Kimchi Bokumbap / 김치 볶음밥

Kimchi Bokumbap/Kimchi Fried Rice would be nice for a change....spicy and savoury and it is so easy to make ! as long as you have kimchi at home. I used to make my own kimchi but lately I found some very good ones from Jusco...they are authentic ones from Korea thus save me time and energy. It tasted good and we had Kimchi Bokumbap for our new year lunch... a great meal to kick start 2011 :)

Is it possible that I can write a post about ' rice' and still have you drooling over it ??? Yess...it is ma-sseo-sseo-yo ( it just means delicious in Korean )  I can only help you imagine how great it looks through the lens but the real taste has to come through your cooking !

Jo and myself loves kimchi and anything with kimchi :) Wakame in kimchi sauce serve as great appetizers and hot spicy seafood kimchi soup serve as great starters and kimchi jigae and kimchi bokumbap are great comfort food and what I am going to share here  is the most common home food of the koreans... Kimchi Bokumbap !  Overnight cooked rice would be ideal for making Kimchi Bokumbap. You can add in beef and seafood but for this time, I make some sauteed NZ Mussels with garlic and mixed herbs as a side for this kimchi fried rice ... a-ju ma-sseo-sseo yo !!!

I can only help you imagine how great this Kimchi Bokumbap is through my lenses but to get the full satisfaction you have to cook it yourself and taste the real thing to truly understand what this post is all about.  I am no Korean but I love Korean cuisine and each time I am in KL I will hunt for Korean food :) but for the time being , to satisfy Jo and my cravings , I cooked Kimchi Bokumbap and it turned out better than those served at the Korean restaurants....those sauteed succulent mussels blends well with the friend rice.  Great combo !  It took me  30 minutes to whip this up and another 5 minutes for the mussels.  A truly delicious lunch to start the year and I hope to cook many more kimchi dishes in the near future :)

Kimchi Bokumbap / 김치 볶음밥

Ingredients :


4-5 cups of cooked rice  ( preferably kept overnight )
1 cup kimchi - sliced
2.5 tbsp korean chilli paste
6- 7 pips of garlic chopped
4-5 shallots chopped
2 tsp chilli oil
2 spring onions chopped
3 eggs - lightly beat
salt and pepper to taste
3 tbsp of olive oil




To fry the Kimchi Bokumbap :


Heat olive oil in a wok, saute garlic , shallots till fragrant,  add in kimchi, chilli oil and chilli paste , add in the cooked rice and stir fry till the ingredients are well combined, put the rice aside, pour in the beaten eggs and continue to stir till the eggs become streaky , push down the rice and stir fry till the rice and eggs are well. Add salt and pepper to taste and add in spring onions last. Dish up and served hot with the sauteed mussels as a side dish.






Sides :


12 pieces of NZ Mussels
1 tbsp of mixed herbs
some chopped garlic
2 tbsp of olive oil
salt and black pepper to taste




Method:


Heat up the olive oil in a non stick pan under medium high heat , add in the garlic and saute till fragrant, add in the mussels and stir fry for 2 minutes on each side , add in the mixed herbs and salt and pepper to taste and continue to cook the mussels for another 1 minute. Dish up and serve as a side dish for the kimchi fried rice.

Mashikeh - Mogoseyo

( Enjoy your meal in korean )

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