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January 3, 2011 / HL

At Home | Kimchi Bokumbop

Inspired by all of my mom’s home-cooking, we wanted to keep up with cooking at home as much as possible.  We liked the kimchi fried rice from Marination Mobile, so we decided to attempt to make it on our own. Along with some leftover “Bool-kogi” from Trader Joe’s last night (I think it’s really Kalbi style, but whatever TJ’s) and the fact that we’ve been wanting to try out some of the fresh kimchi from our local Asian grocery, kimchi fried rice was an easy choice for dinner tonight.

Bokum means sautéed or fried and bop is rice. Therefore, this is Kimchi bokumbop!

We took a shortcut using Trader Joe’s marinated meat. It’s good on it’s own, but since we had some leftover from dinner last night, it went to good use. You can choose other meat substitutes, like pork, chicken, spam or tofu.


  • 2-4 Tbsp of sesame oil
  • 2 Tbsp garlic, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup kimchi, cut into bite-size pieces, with juice (for the rice)
  • leftover “bool-kogi” from Trader Joes (you can use other meat that you would like) – about 3/4 lbs
  • 2 cups of cooked rice
  • soy sauce, to taste
  • salt and pepper, to taste

Additional add-ons (optional):

  • fried egg
  • additional fresh kimchi
  • seaweed salad

Ready? Here we go!

1. Heat up a wok (or large pan). Add some sesame oil. Once the oil is heated, added the garlic and onions. Soften.

2. Add beef and mix together. Since the beef was from the fridge, this step was mainly for warming it up. If you are using new meat, cut it into small pieces and cook until it is done.

3. Add the kimchi (without the juice) until it starts to dry out.

4. Add the rice and mix it together well with the meat, kimchi, et al.

5. Add the sauces – kimchi juice,and 2 Tbps of sesame oil. Add soy sauce to taste. Mix well. Add salt and pepper accordingly.

6. Add the green onion. Mix well. Ensure that all the rice is evenly coated with the sauces.


We added a fried egg, some more kimchi, and seaweed salad. We also ate it with some seasoned seaweed paper. It was delicious, if I do say so myself.

Some additional tips:

  • We actually didn’t have any leftover rice, so we had to make it. I cooked some rice a couple hours before dinner,and left it out in room temperature to dry out. If you use fresh rice, it’s too soft to uphold against mixing it and can break apart. You must use old rice.
  • A wok would be the best for this, since it helps to distribute the heat and makes it easier to mix. We didn’t have one, so we used an oversized frying pan. Just make sure that it’s big enough for all the contents.
  • Any type of meat can work for this. The Trader Joe’s version works great because the meat is already seasoned.
  • The additional add-ons are optional, but I recommend it. You can come up with some ideas of your own.
  • If you have never bought any kimchi before, it’s easily found in most asian grocery stores. It’s a spicy pickled napa cabbage. This fried rice is not really as spicy as it may seem, so we added some additional kimchi to eat along side it.


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  1. Dub-C / Jan 3 2011 10:39 PM


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