Ever since I married a Korean, the most important lessons I have learned are: Never let your fridge go without kimchi, and never let the kimchi in your fridge go bad. Both are considered mortal sins. Thus, I learned the mystic ways of cooking with it. Kimchi bokkeumbap is a favorite on the weekends when we have leftover kimchi, rice, eggs and green onions. Perhaps it's not everyone's idea of breakfast, but in our household it's become a regular menu item.
- 3-4 oz. chicken, pork or Spam
- 2 tbsp. Canola or peanut oil (1 tbsp. if using Spam)
- 2 green onions, thinly sliced, green and white parts separated
- 1.5 c. kimchi, roughly chopped + juice from jar
- 4-5 c. cooked white rice, preferably leftover
- 3-4 eggs, lightly beaten
Heat 1 tbsp. oil to medium-high in a large saute pan or wok (if using Spam, reserve oil until after you have fried the meat). Add chicken or pork and cook through. Remove meat (if using Spam, leave in pan), add last tbsp. oil and cook white parts of green onion for about 30 seconds, until softened. Add kimchi and juice and stir until sauce thickens slightly. Add rice and stir until mixed throroughly (rice should no longer be white).
In a separate pan, scramble eggs until just cooked through (parts can be slightly runny). Add to rice mixture and stir. Add back in reserved meat. Toss with remaining green onions and serve.
Other serving ideas:
- Sprinkle with crumbled toasted nori/kim
- Add peas and other vegetables
- Instead of scrambling eggs, divide egg mixture in half and cook as omelette using rice mixture as filling (repeat with other half of egg mixture)