eat your bap

Kimchi bokkeumbap – a favorite of mine from childhood! If you find yourself with an abundance of overripened kimchi and refuse to make another jjigae, here’s a fast classic that will hit aaall the right spots. ;) 

I keep mine pretty simple with the straight-up SPAM (I tried Lite this time; it’s great — still just as salty ;)) and the fried (still runny!) egg with shredded unseasoned gim on top. Some people prefer their egg scrambled within the rice, but I think that detracts from the kimchi in this particular dish. Most of the time, I’ll already have a container of leftover plain bap waiting in the fridge (as all fried rices go, this one is the same in that it works best with drier, day-old rice), but sometimes I crave this dish so much I will cook up and use fresh bap for it. Either way, tasty. I always try to make more than enough for leftovers the next day, but more often than not, we end up finishing the pan day of!

I seriously don’t get sick of kimchi bokkeumbap. I can have it as banchan (=side dish)  if there’s only a small amount left. And of course, if my eating buddies do not object, I try to get at least one section of the rice crisped up on the bottom! Try this easy kimchi bokkeumbap recipe that whips itself up in less than 10 minutes — BTW, I like mine on the spicier side, so if you don’t, veer toward the lower measurements of the hot stuff:

Kimchi Bokkeumbap (serves 2 generously)
Ingredients:
- 2 to 2.5 cups of overripened kimchi, cut small (I like to use tongs in my left hand while cutting with my right to keep my hands clean)
- 3 bowls (sorry, just used my rice bowl to measure!) day-old rice
- half a regular-sized can of SPAM, diced
- 1 to 2 TB gochujang, Korean hot pepper paste (this REALLY adds depth of flavor, try it!)
- 1 to 2 TB juice from the kimchi jar :)
- 2 tsp sesame oil
- 1 tsp soy sauce (optional if you like it salty)
- fried egg, sunnyside up (optional)
- shredded unseasoned gim (optional)
- toasted sesame seeds to garnish (optional)

Directions:
1. I like to fry my egg first, so that I don’t have to use/wash multiple pans, ha! Set aside.
2. Over medium high heat, saute the SPAM in the same large skillet until browned a bit (I like the crispy spots), 3-4 minutes.
3. Push the SPAM to one side and add the kimchi with its juices and gochujang. Saute until softened, another few minutes. Mix together with the SPAM.
4. Add the rice, lower the temp to low. Mix thoroughly (no white spots!) with a rice paddle or wooden spoon.
5. Add a drizzle of sesame oil and soy sauce (be careful with the soy, as the SPAM is full of salty goodness), taste for spiciness and adjust to your preferences.
6. Plating: I like to put the bokkeumbap back in a large bowl to mold it and unmold it onto a larger plate. Top with the fried egg, shredded gim and a dash of sesame seeds. Enjoy!!