Kimchi & Kimchi Fried Rice
Ingredients & Directions
Kimchi Ingredients
Part 1: Kimchi Sauce Porridge
- 3/4 cup of Salt
- 1/2 cup of Fish sauce
- 3 tbsp of Rice Flour (I use Machiko in this recipe)
- 2 1/2 cups Water
- 1/2 cup of minced Garlic
- 2 tbsp of minced Ginger
- 1 Onion
- 1 Apple
- 2 cups of Korean hot pepper flakes
- 1/4 cup of Dried Shrimp
Part 2
- 2 Napa Cabbages
- 2 cups of Daikon, peeled and julienne cut
- 1 cup of Carrot, peeled and julienne cut
- 10 green Onions, chopped
- 1 green Apple julienne cut
Kimchi Instructions
- Cut and salt the Napa cabbages
- Leave salt on it and flip it every 20 mins for 3 hours
- Make the Kimchi sauce marinade using the Part 1 ingredients list
- Add Part 1 and Part 2 together on to Napa cabbage
- Leave at room temperature for 6 hours. Store in the fridge after 6 hours.
Kimchi Fried Rice Ingredients
- 1 tbsp of Sesame oil
- 1 tbsp of chopped Garlic
- 1 tbsp of chopped shallots
- 1 tbsp of Gochujung (Korean chili paste)
- 2 cups of rice
- 1 cup of kimchi
- 1 tbsp of Nong's sauce
- 1 tsp of sugar
Kimchi Fried Rice Instructions
- On medium heat add sesame oil, garlic, shallots, Korean chili paste. Mix well and cook for 2 minutes.
- Add rice and kimchi.
- Add Nong's sauce and sugar. Cook everything for about 5 mins.
- Fry an egg and put it on top of your dish.
Enjoy!
