Cook's Illustrated

Kimchi Bokkeumbap

Like all forms of fried rice, kimchi bokkeumbap is straight-up home cooking: cozy, unfussy sustenance that’s rooted in the spirit of making do with what you have. At its core is leftover cooked rice stir-fried with the ruddy, gently spicy fermented napa cabbage that most Korean cooks keep on hand. But from there it can—and usually does—get personal, since that rib-sticking, umami-charged base is just the thing to capture all sorts of odds and ends. In any given kitchen, you’ll find the rice bulked up with ham, Spam, sausage, or seafood (fresh, tinned, or smoked); seasoned with gochujang, plum extract, or oyster sauce; dolloped with mayonnaise; topped with crumbled gim (dried seaweed); bundled in a gauzy omelet; cradling a runny fried egg; or teeming with gooey cheese.

“Every family has their own twist,” said Sun-Jung Yum. The daughter of South Korean immigrants, she grew up eating kimchi bokkeumbap with her family in Cambridge, Massachusetts. Yum’s family personalizes their kimchi fried rice with bacon, sausage, and pieces of tteokbokki (chewy Korean rice cakes). “This is how my family has grown to

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Illustrated

Cook's Illustrated4 min letti
The Best Petty and Utility Knives
We love our chef’s and paring knives; we rely on them for most cutting tasks in the kitchen. But occasionally we find ourselves wishing we had a knife that split the difference between these two workhorses—a midsize knife with more power and coverage
Cook's Illustrated2 min letti
Cook's Illustrated
Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Lan Lam, Annie Petito Associate Editor Steve Dunn A
Cook's Illustrated5 min lettiCookbooks, Food, & Wine
Equipment Corner
A good grill spatula should be agile and tough and keep your hands and forearms safe over scorching-hot cooking grates. We tested seven, priced from about $8.50 to about $37.00, grilling burgers, salmon fillets, and pizza. To test their durability an