Korean cooking forum topics:
That looks very creative, especially the kimchi and cheese combination. I will give this a try.
Yes, I agree with Reinier! I love to taste the burned part! : )
I saw this post http://sendmetokorea.blogspot.com/2010/01/is-this-rice-or-pizza.html and started searching. Found out that in Hong Kong its done with lightly fried rice topped with tomato sauce then topped with cheese.
Then I started think don’t want the tomatto sauce but yes on the kimchi. So looks like kimchi Bokumbop. So what do I want in it? Pork? Yes. Mushrooms? Yes! Soy sauce? No cheese is already salty.
So I cooked everything on the stove top, added cheese and popped it in the oven. The cheese was melting but not turnning brown so I turnned on the broiler until it had a nice color.
Everyone loved it, and yes the cheese with the most color was the best part!
Goodness! You’re becoming the king of fusion cuisine! What kind of cheese did you use?
You should sell this recipe to McDonalds or KFC.
Cheese is very high in cholesterol. If you eat too much cheese, you will get fat and your arteries will be clogged.
I like Korean food because it focuses more on plant-based foods and less on artery clogging meats and dairy products.
i never liked the mix of kimchi and cheese… although many of my friends are loving it i never found it appealing. I remember some years back this whole cheese-craze in korea. they put cheese in everything!!! from ramyun to kimchi-jjigae to whatever sometimes even without telling you.
what i would do though is, instead of cheese, put butter on it and let it melt… because everything tastes better with butter…
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