Korean dishes

Below are just a few of the Korean dishes that I was able to enjoy during my six-month sojourn in South Korea. I never cease to marvel at the variety of side dishes that Koreans serve at every meal. Of course there is the ever-present kimchi, a fermented vegetable dish in so many variations. Kimchi is the most common side dish (banchan) in Korean cuisine. Now when I crave Korean food, I simply prepare kimchi fried rice.

Kimchi Fried Rice (Kimchi Bokumbap)

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean home-cooking at its best.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serves 4

Ingredients

1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)

1/2 sweet onion, chopped

1 Tbsp finely chopped garlic

1 Tbsp soy sauce

1 Tbsp butter

1/3 cup thinly sliced beef, spam, pork, bacon, or ham (Optional)

3 cups cooked rice

Salt to taste

1 Fried egg for each serving

Directions

1. If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.

2. Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.

3. When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.

4. Add meat or pork and continue to saute until the meat is cooked.

5. Turn heat off but keep pan on burner.

6. Add rice and rest of butter, mixing to combine.

7. Salt to taste and top with fried egg to serve.

Source: Kimchi Bokumbap