Kimchi Rice

Kimchi Rice

Kimchi is a Korean side dish which is a fermented vegetable, commonly napa cabbage. It’s seasoned with lots of spices and aged to let the flavors marry really well for a delicious hot and spicy compliment to grilled or fried meat dishes.  I wish I could say that I enjoy eating kimchi by itself like a lot of people do ..sadly I don’t but I do love kimchi when stir-fried with rice or when it’s in a ramen.

Kimchi rice is simple to make, another reason why I like it so much.  I learned to make this from a friend, who’s always so generous with sharing her recipe for simple delicious dishes..just like me ;). She gave me the recipe verbally, which is not a problem because like I said this is easy and.. delicious as you will find out for yourself after giving it a try.

The recipe below is just a guide, you may add some meat like precooked chicken or pork or tuna and it’s a meal by itself. I like to add turmeric powder when using white rice, for color when I ran out of black rice.

Have fun cooking!

Kimchi Rice
Recipe type: Main, Rice, Kimchi Rice
  • 1 cup kimchi (napa cabbage or radish), chopped
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • cooked rice ( white, black, purple or brown will do)
  • olive oil
  • soy sauce, to taste
  • optional ingredients:
  • sesame oil
  • sesame seeds
  • red pepper chilli flakes
  1. Heat some olive oil and sesame oil in a pan over medium high heat. Add minced garlic, then the onion, cook for about a minute or until fragrant.
  2. Add chopped kimchi, cook until kimchi is heated through. Add cooked rice, add some or all of the liquid from the kimchi; season with soy sauce and ground black pepper. add in some sesame seeds, if using. I like to add turmeric powder too for color. That's it.
  3. Do a taste-test before serving. Enjoy!!

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