김치볶음밥 – KIMCHI FRIED RICE (kimchi bokkeumbap)

I clearly remember my first time eating kimchi. I was backpacking in Vietnam in 2004 and had never heard about kimchi, or for that matter even tried Korean food. My first thought was: why would anybody eat this?  If you are not familiar with kimchi, it consists of spiced fermented vegetables, usually napa cabbage, radish, scallion, or cucumber. There are a lot of varieties out there, some spicier than others. The traditional way of preparing kimchi is to allow fermentation underground in jars for months at a time. It is pretty stinky! My husband loves kimchi, and over the years I have come to the point of really appreciating this traditional side dish. Once you acquire a taste for kimchi, it can be addicting. Kimchi is also very healthy, as it is packed with vitamins, dietary fiber, and lactic acid bacteria that aids in digestion. Recent studies also point to anti-cancer properties of fermented cabbage. The following recipe incorporates kimchi into a fried rice dish, with some guidance from our Korean neighbors. Love it or hate it, there is no denying that this dish goes really well with Spam. If you are looking for a less-processed option, you can substitute other beef or pork (ham, bacon) alternatives. INGREDIENTS (4 servings):

• 1 tablespoon butter
• 1 tablespoon sesame oil
• ½ onion, chopped
• 3 scallions, chopped, divided into white (for fried rice) and green (for garnish) parts
• 1 ½ cup of kimchi, drained (save the juices) & chopped (preferably the red variety with napa cabbage)
• 1/3 cup of spam, thinly sliced
• 3 cups white rice (day old)
• Salt and pepper
• Seasoned seaweed, cut in strips
• 1 fried egg per serving
• 1 scrambled egg (optional)

DIRECTIONS:

1. In a pan over medium heat, sauté onions and the white part of the scallions for a few minutes, then add the kimchi without the juices. Cook, stirring occasionally, until the kimchi is heated through.
2. Add the spam to the pan, and mix to combine. Stir in the day-old rice, break up the lumps, and mix well with the kimchi. Add the juices and season with salt and pepper. (I also add some scrambled egg in the mix, but that is optional)
3. Serve the kimchi bokkeumbap hot with a fried egg, a sprinkle of seaweed, green onions and cracked pepper.