I am an ex-Korean. I’m kidding.
From 2006-2009, Korea was my second home. I flew for Asiana Airlines as a flight attendant. This job ultimately boosted my love for food as I got to try foreign dishes in their own country. I fell madly in love with Thai food from the sidewalks of Bangkok and Phuket, and have always remarked how different Vietnamese food is here than in, well, Vietnam.
Unsurprisingly, Korea made me love kimchi. Hardcore love kimchi, I tell you. I remember this one time on the way back to Korea from London, I bought a really yummy chocolate covered chocolate cake from Marks & Spencer. It was so good that I ate about four slices of it. Until it was too sweet, too chocolatey. I started looking for kimchi to counter that umay feeling.
While most people order bibimbap, or go for Korean barbecue restaurants, the first thing I’d order if I’m craving Korean food is kimchi chigae (kimchi soup.)
I was craving Korean food the other week but the best kimchi I know of is in Makati (most legit so far: Min Sok) and I dare not go to Poblacion after office hours. Browsing through Pinterest, I found Maangchi’s highly rated kimchi bokkeumbap (fried rice)!
But because my husband isn’t used to just kimchi bokkeumbap, I knew he’d look for meat or some sort of ulam, so I’ll add some Korean style beef and egg. Hey wait, that’s basically like the Filipino tapsilog (“tapa” or cured beef, “sinangag” fried rice, “itlog” egg).
When I served this to A, I said, “Here’s your Korean tapsilog!” And he went, “Tapkilog, because it’s kimchi fried rice!” Well, well, well. Tapkilog then!
Tapkilog - Korean Tapsilog
Prepare a complete meal with Korean beef, kimchi fried rice and fried egg.
- Marinate beef in Korean barbecue marinade, according to instructions, at least thirty minutes. Drain beef and set aside 2 tbsp of the marinade.
- In a nonstick skillet, heat oil on medium high heat. Fry beef until cooked to your preferred doneness. Set aside on paper towels.
- Fry eggs sunny side up. Season with salt. Set aside.
- Discard excess oil and leave about 2 teaspoons only. Lower the heat to medium and cook kimchi for about two minutes.
- Add rice, kimchi juice, water, beef marinade, gochujang and cook for about 5-7 minutes, or until well mixed and liquids are well absorbed.
- Turn off the heat and add sesame oil and spring onions, mix well.
- Serve rice topped with egg and beef. Garnish with sesame seeds.
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