Kimchi rice is a pretty quick meal to make during the week; it can have few or a lot of ingredients as well! We use homemade kimchi, spring cabbages and parsnips grown from the garden and left to ferment for a few months then eaten during the year. You can make your own kimchi if you want and custom the level of spiceness to your taste. If you don’t have homemade kimchi, store-bought will work just as well too.
Prep Time: 30 minutes
Cooking Time: 30 minutes
- 1.5 cups rice with 2 cups water to boil in
- 3/4 cup chopped kimchi
- 1/4 onion
- 2 Tbsp. soy sauce
- 1 Tbsp. mirin
- Vegetable oil for frying
- Optional: Seaweed rehydrated, chopped, shiitaki or portabella mushrooms sliced, loose-leaf spinach
- Frying pan or cast iron skillet
- Measuring cup(s)/spoons
- Chopping knife, wooden spoon
- Cutting board
- Pot for boiling rice
- Wash the rice in a pot of water to help remove some starch. The water will be cloudy as you agitate it. Rinse and repeat until it becomes more clear. Optional: Allow to soak in the water for at least 15 minutes prior to cooking. Cook the rice in 2 cups water, lid closed for 20 minutes.
- Chop the kimchi. If you’re using seaweed, mushrooms, spinach, etc. chop those as well. Stir-fry on high in a pan with a small amount of vegetable oil for a minute or two. If the rice isn’t done remove from heat element temporarily.
- Once the rice is finished, add the rice to the pan with the vegetables and stir together vigorously. Add the soy sauce and mirin and continue to stir, watch out for burning and stickiness. Fry for about five minutes, then serve in bowl. Leftovers can be stored in the fridge and eaten next day.