My first stint with Kimchi rice or Kimchi Bokkeum Bap was in a Korean restaurant in Kuala Lumpur and I was in love! I have made it a few times at home and let me tell you, I still feel the same! To make this, you’ll need Kimchi. Either you can buy it packaged if available at your local market or make your own.
Health benefits of Kimchi: Kimchi is a fermented, vegetarian product. Apart from being packed with flavour, it is full of probiotics and has a lot of health benefits! It may improve intestinal health and as a result support the immune system and anti-inflammatory responses. Kimchi can also improve levels of good bacteria in the gut, and may help improve symptoms such as constipation and diarrhoea.
Serves 4
Ingredients:
1 tablespoon olive oil
Kimchi, 1/2 cup chopped, with its juices
Spinach 1/2 cup, chopped (optional)
Rice cooked, 1 1/2 cup (preferably short grain)
Water 1 Tbsp
Soy sauce 2 tbsp
Rice vinegar 1 tbsp
Red pepper flakes 1 tbsp (or as per flavour)
Sesame oil 1 tsp
Egg, 1 (optional)
Method:
In a pan over medium high heat, add oil and when the oil is hot, add kimchi.
Cook for 3 minutes until kimchi is soft and add Spinach, rice and water.
Toss, cover and cook for 2-3 minutes, until spinach has softened. Stir in soy sauce, rice vinegar, pepper flakes, sesame oil and cook for 2 minutes.
Transfer to a bowl and serve topped with a fried egg. Exclude if you are looking for a Vegan/vegetarian option.
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