Yes yes I know the joke is on me. I was reading my blog and the times I have said I am back and then went back to hibernation is quite ridiculous. So I am trying my best to redeem myself. I actually have a few recipes at hand to share so hopefully there will be a few more posts before this year is over (will I finally be able to turn a new leaf???).
Today's dish is a super simple one. It is a Korean comfort food and if you like cuisine from North East Asia area you will love it. I do. I generally dig Chinese, Japanese, Korean food like anything. I miss my Hong Kong days when I could get my dose of Dim Sum any given day of the week that also at amazing price (yes you heard it right . . at an amazing price . . yes in Hong Kong). Sigh!
Anyway back to reality. In recent times the battle with traffic has been so bad that quick, no fuss food has been the theme of the day for me. This one comes together in a jiffy and is also quite versatile. You want some protein? Throw in a few stir fried pieces of chicken seasoned with some soy or even better a bit of the magic Korean chili paste Gochujung. I have done versions with some lightly fried cubed bean curds, Seafood Tofu, fish ball. I am pretty sure that none of these add ins are the norm in the original version but if it works then bring it on!
The key ingredient in this dish is the Kimchi. I have used Cabbage Kimchi because that is what I usually have at hand. I am assuming a mix of cabbage, radish will also work well. Just make sure it is the spicy kimchi you are using.
I have more or less used the recipe I found over here. I have slightly played around with the proportion but recipe is a perfect foundation.
As usual I remembered a bit too late the photograph bit at least I have this pic of the final product.
So woohoo for that!
Here is the Recipe. This came together literally in 15 minutes which includes the prep and the cooking. Of course it helped that I had some pre-cooked rice at home (we are Bengali we ALWAYS have cooked rice at home).
Kimchi Fried Rice
Slightly adapted from Maangchi
Serves 2-3
Precooked Rice (I have used White and Brown and both turned out pretty well)- 2 cups
Chopped Kimchi - 3/4 Cup
Kimchi Juice - 3 Tbs (this would depend on your heat tolerance, I did not use it)
Gochujung - 1.5 to 3 Tbs (this again would depend on how hot you want it. I used about 2 Tbs)
Vegetable Oil - scant short of 1 Tbs
Sesame Oil - 2 Tbs
Spring Onion (Chopped) -2 to 3 Tbs
Toasted Sesame seeds - 2 Tbs
Toasted Nori Sheet - 1 Sheet thinly sliced (optional)
Egg - 1 (optional)
Water- 3 Tbs
Method:
1. In a small bowl mix the water with the Gochujung. It makes it easier to pour and mix with the rice.
2.Put a wok over medium heat and add the Vegetable Oil.
3. Put the chopped kimchi and fry for about 40 seconds.
4. Add the rice and the water mixed Gochujung. Mix well and ensure that all the rice is nicely coated and now blushing red with excitement.
5. If you are doing any protein add in this is a good time to add those (just make sure you do a quick stir fry of them before adding). You can add some Kimchi juice but I did not need it so did not add.
6. Add the sesame seed oil and keep moving the rice around. Once the water is absorbed pour it in the serving bowl(s) and sprinkle the sesame seed, nori and the spring onion.
7. I topped mine with a sunny side egg and although many traditionally forego it I highly recommend you do not do that. It is just lovely!
Now sit down, make yourself comfy and dig in! Enjoy!!!
Today's dish is a super simple one. It is a Korean comfort food and if you like cuisine from North East Asia area you will love it. I do. I generally dig Chinese, Japanese, Korean food like anything. I miss my Hong Kong days when I could get my dose of Dim Sum any given day of the week that also at amazing price (yes you heard it right . . at an amazing price . . yes in Hong Kong). Sigh!
Anyway back to reality. In recent times the battle with traffic has been so bad that quick, no fuss food has been the theme of the day for me. This one comes together in a jiffy and is also quite versatile. You want some protein? Throw in a few stir fried pieces of chicken seasoned with some soy or even better a bit of the magic Korean chili paste Gochujung. I have done versions with some lightly fried cubed bean curds, Seafood Tofu, fish ball. I am pretty sure that none of these add ins are the norm in the original version but if it works then bring it on!
The key ingredient in this dish is the Kimchi. I have used Cabbage Kimchi because that is what I usually have at hand. I am assuming a mix of cabbage, radish will also work well. Just make sure it is the spicy kimchi you are using.
I have more or less used the recipe I found over here. I have slightly played around with the proportion but recipe is a perfect foundation.
As usual I remembered a bit too late the photograph bit at least I have this pic of the final product.
Here is the Recipe. This came together literally in 15 minutes which includes the prep and the cooking. Of course it helped that I had some pre-cooked rice at home (we are Bengali we ALWAYS have cooked rice at home).
Kimchi Fried Rice
Slightly adapted from Maangchi
Serves 2-3
Precooked Rice (I have used White and Brown and both turned out pretty well)- 2 cups
Chopped Kimchi - 3/4 Cup
Kimchi Juice - 3 Tbs (this would depend on your heat tolerance, I did not use it)
Gochujung - 1.5 to 3 Tbs (this again would depend on how hot you want it. I used about 2 Tbs)
Vegetable Oil - scant short of 1 Tbs
Sesame Oil - 2 Tbs
Spring Onion (Chopped) -2 to 3 Tbs
Toasted Sesame seeds - 2 Tbs
Toasted Nori Sheet - 1 Sheet thinly sliced (optional)
Egg - 1 (optional)
Water- 3 Tbs
Method:
1. In a small bowl mix the water with the Gochujung. It makes it easier to pour and mix with the rice.
2.Put a wok over medium heat and add the Vegetable Oil.
3. Put the chopped kimchi and fry for about 40 seconds.
4. Add the rice and the water mixed Gochujung. Mix well and ensure that all the rice is nicely coated and now blushing red with excitement.
5. If you are doing any protein add in this is a good time to add those (just make sure you do a quick stir fry of them before adding). You can add some Kimchi juice but I did not need it so did not add.
6. Add the sesame seed oil and keep moving the rice around. Once the water is absorbed pour it in the serving bowl(s) and sprinkle the sesame seed, nori and the spring onion.
7. I topped mine with a sunny side egg and although many traditionally forego it I highly recommend you do not do that. It is just lovely!
Now sit down, make yourself comfy and dig in! Enjoy!!!
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