How to Make Kimchi Bokkeumbap (Kimchi Fried Rice)
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- Опубліковано 29 чер 2024
- Keith Dresser shows host Julia Collin Davison a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).
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I always like Keith’s instructional presentations
I'm Korean and I have to admit that his kimchi bokeumpap(spelling doesn't matter) recipe is legit! Of course as you might be already aware, it's such a casual food and has so many variations. but I have to say many Koreans would love Keith's recipe again.
What is the correct spelling? What are good meats to add? Ham doesn’t sound like what I’m looking for.
Can you use day old brown rice? Why do most stir-fries use white rice??
@@aleciawimer8506 Sorry for the late response. not sure there's a definitve correct spelling for bokeumpap. bokeumpap looks fine enough to me.
Pork and beef, chicken can be a good option. someone likes kimchi bokeumpap without any meats.
@@aleciawimer8506 Day old rice is better for making bokeumpap. because it contains less water, it sears more easily and the texture could be more crispy.
You can use brown rice too. but it has different texture from white rice. someone might find it hard to enjoy the hard texture of browm rice.
When I was in Busan, I was surprised at how popular Spam is. Koreans even wrap it in expensive wrapping paper and give it away as a gift.
More Korean recopies please.
Seconding this. More Korean food, please!
In the meantime, I would recommend Maangchi's youtube channel, her recipes are fantastic and she is such a delight to watch.
@@ffkeixi Was getting ready to recommend the same!
Maybe done in an authentic non-Americanized way, by actual Koreans.
Anybody who uses the expression "you don't want to futz around" is a good guy
You could add any kind of ingredients you want in this recipe. Corn, cheese, beef.. Every kind of delicious one is good. And It's very good recipe. Exactly the same way I do. This Korean man gurantees.
Yup. It’s the perfect recipe to clear out your refrigerator!
I’m in Hawaii and like to add watercress
these people put ham into this... its SPAM OR RIOT
@@emmereffing lol everyone has their preferences or in your case demands
I never put in oil, just butter
The rice didn't look mushy to you? To my eye it looked wet.
I like to add bacon to my kimchi fried rice! Really authentic recipe, Korean approved ✅️
I love this recipe. Instead of onions and ham, I put bacon, garlic and corn. So many ways to have a bowl of goodness!
Also add cheese. It goes well with kimchi. Kimchi is delicious even when added to hamburgers. Welcome to the world of kimchi.
I just made this, I spent 2.5 years in Korea while I was in the Air Force and this was as good as any I had while I was there. I used spam instead of ham though.
Amazing job! This recipe is legit and their pronunciation is fine. The only difference you’ll see in a Korean household is that we never measure things (especially in a common dish like this) but I understand its usefulness for a wider audience. I like mine topped with mozzarella cheese :)
I’m used to eggs scrambled in the whole thing like Chinese, Thai, Japanese, etc. styles of fried rice, and my friends use bits of regular supermarket smoked bacon instead of the more expensive ham. It is MMM...
Thanks for the video! A couple of things to note:
- You don't need to toast the gim if you buy the smaller containers as opposed the sheet. The sheet is made for large gimbap rolls and are not as crispy to facilitate rolling.
- As many have said, spam is a more common choice. Many Korean/Asian supermarkets sell something similar to spam as well.
- Another reason to use day-old rice is because bokkeum like this is usually made to use up leftovers.
- [CITATION NEEDED] Kimchi that's older are not only softer, but also have more fermented/sour flavor, which is another way to add flavor/complexity to the dish.
+ [CITATION NEEDED] This will happen with jarred kimchi. You can use canned kimchi, but note that the canning process will partially cook the kimchi, and you won't get the benefit of developing flavor over time.
- [CITATION NEEDED] I would avoid cooking with sesame oil and just add it in the end: Cooking the oil reduces the fragrance and reduces the oil's effects on the overall dish.
- I would recommend eating the dish with a spoon over fork/chopsticks because the rice is looser.
-I would say pork belly is the most common protein vice spam but you use what you have.
-Older kimchi is more used for jiggae’s than for rice because the jiggae is cooked for longer so age doesn’t affect texture as much.
-This video is incorrect as most Koreans don’t generally use cold, dry day old rice for our fried rice because we all have rice cookers that keep rice for a week. There isn’t really such a thing as leftover rice. Korean fried rice is wetter than other kinds of fried rice. Also we only really eat sticky rice so it doesn’t really matter if it sticks together.
