BOP

This Book is
Ingredients in the Korean’s Refrigerator

Enjoying Food Alone
B. BEAM BOP
KIM BOP
KIM CHI BOKE’EM BOP
DUCK KOOK
GO MYUNG
JOHN CHI KOOK SUE
YOOK SUE
JJOL MYUN

Culinary Delights for Esteemed guests
BECK PHAN
BOP
ME YUCK KOOK
NA MOOL
GO DOONG UH GOOEY
KIM CHI G. GAY
SOON DOO BOO G. GAY
DWAYNE JANG G. GAY
O. E. NANG KOOK
BOO DAY G. GAY
DOO BOO KIM CHI
O. JIMGO BOKE’EM
O. E. KIM CHI
GAY RON JIM
GAY RON MOLLY

Small yet Precious moments
JOP CHAY
MO’DIM JUN
HEM MUL PA JUN
SO BOOL GO GEE
SO GAL B. JIM
SAHM GYUP SAL GOOEY
SAHM GYUP SAL
DOCK GAL B.
SAHM GAY T’ONG
J. YOOK BOKE’EM

Swift and Effortless
BUL DAK RAMEN
RA MYUN
BUN SIK
MAHN DOO
UH MOOK
DUCK BOKE E.
SOON DAY
HO DUCK
Index

B.BeamBop
B.BeamBop is a delightful dish made with rice, a variety of vegetables and a flavorful GoChewJang(red pepper paste). In this version, we’re focusing on the vegetable-centric variation and leaving out the meat, making it perfect for a plant-based meal. You can choose whatever vegetables you like to make it your own. If you prefer mild flavors, it’s still tasty without the GoChewJang.

KimBop
In Korea, school picnics are like festivals where everyone enjoys KimBop. KimBop is like a Korean-style sandwich, substituting rice for bread and adding meat and a variety of vegetables instead of ham and lettuce. While it might look easy to make, perfecting KimBop really takes some skill, so don’t underestimate it. Each household puts its own spin on the ingredients, resulting in unique flavors. Here, I’ll share my mom’s recipe, which includes minced meat seasoned with a touch of sugar and soy sauce for a subtle BoolGoGee flavor.

GoMyung
GoMyung, or garnishes, are essential elements added to food to enhance its appearance, flavor and texture. They serve to make the dish visually appealing, highlight its colors and shapes and contribute to its overall taste. Common garnishes include mushrooms, beef, dried laver, green onions and eggs. Eggs prepared as garnishes are often referred to as “JiDan.”
Garnishes may also feature stir-fried minced beef or mushrooms seasoned with soy sauce, adding depth and richness to the dish. Korean egg JiDan involves separating egg whites and yolks and cooking them separately. Achieving thin, delicate egg sheets can be challenging, so a bit of starch powder is often added to firm them up.
These garnishes are typically prepared for special occasions and festive dishes, such as braised ribs, DuckKook and JopChay elevating the dining experience and adding a touch of elegance to the meal.