We had a craving for this recipe: https://www.maangchi.com/recipe/kare-bokkeumbap.
Our modifications: first, we used 2 boneless chicken breasts (1/2” dice) as well as 1/2 yellow and 1/2 red bell pepper instead of the green bell pepper. We also used 2/3 lime instead of lemon. We rinsed the 1/2 cup kimchi as directed before chopping, but we may not rinse the next time.
Second, we used exactly 3 cups cooked white jasmine rice, but I suspect the recipe actually used slightly less than that.
Finally, we initially used 1/4 cup Ottogi Korean curry powder (same as depicted in Maangchi’s post), but we found it underseasoned. We supplemented with 1 tsp S&B Japanese curry powder, additional lime juice (almost the rest of it, except for the core), and 1/8 tsp each of salt and sugar. We found the S&B and additional lime juice transformed the recipe.
The next time, we may try this with S&B curry powder (which was far more robust) instead of Ottogi. (July 2026)
Cooking Adventures 