This truly is a two-ingredient kimchi fried rice. Well, oil and salt don’t count. They aren’t really ingredients, are they? And the “fancy” stuff sprinkled on top on the photos? Believe me, you don’t need it. They were added just for the benefit of the photos. This simple kimchi fried rice tastes just as good on a paper plate and wooden chopsticks as it does in a fancy bowl and fancy toppings. 😛
Of course, there are many ways to make kimchi fried rice. This two-ingredient kimchi fried rice is just the simplest way to make it. It’s perfect when you want a quick (as in 10 minutes or under) meal or a snack. If you want something savory for breakfast, just add a fried egg with runny yolk. It’s just as tasty for lunch or dinner. And it really hits the spot when you’re craving a midnight snack. I don’t know what it is about kimchi fried rice; but it’s what I crave whenever my appetite is in full gear after a long night out (or in).
It can’t get simpler than this. This recipe requires nothing more than what the name literally translates to: kimchi and rice. There aren’t many dishes you can say that about. Just make sure that the kimch is nicely ripened or sour. And I usually make this with brown or wild rice, but any type of steamed rice will do, just as long as it’s day-old or cold.
Maat-it-gae-deu-sae-yo! That’s Korean (romanized, of course) for bon appetit!
I hope you had a lovely Valentine’s Day and are in the midst of enjoying this long President’s Day weekend.
It’s a leisurely Sunday in our home; and it’s another sweet potato recipe this week. Well, this isn’t just another sweet potato recipe in our home. It’s one of our mainstays, lighter and healthier sweet potato casserole. I don’t know why I haven’t done more posts on sweet potatoes. They are as much a staple in our home as brown rice. And if you are a regular visitor to this site, you know how much we love rice around here.
I cook a lot of stews, like this skinny sweet potato and bean chili, over the colder months. I love dishes that are rich, hearty, and piping hot when it’s cold outside. But that’s not the only reason why I cook them often. It’s also because I can reheat and enjoy them again and again. Luckily, stews reheat wonderfully and taste even better the second (or third) time around when the flavors have had a chance to percolate and meld together over a longer period of time. To be honest, that’s the main reason I make this skinny sweet potato and bean chili. It’s delicious from the get-go, but it’s even better reheated.
This versatile stock can be used for most Korean soups and stews. And the beef can be shredded or cut and used in soups, sauces, sandwiches, and even as banchan on its own. If you want to eat it as banchan, just mix it with a splash of tamari, dark sesame oil, toasted sesame seeds, chopped green onion, pinch of salt, and a generous amount of freshly ground black pepper. Enjoy!
Happy (Lunar) New Year everyone! I hope this post finds everyone happy and well.
In a Korean home, a new year celebration always involves tteokguk or manduguk. When I was little, I was told that I couldn’t become a year older if I didn’t consume a bowl of tteok guk on New Year’s Day. Although that sounds like a nice proposition at this point in my life, I couldn’t wait to get older back then. But one thing has stayed constant. I still don’t need any excuses to devour a bowl of tteokguk. It’s one of my favorite cold-weather soups.