Kimchi bokkeum-bap means: kimchi-mixed-rice. It's the Korean version of nasi goring. You take some left over rice (don't use fresh cooked rice!) and fry it with several ingredients. The main ingredient is kimchi (김치) made from Chinese cabbage.
The basic ingredients: cooked rice and kimchi:
Kimchi is already pretty spice but you can add one teaspoon of hot pepper paste (gochujang). You can also make this dish without the hot pepper sauce, especially when you use many other ingredients. Gochujang is rather overpowering:
Cut kimchi finely (note: I didn't cut the kimchi in the photo's below). Fry the kimchi and pepper paste in some oil (sunflower, sesame or a mixture of both):
Add the rice and fry on a low fire for 15 minutes:
I make this dish as an easy and quick lunch. Prepare some side dishes like (Japanese) pickled daikon and seaweed salad (chuka wakame) and you're done in 15 minutes.
This is the basic version. You can also add a can of tuna, left over meat, shrimps, mushrooms, onion, carrot or zucchini. A can of tuna in juicy olive oil works best. Just make sure to chop all ingredients rather small. To serve you can fry an egg and put it on top of the kimchi bokkeumbap and sprinkle some shredded gim (dried seaweed), chopped scallions or sesame seeds as a garnish. You can make kimchi bokkeumbap into a rather rich dish. Or keep it simple when you're pressed for time.
In Amsterdam all ingredients are available in Dun Yong, Stormsteeg 9 near the Nieuwmarkt.