hiiiiiiiiiiiiiiiiiiiiiiiiiiii my dear bloogers ^^

i am still suffring from the cold this year it was an expection ^^ we have never faced such a long cold days like this year. so i am sorry if i can’t post like i used to do ^^
today i present a western version of kimchi bokumbap by misty yoon^^. it will be delicious in these cold days mmmmmm ^^

This is left over rice from last night. It’s mixed rice that consisted of 1/2 farro, 1/4 quinoa and 1/4 white rice. I will exprienment with different types of grain or just plain white rice in the future.

Reheat the rice in microwave for 1 minute and gently mix well with 1 tablespoon sesame oil and seeds.


Equally divide the rice into the muffin pan and make a small hole in the center with a spoon or hand, just enough to fill it with kimchi.

Looks like this….

Equally divide sauteed kimchi into muffin cups.

Sprinkle cheese on top.

Sprinkle chopped green onion and ham if you’re using.

Bake at 400 degrees for 10 minutes until cheese melted.

Slightly cool and remove the muffins from the pan. The muffins didn’t hold the shape while I was removing them from the pan so I ended up inverting the pan. It worked fine because I didn’t add too much cheese


” The most quickest and easiest way to make the kimchi bokgumbap will be just sauteed kimchi, add rice and ham then finish with sesame oil and seeds.”

Editor : kavka

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