I have a co-worker whose wife is of Korean descent.
One day while we were standing on cafeteria duty together, I mentioned that I had had the most delicious kimchi fries from a local food truck that past weekend.
He looked at me amazed.
I said I loved them and I really wanted to learn to make kimchi.
Again, he looked at me amazed.
This conversation took place over a year ago.
One morning this past week, I found a jar of kimchi waiting for me on my desk. He said it was made “with love” by his mother-in-law. I was in heaven. (He warned me not to open the jar in the office, however, because of the smell.)
I rushed home and looked for recipes and excitedly told The Hubs about our gift.
He asked me if I was going to open it in the house….
Although I will probably throw this stuff on french fries (ala Lone Wolf food truck) or a baked potato, I wanted to find some more recipes.
Kimchi Fried Rice
based on Kimchi Fried Rice with Fried Egg1 cup rice, cooked as directed
3 T. extra-virgin olive oil
1/4 c. finely chopped yellow onion
1/4 c. shredded carrots
1 small garlic clove, finely minced
coarse sea salt
1/2 c. finely chopped kimchi
1 t. soy sauce
2 farm fresh eggs
1 scallion, white and light green parts only, very thinly slicedHeat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the onion, carrots, garlic and a pinch of salt.
Cook, stirring often, until the onions and carrots begin to soften and the onions just begin to brown, about 10 minutes.
Turn the heat to high and add the kimchi and cook for 2 or 3 minutes until it begins to crisp on the edges.
Add the soy sauce and rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes.
Whisk eggs and add to mixture. Cook until eggs are done.
Garnish each serving with the chopped scallion.
I went back to work the morning after making this to thank my coworker and to tell him to profusely thank his mother-in-law who had made the kimchi.
Again, he was amazed…
(I also want to try this Kimchi Avocado Quesadilla.)
I want to try making kimchi too, but I guess I need to taste it first (I’ve never had it). 🙂 I also have to admit that I laughed out loud at your husband’s response when you brought the jar home. That’s awesome.
I just saw an email from some foodie group come across for kimchi mashed potatoes. You know I am a there.
I’ve always wanted to make my own Kimchi too, Debra. I think it’s so sweet that your co-worker remembered a whole year later. I can see many KImchi dishes in your future. Have fun “playing.” Thanks for sharing this recipe…I bet it was yummy:)
I was surprised myself. I like some of the suggestions I’m getting for its use. Now I see kimchi recipes everywhere.
Kimchi rice is my favourite way to enjoy this Korean pickles. Your stirfried rice must be very flavourful.
It may be my new favorite way, too, Angie.
Ah……..Kimchi. I DO love fresh Kimchi and admire you for loving the fermented kind. You are going to laugh but do you know how I love to eat it? On brown pinto beans. Yep, instead of the southern Chow-Chow, I like the Korean version of said condiment. 🙂 Try it next time you eat beans of any kind. Bet you like it!
I like how you think…
What a sweet friend you have. I love surprises like that. So thoughtful!
I love a good fermented surprise!
Such an exotic rice Debra, packed with flavors! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
Will do, Katerina.
I enjoy food truck kimchi quesadillas and make kimchi base soup; now bring on the kimchi fried rice. Can’t love the pungent smell, but the flavor makes up for the aroma.
Those quesadillas sound sooooo goood!
Kimchi is good stuff. One of these days I’m going to make it myself! Easy enough to buy fairly decent kimchi, however, so I can make this wonderful looking dish. Really like the idea of it – I love fried rice. Thanks.
Hope you try it!