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 
  1. Cut and salt the Napa cabbages
  2. Leave salt on it and flip it every 20 mins for 3 hours
  3. Make the Kimchi sauce marinade using the Part 1 ingredients list
  4. Add Part 1 and Part 2 together on to Napa cabbage
  5. 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
  1. On medium heat add sesame oil, garlic, shallots, Korean chili paste. Mix well and cook for 2 minutes.
  2. Add rice and kimchi.
  3. Add Nong's sauce and sugar. Cook everything for about 5 mins.
  4. Fry an egg and put it on top of your dish.
 
Enjoy!