Korean food has always been on my favorite list; and kimchi is a must-have side for any Korean meal. As a Californian, I have always known kimchi as a humble little banchan, a side-dish. That is, until recently, when I discovered this lunch-in-a-bowl rice dish that moves kimchi into the spotlight. With a touch of skepticism, I tried it anyway. Little did I know that with just a few inexpensive ingredients, and just about 15 minutes, this bowl of rice would smash my old perception on how to enjoy kimchi. The kimchi takes on a more complex taste, letting the rice express a full spectrum of colors and flavors. This dish is perfect for packed lunch, try it with some of your favorite banchans, and let it give you the ultimate sensory overload in the middle of your work day. So here it is. I cannot wait to feature the recipe. This recipe serves four. Let’s get cooking…
- 2 tablespoon canola oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon gochujang, Korean chili paste
- 1 C kimchi, roughly chopped (added ½ cup at a time)
- 1 C green onion, cut into 1 inch sections
- 1 C Korean BBQ pulled pork (optional)
- 3 C day-old white rice, or multi-grain rice
- 1 to 2 tablespoon soy sauce
- Salt to taste
Fire up a Chinese wok, or a skillet. Heat up canola oil. Turn the heat to medium high, add garlic, gochujang chili paste, half of the kimchi, half of the green onion, optional Korean BBQ pulled pork and saute for 2 to 3 minutes, or until kimchi turns translucent. Into this firey red concoction, add rice and toss using a dual spade method until the rice is broken up into the mix. As the rice turns into a bright red color, add soy sauce. Turn off the heat, then add the second half of the kimchi and green onion to the rice. Just before serving. Add salt to taste.
Traditionally this rice is served with an over-easy egg on top. Break the egg as you enjoy this magnificent lunch in a bowl. For a complete Korean experience, enjoy the rice with extra kimchi, sliced cucumber, and a variety of Korean pickles on the side.
That’s all for this week.
~Lunch on.Pin It