I’ve just realized, I have ALOT of backlogs. While looking back at the photos on iphoto, I’ve seen familiar food but unfamiliar on the blog. Neglected much 🙁 Well, anyway, let’s just start with something easy.
Kimchi is a love or hate affair. Some may be overly pungent with garlic, or too sour, or too spicy. The homemade Kimchi which I made earlier this year, wasn’t very sour as it was just fermented for a couple of days. I’ve been dying to make another batch but I wasn’t ready for the worms that creeps out from the cabbage every so often! *squeeekkk*
Incase you don’t know yet, many korean food uses Kimchi as the core ingredient. Much because it is bursting with flavour, from spicy to salty to sweet. How versatile. I made Kimchi Jigae and kimchi fried rice with the left over kimchi I had. Perfect comfort food on rainy days.
- 2 bowls overnight cold rice
- 1 cup ripe kimchi (including juice)
- 200g pork belly or bacon
- ½ medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon gochujang
- 1 teaspoon sesame oil
- 3 tablespoons cooking oil
- dash of black pepper and salt
- 2 eggs
- Heat wok, add 2 tablespoons oil in a wok and saute onions until fragrance (translucent). Add garlic and pork belly and cook thoroughly.
- Once pork is cooked, add gochujang and kimchi. Cook thoroughly. Stir-fry for a minute.
- Add rice and kimchi juice. Stir to combine well. Lastly add sesame oil and season with salt and pepper. Dish up and serve immediately with fried egg.
Yum, now I need to go get some cabbage..