kimchi rice

You need just a few ingredients to make kimchi rice. It’s easy to make and very tasty.

I adapted the original recipe to use leftovers I had in my fridge.

Enjoy!

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kimchi rice

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Ingredients

• 2 tbsp roasted sesame seed oil

• ½ medium onion, finely diced

• 6 shiitake mushrooms, sliced

• 500g kimchi, chopped (use its juice for cooking too)

• ½ cup of water

• 300g white rice, cooked

• 1 tbsp garlic, finely chopped

• 1-2 tbsp gochujang (Korean chili paste)

• 2 tbsp roasted sesame seeds

• 4 spring onions, finely cut

Optional: 2 sunny-side-up eggs

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Method

1. Heat the oil and quickly sauté the white onion, garlic and mushrooms.

2. Add the cabbage along with its juice and the water, cover with a lid and leave to cook for 10 minutes.

3. Remove the lid, stir in the gochujang, add the rice and continue stirring until well mixed.

4. At the end add 1 tbsp of sesame seeds and 2 spring onions and incorporate them into the rice. I like to add 1 tsp or more of roasted sesame seed oil too.

5. To serve, sprinkle the rest of the roasted sesame seeds and spring onions on top of the rice. Eat it as it is or top it off with a runny sunny-side-up egg.

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