So, last time I asked if you had request and one of them was “kimchi fried rice”... so here’s my recipe.
It’s just one among many others.
Obvisously for this we have to make some kimchi.
There’s several kimchi recipe; some involving cabbage, radish, cucumber and many others. I chose to make a baechu kimchi (napa cabbage kimchi) since it’s one of the most common recipe.
So this is basically a 2-in-1 post, aren’t you lucky ;p
Let me know how it turned out for you, if you have any tips or if you’d done things differently ^^
WHAT DO WE NEED
- 3 tbs of salt
- 100gr of sugar
- 5 tbs of soy sauce
- 200 ml of fish sauce
- 1 tbs of red pepper powder
- 1 napa cabbage
- 10 cm of garted ginger
- 15 garlic cloves finelly chopped
- 5 spring onions (scallions) finelly chopped
- 1 grated carot
- 1 grated apple
Fried rice (for 2 people)
- 1 or 2 chicken breast (optional)
- 1 chili pepper (optional)
- 5 spring onions
- 2 tbs of soy sauce
- 1 tbs of rice alcohol
- 2 tbs of sesame oil
- 1 tbs of cooking oil
- 200g of kimchi (5 to 6 big tbs)
- 200g of rice
- 3 tbs of kimchi sauce/juice (from your preparation)
- 1 tbs of sesame seed
HOW TO :
Cut the napa cabbage in 4 lengthwise, remove the core, then cut again in three (crosswise).
Put the pieces in a bowl, sprinkle with salt and cover with water.
Let it sit for at least 3 hours, the ideal is to let it sit overnight.
The next day:
In a bowl, mix the ginger, garlic, soy sauce, fish sauce, chili powder, sugar and 4 tablespoons of warm water. Stir, then add the green onions, carrot and apple.
Drain the cabbage and mix with the previous preparation so that the leaves are well coated with sauce.
Pour the mixture into a large jar, close and place in the fridge.
The ideal is to wait a week before consuming your kimchi. It can be kept for one month.
Fried rice :
1 week later
Cut the chicken into cubes.
In a bowl, mix the chicken, soy sauce and rice alcohol together.
Heat a large pan over medium heat and cook the preparation for ten minutes (depending on the size of the cubes).
Heat a large wok over medium heat.
Pour the sesame oil and cooking oil, and heat 1 minute.
Add the chicken, kimchi and chilli peper; fry everything for 3 to 4 minutes (stir constantly).
Add the rice and continue mixing.
Add the kimchi juice, green onions. Mix well.
When serving, sprinkle your plates with a few sesame seeds.
Source: Cuisiner coréen pas à pas, my kitchen