Kimchi fried rice ingredients
This can be done quickly and makes a satisfying snack when you are hungry.
Ingredients (adjust quantities as needed for the amount of rice used)
Kimchi - roughly chopped and rinsed if desired
green onions - sliced
In a non-stick frying pan, saute for two minutes the chopped kimchi with seasame oil. Wet your hands with water and crumble the leftover rice into the frying pan. Add a little kimchi juice or water as needed to allow the leftover rice to re-steam. Add the green onion. When the mixture is hot, push the rice mixture to one side and break an egg into the empty spot. When the egg starts to set, but the yolk is still runny. Scramble the egg with a spatula and mix into the rice mixture. Serve in a bowl with seasame seeds sprinkled on top. Any Korean reading this will start salivating for some now. If you don't know what "yobo" means, ask your Korean friend.
The finished Kim Chi
Kim Chi Ingredients - napa cabbage, kosher salt, garlic chives, red pepper powder, jut, ginger, and garlic
1 large head of Napa Cabbage Cut into 2" x 3" pieces
1-1/2 cups shredded daikon (optional - I didn't have any on hand for these photos)
2 cups of garlic chives cut into 3" lengths
In a large stainless steel bowl add single layers of cut cabbage. Sprinkle the cabbage with a generous handful of salt so that is is a light coating on the cabbage leaves. Alternate layers of cabbage, daikon, and salt until cabbage and daikon is used up.
Set cabbage aside for about 3-4 hours or overnight. Warmer temperature will require less time. After 3 hours, rinse a piece of cabbage and taste. The cabbage should be wilted, taste pleasantly salty and the raw taste should be gone. You will learn the taste to look for. If it still tastes raw, then allow to sit longer.
When it tastes right, you are ready to proceed. At this point you can rinse the cabbage, drain, return to the pot and add the cut garlic chives and let it sit for another hour or so.
Kim chi seasonings in blender
Ginger - 2" piece peeled and cut into rough pieces
Garlic - 8 cloves peeled
Granular Red Pepper Powder - 1/3 cup
Jut - 3/4 tsp. (optional)*
1 cup water
In a blender add the Seasoning mix ingredients and blend for about 3-4 minutes. The mixture should have the consistency of oatmeal. Add water if needed. If the pepper powder is not too old, the color of the seasoning mix should have a slight orange tinge.
*Jut is brined shrimp sold in jars in Korean stores. It is very salty with a strong fermented smell. You may grow recognize and love the slight seafood undertone in kimchi made with jut.
Mix in the seasonings by hand
Taste the rinsed kim chi again and add a bit of salt if necessary and mix. Pour about 3/4 of the blender ground seasoning mix over the cabbage and with your hands (use gloves if you want) mix and slightly squeeze the seasonings into the cabbage. Taste. Add more seasoning if needed.
In a clean 2 quart glass jar, press the kimchi into the bottom and the jar. One cabbage head should fit into the jar. Rinse the blender container and stainless steel bowl with a little water and add water to the jar until the water level comes up to about midway point of the jar. Cover the jar with the lid.
When is it ready to eat? If you want to have some right away, you can season some with sesame oil, mix and serve. If you want it to ferment quickly, let it sit on the counter. It should be ready in about a day or two.
Best to wrap the jar in a plastic bag (to contain the smell) and let it ferment in the refrigerator for 3-4 days. It should reach its peak in about 5 days when it still has a "fresh" quality and hopefully - effervescent bubbles. After it reaches this peak, then it will start to go "stale" and you should finish it rather quickly or use it to cook another dish like kimchi fried ric