Kimchi bokgeum pub: Korean kimchi fried rice
Kimchi bokkeum pub / Kimchi fried rice / Kimchi bokkeum bap / 김치 볶음밥, (possible options: kimchi bokkeumbap, kimchi bokkeum pap, kimchi bokkeum bap) is a very popular dish in Korea, easy to prepare and does not require a lot of ingredients. It is widespread, and each region of the Korean Peninsula has its own recipe for bokkim kimchi, which will be considered correct here.
Typically, leftover rice and fermented kimchi are used to make bokgeum pub kimchi. In fact, well-fermented kimchi and refrigerated rice can create a richer flavor than fresh kimchi and rice.
Along with rice and kimchi, the dish may also include various ingredients. Pork and beef are the most common, but there are also recipes with chicken, bacon or ham. Instead of meat, you can use canned tuna, shrimp or mushrooms.
Kimchi bokgeum pub is very popular due to its ease of preparation and availability of ingredients, and is loved by students who live alone and cannot afford expensive food. Because of its spiciness and heat, the dish is often served at eateries in winter along with a small bowl of mild, warm soup such as miyeok guk or kongnamul guk. And during the summer, kimchi juice (dongchimi) is added to give the dish a pleasant spice.
Interesting fact:
The popularity of kimchi bokgeum pub has been reflected in South Korean pop music. Byun Jinsub, a popular singer from the 80s, sang the song "Wishes", which states that his ideal girl is someone who cooks kimchi bokgeum pub well. In the song "I Need A Girl" he also said that his ideal girl would eat this dish, which he would cook himself.
Kimchi - a spicy snack
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This simplified recipe for a traditional Korean snack is suitable for beginners. Koreans put hot pepper kochukaru in kimchi with a pronounced taste. But if you can't find it, replace it with regular red ground.
Ingredients
- 1 kg of Chinese cabbage (medium-sized head);
- ¼ cup salt;
- 1 tablespoon of grated garlic;
- 1 teaspoon grated ginger;
- 1 teaspoon sugar;
- 2 tablespoons fish sauce or 3 tablespoons water;
- 1-5 tablespoons kochukaru or ground red hot pepper;
- 200 g daikon or carrots;
- green onions.
Preparation
Cut the cabbage lengthwise into four pieces. After removing the stalk, cut each quarter into 4-5 pieces about 5 cm wide. Place the cabbage in a bowl, sprinkle with salt and crush with your hands. Pour in drinking water; it should cover the vegetable. Place a plate on top and press down with a weight, such as a jar of water, for 1-2 hours. Then rinse the cabbage three times in cold water. Drain in a colander and leave for 15–20 minutes.
In the same bowl, combine the garlic, ginger, sugar and fish sauce (or water). Add 1-5 tablespoons of kochukaru or ground red pepper, depending on the desired spiciness.
Press the cabbage lightly to drain any remaining water and transfer everything to the bowl with the sauce. Add coarsely chopped onion and daikon or carrot strips. Mix everything thoroughly with your hands. It is better to do this with gloves, because the sauce can burn and stain.
Place the mixture in a liter glass jar, leaving a couple of centimeters at the top. Press with your hand to release the juice and close the lid tightly. Place a plate under the jar: the brine may rise and leak.
Keep in a dark place at room temperature. Kimchi is ready in 24 hours, but you can marinate it to your liking for up to five days. Once a day, open the jar and press the cabbage with a clean spoon so that the brine completely covers it. When finished marinating, transfer the kimchi to the refrigerator. Store for no more than 2–3 months.
About Korean rice, kimchi and hasuk
If you are a student in Korea, the choice of housing is not limited to the usual options: a dorm or a parental home. Some, of course, rent an apartment or room, but this is more expensive and not so common.
Korean students also rent rooms - usually small studios, but there are a number of other interesting solutions. For example, claustrophobic rooms 2 by 3 meters, usually without a window - koshiwon (고시원), officetheli - a more decent cross between an office and a hotel (오피스텔), and then there is a hasuk, or hasukchip (하숙집), a room in a 2-4-story building with a hostess , which takes on some of the housework and some of the cooking.
How is the housing problem of Korean students related to delicious Korean rice? Hasuks and sometimes koshiwons and other similar lifestyle establishments often offer a bonus in the form of rice and spicy kimchi sauerkraut included in the rental price. Students in Korea literally cannot starve to death!
One of the “secrets” (not so secret) in making sticky rice is that you first need to rinse it well and soak it in clean water. You need to rinse the rice several times, carefully handling it with your hands. This will keep each grain of rice clean and smooth, aid the gelatinization process and ensure even cooking.
How long should you soak rice? In the warm season or in a well-heated room, 30 minutes is enough, but at lower temperatures the time should be increased to 1-1.5 hours. What to do next, read below
