The last recipe from my weekly food challenge is kim chee fried rice, it is all the goodness of fried rice with the spicy kick of delicious kim chee. I made this with my bulgogi and it was the perfect pairing. I got the recipe from Maangchi again, you can find all her videos and recipes here, I am so grateful for her easy instructions on teaching us to make authentic Korean food!!

Kim Chee Fried Rice
adapted from Maangchi

Ingredients:
1 cup chopped kim chee
1 tbsp vegetable oil
hot pepper paste
2 cups cooked rice, cold left over rice is best

Kimchi bok keum bap
I made this kimchi stir fried rice using the same pan I made the bulgogi in and just left over bulgogi juice in the pan. Or just use about a tbsp of vegetable oil.
Heat your pan to medium high heat, add your kim chee and cook for three minutes.
Add 1 tbsp of hot pepper paste to the kimchi in the pan and 2 bowls of rice and stir it with a spoon.
Add sesame oil and transfer it to a plate and sprinkle sliced kim (seaweed) and sesame seeds on top.

The kim chee fried rice came out great and was really easy to make. Next time I will add an egg to the fried rice but that is my preference. I also did not have the dried seaweed to top the rice, but I did not miss it. Add more kim chee or hot pepper paste for more spice! Thanks for reading about my self imposed weekly korean food challenge. It has taken away some of the mysteries of Korean food for me and I feel a lot more comfortable making these kind of dishes.

Tags: kim chee fried rice

This entry was posted on Saturday, July 18th, 2009 at 8:00 am and is filed under Featured, Main Course, Recipes, The Foodie Mob. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.