Kimchi Fried Rice

Kimchi Fried Rice

Ingredients Amount

Kimchi, cabbage or other, drained + chopped 3 cups

Onion, minced 2 cups

Cooked rice, preferably cold 6-8 cups

Kimchi juice 1 cup

Filtered water ½ cup

Gochujang ½ cup

Sesame oil 2 Tbsp.

Vegetable oil 2 Tbsp.

Scallions, long thin julienne 6 each

Toasted sesame seeds ¼ cup

Nori, julienne 2 sheets

Method:

1. 1. Combine kimchi juice, filtered water, and gochujang – stir to homogenize. Hold for cooking,

2. 2. Heat vegetable oil in wok, add onion and stir fry until aromatic and slightly soft.

3. 3. Add kimchi and stir fry until dry – about 1 minute

4. 4. Add rice, more oil may be needed to keep rice from sticking – toss rice to combine with kimchi and lightly coat with oil.

5. 5. While stir frying over medium-high heat, gradually add kimchi juice mixture into rice – add liquid so as to not “swamp” the rice – it should season and color the rice but not make it “wet”.

6. 6. When liquid has been added and incorporated, check seasoning for salt and spiciness, and remove to a warm ½ hotel pan

7. When plating, finish each plate with Scallions, sesame seeds, and nori julienne.