Kimchi Fried Rice

Serves 4

2 TBS toasted sesame oil

1 ½ cups finely chopped onion

Pinch of coarse salt

2 cups kimchi (the older the better), coarsely chopped

¼ cup kimchi brine

4 cups day-old cooked rice at room temperature.

Garnish with sliced scallion, chives or sesame seeds.


Sauté the onion with salt in the oil for a few minutes to soften.  Add the kimchi and juice and cook another minute.  Add the rice and mix well, cook about 5 minutes.  Serve garnished with scallions & sesame seeds.

ByJean-Georges Vongerichten, the Kimchi Chronicles