I’ve caught Korean drama fever again. The worst (best?) symptom is craving Korean food. Mountains of it. I’ve been veganizing recipes like Bibimbap, Bulgogi, Kongnamul Bap and Kimchi Mandu from Korean Bapsang, a fantastic blog with a wealth of recipes.
Today for lunch, in the midst of the last few episodes of Full House, I made myself some kimchi fried rice. It’s based on a Korean Bapsang recipe, but with extra veggies, reduced oil and brown rice instead of white. Nearly any vegetables will work in this and kimchi fried rice is perfect for using up whatever leftovers you have rattling around in your fridge.
K-Drama Fried Rice
1 1/2 to 2 servings
1 cup leftover cooked short grain brown rice
1/2 cup frozen shelled edamame
1 carrot, chopped
1/2 cup or about 1/2 a head of broccoli, broken into small florets
1/4-1/2 cup kimchi, chopped
1 1/2 tablespoons gochujang (korean red pepper paste)
1 tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
Heat a teaspoon of vegetable oil in a nonstick or cast iron skillet over medium low heat. Add frozen shelled edamame, cook for 1 minute.
Add chopped carrot, broccoli, kimchi and gochujang. Cook on medium heat for a few minutes until kimchi darkens and gochujang has a chance to coat the veggies. Looking a bit dry? Add some kimchi juice.
Toss in rice and soy sauce, mix well. Cook until everything looks yummy and browned. Stir in sesame oil and remove from heat. Serve!