What do you do when you don’t have much in the fridge, or you don’t feel like cooking? Kimchi Fried Rice (“Kimchi Bokkeumbap” in Korean) of course! That is the obvious answer for many Koreans, at least. Most Koreans always have kimchi in the house, since it’s a must-have side dish for every Korean meal. Often, it’s sour (over-fermented) kimchi that’s been in the fridge for awhile. Kimchi fried rice is divinely delicious and sinfully addictive. For those who are wondering about butter use in Korean cooking, it is true that butter is not a traditional Korean ingredient; yet, it’s widely used by Koreans today in dishes such as this.
You can level up by addign various toppings such fried eggs, spam and steak if you like.
Kimchi Fried Rice is considered a quick meal or snack in Korea. You can also expect to see Kimchi Fried Rice in Korean snack food restaurants or cafeterias. The origin of Kimchi Fried Rice is unclear, but it seems it was popularized in modern days.
One key to great Kimchi Fried Rice is to use great-tasting kimchi that is over-fermented. See Good to Know section below for more on how to make amazing Kimchi Fried Rice.