Sunday, December 23, 2012

Recipe for Ketchup Kimchi Fried Rice plus more homemade kimchi

Kimchi ready to go in the pot to ferment
Whipped up a fresh batch of Kimchi this week.  The green grocery had some really nice looking su choy cabbage and excellent green onions.  I followed the recipe in Wild Fermentation more or less.  This batch includes 2 Su Choy cabbages, 3 bunches of green onions, 2 buds of garlic, 4 carrots, 6 to 8 chilli peppers, a couple of Tbs of chilli powder, tsp ginger, half a daikon radish... I think that was it.  It's going to be good!

Although it is possible that I make my kimchi a bit too spicy.  But I don't mind because it goes great in fried rice.

This is the recipe for Ketchup Kimchi Fried Rice that The Capitan invented.  There are at least half a dozen ways I like to cook kimchi fried rice, but this is what I'm in the mood for these days.  It is Vegan Friendly (provided you use vegan kimchi and ketchup).  It goes great with eggs or a hunk of cheese, or if serving to your vegan friend, a side of tofu.

Ketchup Kimchi Fried Rice

Cooked rice (leftover rice is fine) about 2/3 cup per person
Sesame Oil

  • Poor some sesame oil in the fry pan and add the rice.  Fry at medium-high until the starch in the rice starts to crackle and burst but don't let it get too crunchy.

  • Add the Ketchup, as much or as little as you like.  Stir it in real well and cook until the sugar in the ketchup starts to carmalize.
  • Add the Kimchi.  Cook the kimchi until warm.  Try not to cook the kimchi too much as cooking it destroys the active enzymes that aid digestion.
  • That's it.  If you like, at this stage you can crack an egg on top of the rice.
  • Serve and enjoy.

Goes really nice with Korean Nori
This is very much comfort food for me.  It's surprisingly calming on the digestion due to all the lovely enzymes and stuff in the Kimchi.


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