Updated: Sep 30, 2021
Are you a lover of Korean chilli fermented cabbage (AKA kimchi) like me? I must admit, I am a little bit addicted to kimchi - there's always a pot of it in my fridge.
As you probably know, kimchi is Korean in origin and South Korea is still it's spiritual home - you can find literally hundreds of different varieties of kimchi on sale there - it isn't just about cabbage - you can make kimchi with most vegetables. Outside of Asia, the choice is understandably more limited but the kimchi you can buy in the US and the UK is still very good.
While I like kimchi as a side dish (which is the "old school" way of serving it,) I also like to mix it up with rice in a frying pan as in this recipe - I think frying kimchi changes the flavour subtly - makes it less "in your face" and brings out more depth from the fermented vegetables - umami , if you please.
Kimchi fried Rice is also a great way to use up some leftover rice if you have any hanging around in the fridge. I normally add a fried egg to each serving to make it a true one dish supper or lunch - it's quick, simple and just a yummy way to keep yourself going through the day.
Happy cooking! Kurumi XXXX.
If you ever find yourself in the mood for making Korea's other famous national dish, why not try my recipe for Bibimbap?