Kimchi quinoa bokkeumbap from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 240) by Joanne Chang and Karen Akunowicz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on November 05, 2025

    This is easy if made ahead. The steak needs to be marinated for a day, and there are two other components that can be prepared in advance. My partner absolutely loved it and it felt pretty healthy.

  • EmilyR on February 27, 2021

    Another vote for tasting better than it looked. I followed the recipe exactly and would likely reduce the oil a bit next time.

  • Rutabaga on November 26, 2018

    This had great flavor, a little sweet and a little spicy (but not too spicy), and tasted much better than it looked, as the marinade from the meat colored the entire dish brown. Like anya_sf's experience, I found that the marinade clung to the meat, then leached out during cooking. I left it in the pan to flavor the rest of the dish - delicious! I used chicken thighs in place of beef, which I very thinly sliced while frozen before marinating. I also set some plain chicken aside without marinade and made a kid-friendly version of the dish seasoned only with soy sauce (and no kimchi) side by side with with the spicy version.

  • anya_sf on February 07, 2018

    I adjusted the ingredient ratios - used 1 c quinoa, 3/4 lb beef (with half the marinade), 3 c broccoli florets, 1/3 c pistachios, maybe half the oil. My pistachios were already toasted, so I didn't roast them with the chili powder. They were good (and I thought there were plenty), though I'm sure the seasoned nuts would be even better, but you could also omit them if you didn't like them. When I stir-fried the beef, the marinade clung to the meat at first, but exuded out during cooking and resting. I wasn't sure if I should add the liquid back into the wok with the beef or leave it behind (it had been cooked). I tasted the quinoa and thought it could use more flavor, so I poured the liquid back in. Watch out when you stir-fry the quinoa as it pops all over the place! I served the bokkeumbap with fried eggs on top, which was good, but didn't add that much, as the dish was already so flavorful. It was really good and came together super quickly with the quinoa made ahead.

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