Kimchi fried rice? But it’s not fried..
About 15 minutes ago, I started cooking some carrots and parsnips. Immediately, I got bored, and now they’re just sitting in the pot, overcooked and getting mushier by the minute. It’s one of those days where I can’t find a hint of excitement and desire for anything, and I’m wishing that I had some left overs to remind my senses of something pleasant from the previous day with minimal effort. But there’s not even some cold rice in the fridge. And I’m just going to assume that you don’t know what cold rice can do, which most likely is true, and show you the way:
After a very late night dinner over the weekend, this is what I made the next morning with the left over rice. It’s 김치볶음밥 (kimchi bokkem bop). It’s the easiest thing in the world to make. All you need is some kimchi, left over rice, and whatever else you want. In my case, a lot of carrots and onions.
Bokkem-bop means “stir-fried rice”, roughly translated, but I kind of hate saying fried rice. It’s not really fried! It’s more like, stir-cooked with minimal oil. That kind of goes against the definition of the description. Let’s just say there’s no direct translation in English for it, and digress.
This is one of the first things I started cooking for myself, and I never get sick of it. And it’s only just one of many things that can come out of the neglected leftover rice, but this one is my favorite. By the way, in Korean idiom, cold rice (찬밥) often describes a neglected person. In my ideal, I don’t want to neglect anyone, or anything. Not even cold rice itself. And certainly not my grumpy, hungry self. So. I think it’s time for me to pay some attention to the carrots and parsnips. But first, I’ll leave you with this to try when you’re feeling famished and wretched, or happy and adventurous.
- Choose the vegetables you want to cook and chop in the same size.
- In a pan, start cooking the onions with carrots (or other roots) in some butter, or butter substitute like Earth Balance.
- Lightly squeeze the liquid out of well fermented kimchi and chop, add to the pan. If you want some protein, or chili paste (고추장), this is the time to add. I prefer mushrooms.
- Add the cold rice. If the rice is too dry from sitting in the fridge, add some kimchi water. Mix well without breaking the grains with a little bit of sesame oil and chopped scallions. Top with some gim.
- Dark beer goes really well with it.
- Don’t forget to brush your teeth afterwards.
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Kimchi fried rice? But it’s not fried..
About 15 minutes ago, I started cooking some carrots and parsnips. Immediately, I got bored, and now they’re just sitting in the pot, overcooked and getting mushier by the minute. It’s one of those days where I can’t find a hint of excitement and desire for anything, and I’m wishing that I had some left overs to remind my senses of something pleasant from the previous day with minimal effort. But there’s not even some cold rice in the fridge. And I’m just going to assume that you don’t know what cold rice can do, which most likely is true, and show you the way:
After a very late night dinner over the weekend, this is what I made the next morning with the left over rice. It’s 김치볶음밥 (kimchi bokkem bop). It’s the easiest thing in the world to make. All you need is some kimchi, left over rice, and whatever else you want. In my case, a lot of carrots and onions.
Bokkem-bop means “stir-fried rice”, roughly translated, but I kind of hate saying fried rice. It’s not really fried! It’s more like, stir-cooked with minimal oil. That kind of goes against the definition of the description. Let’s just say there’s no direct translation in English for it, and digress.
This is one of the first things I started cooking for myself, and I never get sick of it. And it’s only just one of many things that can come out of the neglected leftover rice, but this one is my favorite. By the way, in Korean idiom, cold rice (찬밥) often describes a neglected person. In my ideal, I don’t want to neglect anyone, or anything. Not even cold rice itself. And certainly not my grumpy, hungry self. So. I think it’s time for me to pay some attention to the carrots and parsnips. But first, I’ll leave you with this to try when you’re feeling famished and wretched, or happy and adventurous.
- Choose the vegetables you want to cook and chop in the same size.
- In a pan, start cooking the onions with carrots (or other roots) in some butter, or butter substitute like Earth Balance.
- Lightly squeeze the liquid out of well fermented kimchi and chop, add to the pan. If you want some protein, or chili paste (고추장), this is the time to add. I prefer mushrooms.
- Add the cold rice. If the rice is too dry from sitting in the fridge, add some kimchi water. Mix well without breaking the grains with a little bit of sesame oil and chopped scallions. Top with some gim.
- Dark beer goes really well with it.
- Don’t forget to brush your teeth afterwards.