In the end, you use what you have. This dish evolved from poverty like Buddae Jiggae after the Korean War so it meant American soldiers had processed pork like spam/ham which they gave to the Korean people.
@@ingetout - Pork belly? Is that so? One of the benefits of using something like spam is that it's easier to cut to pebble -sized rectangles. It might be a regional or individual thing though.
- I dunno about the rice, but I wouldn't leave my rice in my Cuckoo for more than 3 days. You're only supposed to leave the rice in the warm setting for 24 hrs and I notice rice starting to dry out at the 72 hour mark. You also shouldn't leave out the rice in the cooker after it cools because it becomes a breeding ground for bacteria and, due to the moisture level, mold.
I’ve cooked rice and left it open to cool in the fridge on the same day on the odd occasion when I just can’t wait(cooked early in the morning). It does work but of course not the same as o/night
Very very nice. Some great tips and information. Thanks.
I love America test kitchen, they share without making you pay, especially with prices these day, thanks for sharing excellent ideals
Lo~ve, kimchi! Always amazing show!🎉
I followed you recipe, my family loved it ❤️
Great job with this! Speaking as someone part-Korean, I like how respectful and enthusiastic you are, and you did pretty well on pronunciations!
Looks delicious!!
like the way you fried the eggs, thank you so much for sharing. 😊
Yum. Family breakfast every Sunday!
Amazingggggg recipe, ❤
Thank you so much 😊
This sounds delicious!!
Interesting recipe, i have never had Kimchi. 🤔
I have added Sauerkraut to fried rice with great success. I suppose it works as kimchi does. The high heat converts the sourness making it more like the other ingredients than the more familiar taste by making it mild.
Great idea!! I’ll try it!!
He did a great job! This is such a forgiving recipe, every family/person has their own version. I don’t find it crucial to use day old rice, although nice, because the texture is a bit on the wet side like paella. Instead of gim,fresh julienned perilla leaves is nice in the summer.
great video - love it !
It looks delicious
Kimchi is a staple when I grew up in S. Korea. I came from the southern part where people add various fermented seafood such as squid, shrimp, anchovies, etc. which gives a lot of complex flavor to the kimchi. Koreans make many many kinds of kimchi from various vegetables. Some of my favorite kimchi is obviously cabbage kimchi, but radish kimchi, young radish kimchi (very good with egg and noodles), and spring onion kimchi... oh my .. they are heavenly. They are somewhat stinky so unless your company all enjoy kimchi, the odor can be offensive to others. When kimchi get too old and well fermented and get sour, it's time to make a fried kimchi. Once sour kimchi is fried with old, the flavor get transformed completely to more mellow and sweet and more savory. Many of my American friends don't like kimchi, but once I fry them, they seem to like them much better. It's hard to explain the flavor, but you gotta try this. "KIMCHI" just wonderful dish with many hidden colors.
What exactly do you fry? Old and new kimchi together?
@@aleciawimer8506 Mainly old fermented kimchi. You can tell when it's time to fry. We add onion (more or less) to balance out the sourness of Kimchi (depending on the stage of kimchi and up to your taste) instead of sugar. If I can add some chopped fresh kimchi at the end to add some crunch once the old kimchi is fried, the texture is somewhat soft. Similar to fried kimchi, another very popular dish with old kimchi is a Kimchi pancake. Chopped up the old kimchi along with juice, add eggs (if not egg, texture will be crispier, but I like egg to add a good protein boost and more sweeter taste), chopping onion, spring onion, and a little bit of flour, and a little big of sugar and salt to your taste, then make a kimchi pancake with lots of olive oil (I only use olive oil and avocado oil). Almost pan frying to make round edge is crunch and crisp. Enjoy!! 🙂
try to make it with diced SPAM
I like Bi-Bim-Bop because it's fun to say.
~~ Ingredients ~~
1 1/4 cup cabbage kimchi
2 slices ham, sliced sort of thick (or whatever you want protein wise)
5 scallions
8 inch sheet of gim (korean style nori)
1 large onion, chopped (1 1/2 cup)
4 tsp gochujang
4 tsp soy sauce
1/2 tsp pepper
3 cups day old rice
4 tsp toasted sesame oil
~~ Recipe ~~
1) drain kimchi of juice but reserve 1/4 cup juice, slice kimchi into 1/4 inch slices
2) Cut ham (or protein) into small, 1/4 inch pieces.
