Paik Jong Won shares his recipe for kimchibokkeumbap, a Korean dish made with kimchi fried rice and sausages. He emphasizes the importance of using sour kimchi, as it is the most crucial ingredient. Other key ingredients include soy sauce, sugar, and green onions. Paik also shares some secrets, such as adding sugar to balance out the sourness of the kimchi, using sesame seeds and seaweed flakes for added flavor, and cooking the rice with the ingredients in a specific order. He also provides tips, like adding water if the ingredients don't mix well, and serving the dish with a fried egg on top.
Here are the key facts extracted from the text:
1. Paik Jong Won is making kimchibokkeumbap, a Korean dish that consists of kimchi fried rice with sausages.
2. The recipe requires kimchi, sausage, ham or bacon, soy sauce, sugar, and cooking oil.
3. Sour kimchi is essential for kimchibokkeumbap.
4. The amount of soy sauce used depends on the saltiness of the kimchi.
5. If the kimchi is bland, more soy sauce is needed.
6. If the kimchi is salty, less soy sauce is needed.
7. Sugar is used to enhance the taste of sour kimchi.
8. Paik Jong Won recommends using instant rice for kimchibokkeumbap.
9. Freshly cooked rice can be used, but it's best to spread it out on a large plate to cool down before using.
10. Paik Jong Won uses a specific order of ingredients, starting with cooking oil and green onion.
11. He adds sugar before adding soy sauce to create a "soy sauce scorched in oil" flavor.
12. Kimchi is added after the sugar and soy sauce have been mixed.
13. If the kimchi is too watery, the soy sauce and sugar may not mix well, and water may need to be added.
14. Red pepper powder can be added to enhance the flavor.
15. The dish is finished with sesame seeds and seaweed flakes.
16. A fried egg can be added on top of the kimchibokkeumbap.
17. Paik Jong Won recommends using a small mortar to grind sesame seeds for the best flavor.
18. Seaweed snacks can be used as a substitute for seaweed flakes.
19. Cucumber kimchi is not suitable for kimchibokkeumbap.