Ive just realized, I have ALOT of backlogs. While looking back at the photos on iphoto, Ive seen familiar food but unfamiliar on the blog. Neglected much Well, anyway, lets just start with something easy.
Kimchi is a love or hate affair. Some may be overly pungent with garlic, or too sour, or too spicy. The homemade Kimchi which I made earlier this year, wasnt very sour as it was just fermented for a couple of days. Ive been dying to make another batch but I wasnt ready for the worms that creeps out from the cabbage every so often! *squeeekkk*
Incase you dont know yet, many korean food uses Kimchi as the core ingredient. Much because it is bursting with flavour, from spicy to salty to sweet. How versatile. I made Kimchi Jigae and kimchi fried rice with the left over kimchi I had. Perfect comfort food on rainy days.
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Kimchi Fried Rice Heat wok, add 2 tablespoons oil in a wok and saute onions until fragrance (translucent). Add garlic and pork belly and cook thoroughly. Once pork is cooked, add gochujang and kimchi. Cook thoroughly. Stir-fry for a minute. Add rice and kimchi juice. Stir to combine well. Lastly add sesame oil and season with salt and pepper. Dish up and serve immediately with fried egg.
Recipe type: Rice
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Things you need
- 2 bowls overnight cold rice
- 1 cup ripe kimchi (including juice)
- 200g pork belly or bacon
- 1/2 medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon gochujang
- 1 teaspoon sesame oil
- 3 tablespoons cooking oil
- dash of black pepper and salt
- 2 eggs
Steps
2.2.8
Yum, now I need to go get some cabbage..
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