3) Slice scallions and separate white and green parts
4) Toast gim over stove burner until slightly shrunk and aromatic, cut into small strips
5) Heat 1 tbsp veggie oil over med-hi heat in a 12 in non-stick skillet until shimmering
6) Add ham, onion and scallion whites, cook ~6mins until onion softened and ham gets some color
7) Add kimchi, kimchi juice, gochujang, soy sauce, pepper and some water (doesn't say but looks like 1/4 cup or less)
8) Cook until kimchi softens ~4-6 mins
9) Reduce heat to med-lo and fold in rice to coat with liquid
10) Add sesame oil and 1 tbsp veggie oil
11) Return heat to med-hi and cook until rice begins sticking ~4 mins
12) Fry some eggs
13) assemble eggs, rice, toasted sesame seeds, scallion greens and gim and serve
cheers
U can also just crumble up one or two pieces of the prepared salted/roasted gim sold as “snacks” instead of buying those big sheets
wonderful recipe...I cant help saying this. this recipe touches very very important point....excellent..A+++ ,,,I am korean too
Great job with your pronunciation, Julia!
Use ripe kimchi. If your kimchi isn't ripe, add a little vinegar
Yup!! I have eaten canned kimchi like the one shown in this video and it’s usually ripened enough. I make my own kimchi too and it takes a month in the refrigerator before it’s ripe enough for budae jjigae and kimchi rice, though I usually finish my kimchi faster because I like the taste of fresh kimchi more than the ripened one
Correct!
@@Tinnevelly i like fresh or ripe. I hate the in-between 🤣
Had the kimchi. Had a can of spam. It was amazing. Pull out the frozen leftover rice from Chinese carryout and all the ingredients. It is an amazingly good dish.
It is nice. I mean, gochujan is purely optional and if you are using matured sour kimchi, put sprinkle of sugar so you can mild down acidity.
Morning ATK
Salutations from California 😋
Fantastic recipe. I love kimchi. I notice that some kimchi is much tougher and fibrous than other types, although I'm not sure why. I prefer a softer textured kimchi.
If the napa cabbage dries out it will become tough and fibrous.
@@LoebRules This has happened with stuff I just bought though.
@@Ottawa411 probably means they didn't use the freshest of ingredients
@@LoebRules I guess that I should shop for better quality next time.
@@Ottawa411 where are you getting them from?
Making right NOW. I have all the stuff lying around. Going to double the protein with egg whites, and double the veg with some celery and bok choy. But this was the perfect weeknight inspiration- thanks!
Dont add celery
@@trex1448 what? Celery is the best in Asian foods!
@@SS-wi4tm not in Korean cuisine and not in kimchi you can do whatever you want but it's not normally in kimchi.
This dish made me tear up when I first cooked it ❤
Yeah here in Tennessee I'm always wondering what to do with my leftover kimchi. To be honest that I have to make it before I can use it.
Keith reminds me of someone from the 80's who belonged to a racquet club & drove a Porsche.
Ugh I’m hungry 🥹
Wondering if the precooked, packaged rice that you nuke for 90 seconds would work in a pinch (not nuked) in place of refrigerated leftover rice.
ATK HAS the “Hunger Pangs” for Chinese food, we now need Korean chefs for Korean food to properly cook Korean cuisine.
I love this idea, a Korean food series similar to Hunger Pangs would be so cool.
Given that the majority of the recipes presented during the Hunger Pangs series have previously been featured on the ATK TV show at some point in its 20+ years on the air, that the cast members over the years presenting those recipes included Bridget Lancaster, Julia Collin Davison, Becky Hays and Lan Lam and that the recipes themselves were developed by ATK people including Bryan Roof, Adam Ried, CI Senior Editor Steve Dunn, Bridget, Becky and Lan, does having the Pangs redo these recipes "elevate" them? There also seem to be a number of Koreans weighing in giving Keith's recipe (well, CI Managing Editor Liz Bomze's recipe) the thumb's up so it can't be all that im-"proper"-ly cooked.
I really like watching Kevin and Jeffrey cook together, even if some of the recipes themselves are "repeats". I like Jeffrey's gentle (and correcting) instruction together with journalist Kevin's interview-y eagerness. If you haven't read Kevin's article about Jeffrey that appeared in the NY Times a few years ago or heard the more recent "Proof" podcast that builds on that article, seek them out. Jeffrey was a UA-cam cooking "star" long before Hunger Pangs and the reason is rather poignant.
At 5:10 the paste that's added is Go-to-jang?
What is that?
It's 'Gochu jang' (Korean red pepper paste)
It is surprising that a recipe that suits the taste of Korea is on the air, rather than a recipe that is made to suit the taste of another country. cool😄😄😄
수년전부터 구독해서 보고 있었는데 이런날도 있네요 ㅎㅎㅎ
진짜 놀랍네요... 심지어 변형된거 아니고 제법 본격적인 레시피라 놀라워요
정말 디테일이
나파캐비지라고 하는 것도
갬동이네요
보통 차이니스캐비지라고 많이 하는데
👍👍
Would cooking in a cast iron skillet provide more browning or caramelization?
Probably, but the real issue is if the seasoning is not great, then chances are it may stick to the pan and be difficult to remove, hence the suggestion of using a nonstick pan, likely as insurance to avoiding this potential issue.
Kimchi is acidic
@@Luke.Cooking Yes, that too, totally didn't even think of that and that it'll strip the seasoning from said pans.
Yes, cat iron would be fine, carbon steel would be fine. Kimchi is acidic, but not that bad, if your pan is well seasoned, it will hold up fine. Seasoning is a process anyways, it's never locked in stone. Just watch your heat, a little crispy rice is great, but the chili in the gochujang and kimchi burns at about the same rate rice does, and you can go from crispy to burnt in seconds. Medium low heat, let it sit still, preferably under a lid, and it did only take a couple minutes to get that crispy bottom.
I cook kimchi and gochujang in my cast iron all the time and i never have problems. I also make a lot of tomato based recipes and its never been stripped. I think this is an old wives tale, ive never heard anyone having their cast iron "stripped" by acidic food or even soap. The only problems ive had is water sitting in it too long or leaving it on too high heat while seasoning it.
Hello
"I could watch you cut scallions all day." Same, girl, saaaame.
Does it matter the kind of rice? I really like basmatic rice.
Koreans use sushi rice. Look for shorter grain rice that's stickier.
@@choidj Shorter grain is too sticky.
You can absolutely use basmati rice :) we do use short grain rice though
@@robertlee8805 Well, I don't know what to tell you. It's what Koreans use. Bokkeumbap, bibimbap, kimbap, gongibap; it's all short grain rice.
What do I do with the seaweed and an induction cooktop? No gas!
Stick it in the oven or buy pre-toasted seaweed snacks.
ATK, HI, KEITH, this looks fine,,I also am making my first batch of KIMCHI, one favourite fermented foods, I’ll DEFINATELY try this dish,,,,,THANKS,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
I love ATK (want a job there) but I don't know the rice looked mushy to my eye, esp before he added the oils. Maybe didn't need the extra water? Just the kimchi liquid? And gochujang AND soy on top of ham...very salty, no? Maybe my non-Korean tastebuds differ but I am part Portuguese, and we are not afraid of salt or heat. Always have kimchi (and sauerkraut) in my fridge so trying it anyway!
If you look it too mushy and you're afraid of it, You don't put the kimch water on it. It totally depends on your preference. Don't be afraid!
Didn't he just said that the kimchi and it's juice are added at two points? (0:52)
Then he adds everything at once.
Kimchi fried rice is always best with spam. Period.
I use hot dogs in this recipe, also not bad...but Spam for sure!
W♥️W!
Add MSG before uncle Roger gets here.
Looks great! Any such thing as salt free Kimchi? I can't have much sodium.
Pretty sure you could always gently place it in a strainer, & gently rinse it off.
@@mddell58 Sounds reasonable. Thanks!
Kimchi is made by lactic acid bacteria fermentation, under anaerobic condition. As lactic acid bacteria have high tolerance of salt concentration, while other unwanted putrefactive bacteria don't, salt is added to supress those bad bacteria. Without enough salt concentration, the bulk of vegetables in water would become fetidly rotten very rapidly.
Maybe you can find not so salty Kimchi in supermarket just like what Keith used in the video (whole jar of Kimchi juice was added to the fried rice, no problem, very impressive). Food industries always have their own tricks, very different from the traditional. I guess after lactic acid bacteria fermentation of the vegetables, the excessive salt was indeed rinsed off as @D Hoosier said, then flavors were added afterwards, before the products were put into air-tight jars or sealed cans. Traditionally in Korean restaurants, the folks would offer Kimchi for free as side dishes, served on tiny plates. Salty!
@@ningcheng_shu Thanks, I found recipes for salt free salt free kimch here on YT so I'll try that out. ☺
They forgot to add gochujang
A little too oily imo. You can skip the sesame oil. Just drizzle a quarter of the amount at the end for flavor instead of using it with veg oil during cooking. Bacon instead of ham also is killer. Spam goes ridiculously good with kimchi. You should eat it only with kimchi imo. Its that good with kimchi and rice. You can even melt mozz cheese to balance out spiciness. You should also use well fermented kimchi not fresh or moderately fermented kimchi. Some beer or booze of choice to wash it down and its a complete meal that will put hair on your chest.
I lived in Korea for more than two years and for the life of me, I can't remember anyone who would have said kimchi smelled wonderful. It was described in a few other terms, not appropriate for public discussion, but never wonderful.
Where's the garlic?!
I’ve a bugbear…Bridget saying ‘tuck in’! I’m like *groan! groan!’ 😩 however I’m annoying to myself…so…
I’m glad Julia hosted this edition. Thanks!
Onions are not ideal due to the extra moisture. Only green onion is recommended.
Please uncle Roger, find this video please. 😂
Forks out ingredients, then dumps container in... wtf? You just just want to make the video longer. Hmmm, yeahhh, uhaya, mommy, yeah... STOP!!!!!
Keith I normally like what you do . I don’t like the crispy edges around those eggs .
Try lower heat and a little more time. Just gentle.
He needs to pronounce Korean food better. He's emphasized chee/chi too much ee. And the other Korean food dishes. Google even does much better.
Not here for the pronunciations. Here for the recipes and tips. If you want proper pronunciation, than hit up Maangchi’s channel. But then again, I’m sure Maangchi doesn’t pronounce every English word properly either.
외국인수준에서 아주 상위권의 발음입니다.
Cultural appropriation 😮😮😮
I'm korean, how so?
How is cooking a recipe cultural appropriation? They didn't claim to have invented it, or rebranded it with a whitewashed name...
What Loeb says 👍
@@LoebRules I've noticed that most negative/mean comments are from trolls, their profiles are nothing just like their comments ;)
It would agree if they white washed it but it’s legit.
He mucked up this dish. Who taught him this Korean dish?
Really? I thought the exact opposite actually. He really seemed to know his kimchi fried rice, as if he learned from a Korean grandmother... from the way the kimchi and gim is cut, his mention of using spam, to finishing details like the sesame seeds and egg although his way of cooking the egg with the butter is probably not traditional, but looks better. Can't wait to try it this way myself.
@@danielyoo1108 apparently Robert is the authority on Korean cooking. There are a million ways to make this dish but the foundation is all there. Am I wrong?
No he didn't. That is exactly the foundation of this dish. The ONLY way I MIGHT agree is if Uncle Roger does a "Haiiyyyaaa" on this. Otherwise, everything ATK does is on point.
@@SarahR5338 yup. He’s just being prejudiced about it. Kimchi, rice, gochugan, sesame oil. That’s the foundation.
@@Luke.Cooking totally agree!
I feel like so many of your recipes are ruined by the addition of meat.
Then, why are you watching this then? go find either vegan or vegetarian channels to watch.
@@johnhpalmer6098 Kimchi fried rice is OFTEN vegan. So are many other dishes. It just stinks when a dish is ruined by putting dead pig in it.
@@amy3458 Well, hate to break it to you but while that may be, it is not always guaranteed the way to eat, and often is not meant it's always, but usually it is is what it means. There is a distinct difference between the two.
@@johnhpalmer6098 Oh, thank you, Jack Handy. I feel so much wiser for having experienced your propensity for the profound.
@@amy3458 Kimchi fried rice is not vegan. Traditional Korean kimchi uses fish sauce or fermented anchovies. You’d be hard pressed to find a Korean family that doesn’t use either or in their kimchi recipe. Also, adding a fried egg is traditional as well, so calling it OFTEN vegan is incorrect.