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Kimchi is a type of Korean food in which vegetables have been fermented in a spicy red pepper sauce. It can be eaten alone as well as combined with different dishes to give them a unique flavor. You can purchase premade kimchi at a Korean market or Asian market carrying Korean products. Fish cakes are fried slabs of ground fish and starch. They are light brown in color and can also be obtained in a Korean market in the freezer section. I found this recipe on the internet, but I have made some modifications to it that have resulted in a tastier version of kimchi fried rice. While some of the ingredients are optional, I recommend using as many as possible to enhance the recipe's flavor.
- 2 eggs (optional)
- 113.39 g pork loin
- 14.79 ml soy sauce
- 4.92 ml sugar
- 44.37-59.16 ml corn oil
- 354.88 ml packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
- 709.77 ml cooked rice
- 2 green onions, chopped
- 14.79 ml sesame seeds (optional)
- 1 slab fish cake, defrosted and cut into 2 inch strips (optional)
- Heat wok/stir-fry pan.
- Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
- Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
- Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
- Stir in rice and mix well.
- Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
- Season with salt and red pepper to taste.
OK, I'm not Korean and have never made this before, so take this for what it's worth, but I would say the red pepper listed in step 7 is an essential ingredient. When you squeeze the kimchi, a lot of the red pepper in it washes away with the liquid, so the resulting dish is not all that spicy, and I assume anyone thinking of making this recipe likes things spicy. I didn't use the pork but added the soy sauce and sugar directly to the rice. I used brown rice.
thanks a million! when i found this recipe, i knew i had to try it b/c this was one of my favourite dishes growing up. i made it without the pork, and substituted sesame oil for corn oil. very quick and easy.