepper, garlic, onion, pepper slices, or leeks. Additionally, various other ingredients can be added according to taste, such as: pork, ham, spam, sausage, canned tuna, and egg. But Pork or spam are the most common.

The classic Korean version of fried rice, Kimchi Bokkeumbap is a bit different from Chinese fried rice. It doesn’t generally contain scrambled egg, but there can be a fried egg with a soft yolk on top. Just like with bibimbap, the diner breaks the egg and uses the yolk to enrich the rice. However, many claim that the Korean fried rice is healthier than the Chinese version. In a plate serving of kimchi bokkeumbap contained 147 calories. Other popular bokkeumbap include Gaeran Bokkeumba (egg fried rice), Dakgalbi Bokkeumbap (chicken) and Seawoo Bokkeumbap (shrimp). Kimchi Bokkeumbap is usually served with a small bowl danmuji and different types of light and hearty soups like miyeok woof, which is soup made ​​with wakame or kongnamul woof. Kimchi is usually made of various vegetables that contain a high concentration with enough nutritional value with fiber, vitamins, and minerals. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria.