Kimchi Bokkeumbap

Kimchi Bokkeumbap

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Kimchi bokkeumbap (Korean pronunciation: ) is a variety of bokkeumbap (Hangul:, fried rice dishes), a popular dish in South Korea. Its name literally translates as "Kimchi fried rice." Kimchi bokkeumbap is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats.Leftover rice and/or over-ripened kimchi as ingredients are usually preferred in preparing kimchi bokkeumbap.Over-ripened kimchi can also be used for cooking kimchi jjigae. Indeed, well-fermented kimchi and chilled rice can produce a flavor of greater richness as opposed to freshly made kimchi and rice. In preliminary preparation, as surplus "kimchiso" (hangul:, kimchi filling, mostly shredded daikon, green onions and jeotgal, fermented and salted seafood) taken out from kimchi, squeezed to discard its brine. Without completing the process, the resultant dish can be mushy in more

Product details

  • Paperback | 172 pages
  • 152 x 229 x 10mm | 259g
  • Equ Press
  • United States
  • English
  • 6136654504
  • 9786136654508