Recipe: White rice and kimchi play well together

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Teaming starchy white rice with the high-impact flavors of kimchi results in a dish that is seductively delicious. On its own, kimchi can be cheekily sourness, blue, and barbed. It ’ s a confection of salted and fermented vegetables that is a staple in korean cuisine. Used in a stir-fry of sorts along with day-old cook grains of rice, tames the flames in an irresistible balance .
Jars of cabbage kimchi can be found in supermarkets, broadly in the refrigerate section that stocks asian ingredients such as won ton wrappers. asian markets often stock a wide variety show of clash kimchi. Because it ’ sulfur naturally fermented, it ’ s a probiotic power station .
Atop the desegregate is a little, salad-y garnish of green onions napped with an Asian-style french dressing. It adds appealing texture and season .

Kimchi Rice

Yield: 4 servings

INGREDIENTS

Green Onion Salad Garnish:
4 big or 5 little green onions, trimmed, white and light green portions
1 teaspoon roasted Asian-style sesame vegetable oil
1 teaspoon seasoned rice vinegar
1 teaspoon toasted sesame seeds
Salt to taste
Rice:

One 16-ounce clash cabbage kimchi, including juice
3 tablespoons canola oil or vegetable oil, plus more if needed
4 cups day-old cooked white rice, see cook ’ mho notes
1 tablespoon soy sauce, plus more as needed
Cook ’ second notes : Leftover rice is slightly dry, an crucial trait that allows the grains to soak up the tasty liquid .

PROCEDURE

1. For garnish: Cut green onions thinly crosswise on the diagonal. In medium-small bowl, stir sesame oil, vinegar, sesame seeds and salt. Add sliced onion and chuck ; set aside .
2. Put kimchi in sieve or colander over a bowling ball and allow kimchi to drain. Give sieve a little judder or two to get the last of the juices off ( reserve juice ). Chop kimchi .
3. In boastfully deep nonstick frying pan, heat canola oil anoint on medium-high heat. Add kimchi and cook on high heating system, stirring immediately and then, until edges of kimchi become ever so slightly wrinkle and partially stick to the pan, about 5 minutes. crumble rice into the frying pan, stir to thoroughly combine. Add reserved kimchi juice and cook, stirring frequently, until rice is warmed and is red through and through from the kimchi juice, about 4 to 5 minutes. Add a little more anoint if needed, and stir-fry 2 to 3 extra minutes.

4. Remove from heat and drizzle with soy sauce. taste and add salt/and or soy sauce sauce as needed. Transfer to serving bowl or serve straight from frying pan. top with greens onion salad .
Source: Adapted from “ Small Victories ” by Julia Turshen ( Chronicle, $ 35 )
Have a cooking doubt ? Contact Cathy Thomas at cathythomascooks @ gmail.com .

informant : http://heyreviewfood.com
Category : KOREAN FOOD

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