When nostalgic for some Korean home cooking, the simple go-to dish you can make is Kimchi Bokkeumbap (Kimchi fried rice).
Kimchi bokkeumbap is a super-satisfying dish usually made of kimchi (old, sour kimchi does the trick!), rice (yesterday-made or up to two days old), a choice of meat (if you have), vegetables, and a fried egg on top. It uses minimal ingredients and is very delicious, making it one of the most popular dishes amongst those who live away from home—plus, it’s a great way to clean out your fridge of leftovers!
The original way to make kimchi bokkeumbap is using pork, but over time people have adopted their own methods by using beef, tuna, spam, and even leftover Thanksgiving meat. A by-product of Korean kitchen leftovers, there really isn’t one way to make this dish, which allows people to get creative and accommodate to their own taste buds. While this dish that can be quickly made in your own kitchen, there are definitely restaurants that excel in this common favorite.
Hae Jang Chon—a restaurant we mentioned in our Top AYCE Korean BBQ in L.A. post—is known for their amazing kimchi bokkeumbap, which they create right at your table after a session of all-you-can-eat BBQ.
Featured in our Korean Food USA series earlier this week, Ah-Lang (Angry Korean Lady), located in Honolulu, HI, is also famous for their flavorful preparation of this dish.
For recipes on how to make Kimchi Bokkeumbap, head over to Korean Food Gallery!
Hae Jang Chon
3821 W 6th St.
Los Angeles, CA 90020
725 Kapiolani Blvd, Ste C119
Honolulu, HI 96813
[Photos: (top) kaza.egloos; Steph S./Yelp]