Kimchi fried rice is one of the easiest dish to make at every korean household . But as every cook know that the simpler the ingredients, the hard it could get.
Three main ingredients and one main hero of the dish : KIMCHI.
If you have read my previous post about kimchi. You well aware that the quality of kimchi you use will affect the taste of the dish.
Organic & natural-fermentation process is the best.
All the goodness from organic vegetables means no pesticides and chemical on your kimchi. And the good bacteria as a result of good fermentation process. That what you want from a kimchi.
Organic & natural-fermentation process is the best.
All the goodness from organic vegetables means no pesticides and chemical on your kimchi. And the good bacteria as a result of good fermentation process. That what you want from a kimchi.
Use your matured kimchi. Means: aging and taste too sour to eat just as a side dish. The sourness from your kimchi brine produced from lactic-acid will give a delicious taste and punch on the dish.
If your kimchi still young or not sour enough, you can add a 1tbsp of vinegar to add a little kick. Rice vinegar would be the best option since it will not affect the flavor of your dish. But be flexible if you happen to have only white vinegar or apple cider vinegar, you still can use it.
[amd-zlrecipe-recipe:3]
Even though i often serving brown, red and black rice at home, but one at a time i like to enjoy these fried rice with white rice. No need to feel guilty.
The matured kimchi give the dish a superb flavours!
Nothing can beat a naturally fermented vegetables complex flavours. And thanks to our kind friends, the good bacteria, which has work greatly in amazing way to preserve the nutritions and give extra probiotic & vitamin for us to enjoy.
Just be sure not to cook it too long with high heat if you want to keep the good bacteria in the food.
If you happen to do it. Nah, no one will judge you 🙂
ym says
April 25, 2018 at 5:13 amnyam-nyam….