Two-Ingredient Kimchi Fried Rice

Two-Ingredient Kimchi Fried Rice | cHowDivine.com

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!

2-Ingredient-Kimchi-Fried-Rice

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Kongnamul Bap (Soybean Sprouts Rice Bowl)

Kongnamul Bap (Soybean Sprout Rice Bowl) by cHowDivine.com

I’m sure some of you have never heard of Kongnamul bap. Although it may not be a household name here, it’s actually a very popular rice dish in Korea. Along with bibimbap and kimchi fried rice, Kongnamul bap makes up the troika of Korea’s most popular and classic rice dishes. Although I enjoy all three, I prefer kongnamul bap over the others during the colder seasons. It’s usually served piping hot, and it’s so comforting. Oh, and it’s unbelievably quick and easy to make.

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Kimchi Avocado Roll with Spicy Dipping Sauce

Kimchi Avocado Roll with Spicy Dipping Sauce | cHowDivine.com

I made some simple but super delectable Kimchi Avocado Rolls last week, all thanks to a subpar experience at a restaurant. And it’s become my (new) favorite way to enjoy kimchi. Let me explain. A few weeks ago, I tried a kimchi roll (Gimchi Gimbap) at a restaurant at the urging of the server. He called it “fantastic” and “probably the most popular item” on the menu. You don’t have to twist my arm to try a kimchi dish, but I was a little trepidatious about trying it at a non-Korean restaurant. But we tried it anyway. I’ll say that the dish had a lot of potential. It, however, left me confused.

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Korean Beef and Kimchi Tacos

Korean Beef and Kimchi Tacos | cHowDivine.com

I just got back from Cali last weekend. And like a true dodo head, I left my camera there. I hadn’t been feeling all that well for the duration of the trip. I guess it took a toll on my brain in addition to my body. Luckily, I have a loving mom, who immediately shipped the camera to me along with a care package. I will have to post the pics of the package at a later time. But here is a post of the first batch of the photos I uploaded from my just-received camera: Korean-Style Beef Tacos.

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