RecipeMuncher

I was meant to be Korean. I have no problems snacking on baechu kimchi straight from the jar, and I’m fairly certain I cook more Korean food than Chinese food (when I actually have the chance to make food). So in the spirit of procrastination, I decided to use my kimchi for some kimchi fried rice (bokumbap). Kimchi is amazing to cook with since it is extremely low calorie and packed with flavor. I mean, honestly, how bad can some fermented cabbage be for you? One should be wary of the s (...)