FRIED RICE · Easy · 18 min

Kimchi Cheese Bokkeumbap — Rose Style

Name: Kimchi Cheese Bokkeumbap — Rose Style
Ingredients: 2 cups rice; 1 cup kimchi + brine; 100g spam; 60g mozzarella, 20g parmesan; 1 Tbsp cream or American cheese slice

By Bokki Curator

Converts sour to creamy — cheese off-heat encapsulates capsaicin.

TL;DR

Converts sour to creamy — cheese off-heat encapsulates capsaicin.

Prep 10 minCook 8 minServes 2

Ingredients

2 cups rice
1 cup kimchi + brine
100g spam
60g mozzarella, 20g parmesan
1 Tbsp cream or American cheese slice

Steps

Kimchi rice as classic.
Off heat add cream/cheese, cover 1 min melt, mix.

Tips

Boiling cheese splits; off heat only.

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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
Classic and rose tteokbokki →Bokki variations start from the street-cart sauce, then fork.