made in MyKitchen | kimchi bokumbap / Korean kimchi fried rice

hello again.. three days into 2013 and it already feels great~

the weather is summery and warm and nice and buzzing with even more festive atmosphere.. Christmas and New Year were just seconds ago and we’ll be celebrating Chinese New Year next.. busy.. busy.. busy weeks ahead.. phew~

hmm.. speaking of which..

i always cringe when i hear Chinese New Year songs (you know, those ‘tong tong tong chiang’ ones) blasting my ears off in shopping malls or from the radio.. yesterday was no different when hubs and i was strolling around a mall hand in hand, enjoying the peaceful uncrowded walkways that’s only possible on a weekday.. i saw the warning signs shops away, chilli red dresses and tops on display mannequins and all..

“Already?!”, my mind whispered in dread..

oh dreading.. dreading.. dreading..

i told my shopping companion that we might have to steer clear of shopping malls from now until after Chap Goh Meh (the 15th day of Chinese New Year) then, to prevent our precious ear drums from gradual perforation due to over exposure to these annoyingly loud and shrill tunes.. and we haven’t even ticked anything off from the CNY shopping list yet.. le sigh..

anyhoo~

one of my favorite Korean dishes has to be kimchi bokumbap, or kimchi fried rice.. i cook it quite often, usually dinner for one meals when i can’t follow hubs for his business trips.. it’s really easy to prepare, just like any other typical fried rice dishes.. as long as you have well fermented or aged kimchi and scallions or chives in your fridge, you’re good to go..

i like to add strips of meat or shrimp in my kimchi bokumbap sometimes.. either that or i’ll prepare a stir fried or grilled meat/seafood side dish to go with it.. either way, it’s delicious~

KIMCHI BOKUMBAP / KOREAN KIMCHI FRIED RICE

Ingredients :

• cooked rice (preferably rice that’s been kept overnight)
• cabbage kimchi, cut into smaller pieces
• garlic, finely chopped
• scallion/spring onion, chopped
• gochujang (Korean red pepper paste)

• seaweed strips for garnishing

Methods :

• heat up some oil and saute garlic until fragrant
• add in cabbage kimchi and stir fry for a while until it dries up quite a bit
• add in gochujang and mix well

• then, add in rice and stir well until all the rice grains are coated with the kimchi+gochujang mixture

• taste as you cook. add a bit of salt if preferred
• last of all, add in chopped scallion and mix well

• when you’re done, turn the heat off
• serve, and enjoy

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