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a Korean rice dish




Source of Recipe


Yu Restaurant & Lounge in Santa Monica.


Recipe Introduction


Servings: 4 as a side dish

Note: Look for kimchi and Korean chile paste (also called Korean hot pepper paste or kochujang) at Asian markets.


List of Ingredients





1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 cup cabbage kimchi, cut into 1- to 2-inch pieces
1 tablespoon Korean chili paste (kochujang)
1 1/2 cups day-old cooked jasmine rice
1 1/2 teaspoons soy sauce
1 tablespoon diced green onions

Recipe



Total time: 20 minutes, plus 20 minutes rice-cooking the day before


1. Add the butter, vegetable and sesame oils to a 10-inch nonstick sauté pan, and cook on medium-high heat until the butter is melted. Add the kimchi and the chile paste and cook, stirring, until blended and hot, about 2 minutes.

2. Add the rice and cook, turning the rice with a spatula until it has lost its moisture and gets crispy, about 3 to 5 minutes.

3. Drizzle and stir the soy sauce into the finished rice. Spoon into a serving dish and garnish with the green onions.