Kimchi Fried Rice

   

Ingredients

3 Bowl Steamed rice  

1 Cup Kimchi, chopped

1/4  Cup Kimchi juice  

1/4 Cup Water

3 tbsp Gochujang  

3 tsp Sesame oil

1 tsp Vegetable oil  

Green onion 1 chopped

1 tbsp Roasted sesame seeds  

1 piece of Gim, roasted and shredded 

Gim , also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. 

Gochujang is made from a mixture of gochugaru (Korean chili powder), glutinous rice, fermented soybeans, and salt, with some recipes also including barley malt powder and rice syrup. These ingredients are fermented together to create a savory, sweet, and spicy condiment with a deep umami flavor.   

 

Instructions

Wash and chop the green onions.

Heat up a wide flat pan. Add the vegetable oil. Add the kimchi and stir fry for 1 minute over medium heat.

Add rice, kimchi juice, water and gochujang. Stir the ingredients together for about 7 minutes with a wooden spoon.

Add sesame oil and remove from heat.

Garnish with chopped green onion, roasted gim and sesame seeds. Note: The rice has to be soaked for 30 minutes and pressure cooked for 30 minutes. Can be cooked in advance and stored in a refrigerator for use. 

 

 

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