Well, I’m finally out of KimChi.  Sigh.  So as the final bookend to my spicy fermented Korean cabbage rampage, I’ve gone with another traditional Korean dish, KimChi fried rice.  KimChi Bo-kum-bop is a popular dish, either at restaurants or home cookied.  It’s typically a bit of meat, KimChi, and other vegetables all sauteed together.   A dash of soy sauce and sesame oil are added for seasoning.  The KimChi “juice” leftover in the jar is also employed.  When you’re done, you’ll have a fried rice that is spicy and slightly tangy.

The process for making KimChi fried rice doesn’t vary much from Chinese fried rice.  For me, however, it’s less a dish of convenience (using up leftovers and the such) and more a dish I plan to make.  For whatever reason, KimChi fried rice seems less slapdash and more consistent in its makeup. Then again, that’s probably because I usually plan for KimChi fried rice, but I often make Chinese fried rice as an afterthought when I’m starving.  Like any fried rice, I imagine that there are infinite variations of this bo-kum-bop dish – for instance, you could replace the chicken with bits of galbi, bacon, or tofu.

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