Kimchi bokumbop is a popular restaurant or home prepared dish that is very simple and delicious. Usually at home, it's a way to use up kimchi before it gets too ripe to eat in which case it can also be used to prepare kimchi chigae. In Korean, bokum means sautéed or fried and bop translates into steamed rice. So essentially, kimchi bokumbop is fried rice with kimchi.

Alongside its main ingredient chopped kimchi, this rice dish can also consist of various choices in meat which is then sautéed altogether along other assortment of vegetables such as onions, garlic and bell peppers. There can be infinite variations of this bokumbop dish where beef can be substituted with little bits of galbi, bacon, spam, or even tofu.For added seasoning, soy sauce and sesame oil are added in addition to the leftover kimchi juice. Lastly, an egg is cooked sunny side up and placed on top of this rice dish for taste as well as for decoration.

• 2 cups cooked rice
• ½ cup kimchi with liquid (pickled fermented vegetables)
• ½ cup minced pork or ground beef
• 2 roots green onion
• 1 tbsp soy sauce
• ¼ onion
• 1 clove garlic
• 1 egg
• Vegetable or olive oil
• Salt & pepper

1. Cook rice as directed in a rice cooker or in a pot.
2. Chop kimchi into small pieces. Save kimchi liquid to add to rice, if desired.
3. Dice and mince green onions, onions, and garlic.
4. Season the minced pork or beef with soy sauce, minced garlic and powdered pepper.
5. Sauté the pork (or other substitutes) with vegetable or olive oil in frying pan.
6. When the pork is cooked, add chopped onions, kimchi and cook for 5 minutes.
7. Add minced garlic and green onion. Cook a little more and turn off the heat.
8. Add cooked rice and mix all ingredients well.
9. Add 1-2 tbsp of sesame oil and re-heat again.
10. Add salt and pepper to meet taste.
11. Cook egg sunny side up (or scrambled).
12. Put rice on a dish and place a fried egg sunny side up on top.