Saturday, September 26, 2009
Kimchee Fried Rice (Kimchee Bokumbap)
I am obsessed with Kimchee Fried Rice. A few months ago, before the accident that sent my bf's ex into ICU for 3 months, we all met at Tiffany's. It's a Korean Bar and Grill that makes the best food I've had on the Island. Most of the people we were with are regulars there so they ordered what they thought were the best dishes. Mochiko chicken, steak bites, cake noodle, AND KIMCHEE FRIED RICE. When I took my first bite of this, YUM! It's crunchy, spicy, tangy, fresh. I love rice... and I love kimchee.
That was the first and last time I had the dish before yesterday. Just before Memorial Day I was preparing a menu full of the dishes we had just days before, everyone was going to come swim at the pool and drink a few beers by the BBQ. Well, plans changed when everyone ended up flying to Oahu when the accident happened and Memorial Day turned into a day to distract the kids from the chaos we hoped they wouldn't learn of.
Two weeks ago Mom came home and is doing great. Yesterday was the little ones 6th birthday, a gathering planned, and food ordered. Her mom ordered the same dishes we had that night 4 months ago. I picked the order up and decided to buy a tub of kimchee. Once home, I followed a quick recipe for Kimchee Fried Rice and can I just say. . . . . I am addicted and plan of having it for dinner several days this week!
Try it... super easy, flavorful, filling and inexpensive!
Kimchee Fried Rice
2 C cooked and cooled rice
3/4 cup Kimchee and liquid, chopped
1 clove garlic
1 T soy
1/2 - 1 t Sesame oil
Heat oil over medium high heat. Add garlic and saute until fragrant, about 30 seconds. If adding onion (or other vegetables) add and saute until soft. Add kimchee and cook 2 minutes. Add rice. Cook as you would in a wok tossing rice with kimchee and kimchee liquid until fully coated. Add soy and sesame oil. Stir one minute more. Remove pan from the heat, add green onions and serve.
The Korean restaurants here serve this with a fried egg on top. This is similiar to the Puerto Rican dishes of left over rice and beans I am use to, but I was happy without the egg.