With the leftover Kimchi from the Kimchi making class, I’m going to make this really simple dish with just a few ingredients. Traditionally Koreans cook this with short grain rice but I’m going to try this with a healthier option of brown rice. You can use overnight rice or freshly cooked rice. Many Koreans also like to put a fried egg on top but if you are vegan, you can leave this out.
Warning: Kimchi stains are hard to remove. All wooden items that come in contact with the kimchi will turn red and be careful with your clothes and tablecloth!
Cooking time: 20mins
Ingredients (serves 2):
1½ cup of brown rice, steamed
½ cup finely chopped kimchi
5 tablespoon kimchi juice
1 tablespoon vegetable oil
1 teaspoon soy sauce
A pinch of coarse salt
½ teaspoon of Korean chili powder
1 tablespoon of sesame oil
½ teaspoon roasted sesame seed
1 sheet of roasted seaweed (gim)
• Cook 1½ cup of brown rice.
• Chop the kimchi into small pieces.
• Heat up a large non-stick skillet over medium fire, add the vegetable oil.
• Once the oil is heated, add the kimchi and stir fry for about 1 to 2 minutes.
• Add rice and mix them together.
• Add kimchi juice, soy sauce, salt and stir thoroughly together.
• Cook until the rice is a little brown.
• Turn off the fire and add sesame oil.
• Transfer the rice into a bowl.
• Sprinkle chili powder, thinly cut seaweed and sesame seed.
• Wash and wipe the skillet dry with a paper towel.
• Heat up the skillet over high heat.
• Add 1 tablespoon of vegetable oil into the skillet.
• Crack an egg into the skillet, sprinkle it with a pinch of salt and immediately cover the pan with a lid.
• Cook until the egg white is cooked and the yolk is barely set.
• Transfer the egg on top of the rice.
• Ready to serve!