When AWED-Korea came about last month & I was researching into Korean cuisine, Kimchi or Korean pickled vegetables caught my eye. Kimchi is the most commonly used side dish in this cuisine and is also used in soups, stews, rice and as accompaniment to other dishes. Based on geography and season, various vegetables are used to make kimchi, the most common one being chinese cabbage. At my last visit to the small Asian grocery store in the neighboring town, I shopped specifically for kimchi and made some Kimchi Bokumbop or Kimchi Fried Rice. As with all other dishes, home made kimchi is supposed to be far tastier than the store bought ones but since the fried rice tasted good, I'm not complaining! Here's my version, based on various recipes on the net.
Heat some oil in a pan and fry one crushed garlic and a tbsp of chopped onion. Saute for about a minute. Then add about a cup of chopped kimchi and fry for 3-4 minutes. Add 1 tbsp of gochujang (Korean red pepper paste), 1 tsp soy sauce and about 2 cups of cooked rice and mix well. Garnish with chopped spring onions and serve with a fried egg on top or side. The fried egg I made was quite sad-looking, so did not feature it here :)