Kimchee bok-keum bahp is a Korean home and café food. At home, it's a way to use up kimchee before it gets too ripe to eat (at which time, it gets dumped into a big pot and turned into kimchee jji-gae). "Bok-keum" means sauteed or fried and "bahp" is steamed rice if you're only halfway through Korean 101. So essentially, kimchee bok-keum bahp is fried rice with kimchee, and yes, all those stories about Asian restaurants - today's leftover rice is tomorrow's fried rice - is totally true and totally applies here.

Here's a nasty little sercret - kimchee bokkeum bahp tastes infinitely better when cooked with chopped Spam, but since I don't ever just have Spam on hand and the point of kimchee bokkeum bahp is to use leftovers, I usually use frozen leftover galbee or bulgogi. Of course, leave all of that out and your kimchee bokeeum bahp can be vegetaarian.

Kimchee Bokkeum Bahp

Chop leftover bulgogi, galbee, or any other meat that you want to use up. If they are already cooked, that's fine. 

Chop kimchee, onions, green onions , and any other vegetables that may be squatting on valuable refrigerator real estate into small bite-size pieces.

Saute meat, kimchee, and vegetables in a few tablespoons of butter. Add day-old, cold cooked rice, a dash of soy sauce to taste, and a few tablspoons of the kimchee juice  from the jar. (I do not know the scientific name for this, so I am calling it kimchee juice for now.)

I always add an egg - I'm not sure why. The egg doesn't do much, but that's what Mom did, so I do it. Push all the rice to the side of the frying pan, scramble the egg right there next to the rice, then stir it into the fried rice.

At the very end, hit the whole thing with a little bit of sesame oil and sesame seeds.