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Categories: Sides, Vegetarian

Kimchi rice

Kimchi rice
Los Angeles Times

Food editor Leslie Brenner discovered this fabulous, easy-to-do take on a Korean rice dish at Yu Restaurant & Lounge in Santa Monica. Korean-born, French-trained chef Andrew deGroot loves the spicy, complex flavors of kimchi rice and spent years sampling home-cooked ... Read more

Total time: 20 minutes, plus 20 minutes rice-cooking the day before | Serves 4
Note: Look for kimchi and Korean chile paste (also called Korean hot pepper paste or kochujang) at Asian markets.
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1 cup cabbage kimchi, cut into 1- to 2-inch pieces
  • 1 tablespoon Korean chili paste (kochujang)
  • 1 1/2 cups day-old cooked jasmine rice
  • 1 1/2 teaspoons soy sauce
  • 1 tablespoon diced green onions

Step 1Add the butter, vegetable and sesame oils to a 10-inch nonstick saute pan, and cook on medium-high heat until the butter is melted. Add the kimchi and the chile paste and cook, stirring, until blended and hot, about 2 minutes.

Step 2Add the rice and cook, turning the rice with a spatula until it has lost its moisture and gets crispy, about 3 to 5 minutes.

Step 3Drizzle and stir the soy sauce into the finished rice. Spoon into a serving dish and garnish with the green onions.

Each serving:
174 calories; 3 grams protein; 19 grams carbohydrates; 1 gram fiber; 10 grams fat; 3 grams saturated fat; 7 mg. cholesterol; 535 mg. sodium.
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