The Frugal Kitchen: Kimchi Fried Rice

Life is getting back to normal.  All medical emergencies are over and the Christmas decorations are back in the attic.  Here is an easy quick meal that can be prepped ahead and takes just minutes to toss in the wok.  All of the ingredients were purchased at my local Publix.


INGREDIENTS:

4 cups of precooked rice
1 cup kimchi
1 cup shredded carrot
any other vegetable that you enjoy, just keep the pieces small
1 Tbsp. finely chopped ginger
1 Tbsp. finely chopped garlic
1 Tbsp. oil
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. mirin, rice wine
3 eggs, beaten
1 egg per person, fried

Mix the soy sauce, sesame oil and mirin and set aside.  In a hot wok add the oil, then the garlic and ginger.  After a minute add the vegetables and toss until they are partially cooked.  Add the kimchi, mix, then drizzle half the soy sauce mixture over the top.  Add beaten egg and mix until the egg is almost done.  Add the rice, mix well, add the rest of the soy sauce mixture, and mix again.  Serve in a bowl with a fried egg on top.

Use a traditional Korean spoon to eat.

This whole process takes less than fifteen minutes and the result is delicious.  If your family isn't familiar with kimchi this is a nice way to introduce it to them.

God bless,
Pam

The Frugal Kitchen: Kimchee

Have you noticed that I have been on a Korean food kick lately.  I was inspired when we went to a Korean restaurant for my husband's birthday.  Loved the food!

SUMMER KIMCHEE

There are as many kimchee recipes as there are cooks in the world.  Most people think of the strong, hot, fishy winter kimchee when they hear the name, but there are many light summer kimchees that are more attractive to the western palate.

Ingredients

1 lb. Chinese cabbage

1 lb. white radish (Daikon)

3 Tbsp. salt (non iodized please)

2 Tbsp. finely minced fresh ginger

1 1/2 Tbsp. minced garlic

5 scallions, cut into fine rounds (include the green part)

1 tsp. cayenne (original recipe called for 1 Tbsp., don't go there)

1 tsp. sugar

Cut cabbage in half lengthwise, then cut into 2 inch slices.  Peel radish, cut in half, then slice into 1/8 inch slices.  In a large container or bowl put 5 cups water, 2 Tbsp. plus 2 tsp. salt and mix until salt dissolves.  Add cabbage and radish to this water, make sure they are submerged and loosely cover.  Let the cabbage soak for 12 hours.  Turn vegetable over several times.

Put the ginger, garlic, scallions, cayenne, sugar and 1 tsp. salt in a large bowl and mix well. 

Remove cabbage and radish from soaking liquid, but retain the liquid.  Put cabbage and radish in bowl with seasonings and mix well.

Pack cabbage mixture into quart jars.  Pour the retained salt water over the vegetables to cover, but leave 1 inch of headspace.  Cover the jars loosely with a cloth for 3 to 7 days.  Taste occasionally until it has reached a sourness that you enjoy.  Then cover with lids and refrigerate.

I love this kimchee.  I serve it as a side dish with meat dishes, sandwiches and I eat it wish my morning eggs.  This is a great starter kimchee if you are new to the dish.  Enjoy!

God bless,

Pam

P.S.  I adapted this recipe from one in Madhur Jaffrey's book World of the East Vegetarian Cooking.