how to eat like a bird: a kimchi bokum bap with egg

You can make so many things if you happen to have a tub of kimchi in your house at all times. One of my staple items, which I never tire of, especially when I have leftover brown rice on hand is this simple kimchi bokum bap, or stir-fry with potatoes, onion, kimchi and rice. Whether you use white or brown, leftover rice works better than newly steamed because there’s less moisture and little risk of it getting mushy. I like brown rice because it stays intact and has more of a bite to it, especially when you let it stick to the pan and get a little toasted in sesame oil.

Chop a smallish Idaho potato (or 2 large red potatoes) and half an onion into small cubes and stir-fry in a pan over medium heat. I usually start off with grapeseed oil, but you can use sesame. If you find that the potatoes are sticking to the pan too much, add a little water and cover with a lid. Also, salt and pepper the whole thing. Sometimes I add a dash of soy sauce.

When the potatoes are almost done (still too firm but edible), add a handful of chopped up kimchi. When the kimchi is fairly translucent (it should only take a couple minutes more if your kimchi pieces are small), I add sesame oil and my cooked rice. I stir everything together and turn the heat up, letting the rice sit in the pan and get toasty. Some people like a crust to form, like in a paella or a dol sot bee bim bap. And some people like to add Spam or ham, carrots or peas.

Basically you can use whatever you like or have on hand. It’s one of those dishes. It’s also one of those Jesus dishes, in that a small volume of a few humble ingredients can feed multitudes. Or well, at least three or four, as the above does. I also like to fry an egg in sesame oil and place on top. The yolk mellows out the acidity of the kimchi and it is all very yummy, indeed.

Comments

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Posted by: mothership | June 26, 2008 at 09:46 PM

You can also make your own kimchi. I once used Bobby Flay's recipe, and it was really good and easy. You just have to do a few days in advance.

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Posted by: Jordan 6 | August 23, 2010 at 03:05 AM

I cooked this last night, using the batch of kimchi I made on the weekend. Loved it. I really like the idea of using potatoes, bud didn't have any. However I did add some tofu and spinach, and cooked the whole thing so it had a crispy crust.

Lovely recipe and I particularly like your easy, no-fuss and encouraging instructions.

Posted by: kathryn | September 22, 2010 at 05:48 PM

When the kimchi is fairly translucent (it should only take a couple minutes more if your kimchi pieces are small), I add sesame oil and my cooked rice.

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