VEG KIMCHI FRIED RICE - Fermentation is a wonderful technique of not just preserving food but also enhancing its certain qualities that make it even more nutritious. Like Kimchi or Sauerkraut. Kimchi Fried rice is a popular Korean street food, popular with both its veg and non veg variants. Here's my recipe for Veg Korean Kimchi Rice. Do try it :)
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Chicken Chopper Rice - • Chicken Fried rice Cho...
Veg Fried rice & Pot Rice - • वेज फ्राइड राइस 5 star...
Tawa Pulao - • मुंबई का मशहूर तवा पुल...
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VEG KOREAN KIMCHI RICE
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Kimchi
1 medium Cabbage, dice, पत्तागोभी
Salt to taste, नमक स्वादअनुसार
2 heaped tbsp Prepared Kimchi Paste, तैयार किया हुआ खिमची पेस्ट
½ tsp Vinegar, सिरका
2 tsp Tomato ketchup, टोमेटो केचप
For Cooking Rice
Water, पानी
Salt to taste, नमक स्वादअनुसार
2 cups Sella basmati rice, (soaked for 20 minutes) सेला बासमती चावल
For Kimchi Paste
14-15 Dry kashmiri red chilies, सूखी कश्मीरी लाल मिर्च
4 no. Garlic cloves, लहसुन
½ inch Ginger, roughly slice, अदरक
Prepared Rice flour slurry, पका हुआ चावल का मांड
For Rice flour slurry
¼ cup Water, पानी
1 ½ tbsp Rice flour, चावल के आटे
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
For Korean Kimchi Rice
1 ½ tbsp Oil, तेल
1 inch Ginger, chopped, अदरक
2-3 Garlic cloves, chopped, लहसुन
3 no. Baby corn, chopped, बेबी कॉर्न
10-12 Button mushroom, मशरूम
2 tsp Light soy sauce, सोया सॉस
Prepared Kimchi, तैयार किया हुआ खिमची
2 tsp Tomato ketchup, टोमेटो केचप
Cooked Rice, पका हुआ चावल
Salt to taste, नमक स्वादअनुसार
¼ cup Spring onion bulb, cut into diagonally, प्याज़ पत्ता
For Garnish
few Spring onion, chopped, प्याज़ पत्ता
¼ tsp Toasted White sesame seeds, सफेद तिल
Prepared Kimchi, तैयार किया हुआ खिमची
Coriander sprig, धनिया पत्ता
Process
For Kimchi
In a bowl, add cabbage, salt to taste and keep it aside for sweating.
Squeeze the water out of cabbage with the help of a kitchen towel and transfer it to a bowl.
Add prepared kimchi paste, vinegar, tomato ketchup and mix well.
Keep it in an airtight container.
For Cooking Rice
In a pot, add water for boiling, salt to taste and let it boil.
Once the water starts boiling. Add soaked sella basmati rice and let it cook on medium heat until 80% cooked.
Strain the rice and keep it aside for further use.
For Kimchi paste
In a bowl, add dry kashmiri red chillies, garlic cloves, ginger and prepared rice flour slurry.
Transfer it into a grinder jar and grind into a coarse paste.
Keep aside for further use.
For Rice Flour Slurry
In a small sauce pot, add water, rice flour, salt to taste, sugar and stir well.
Cook on moderate flame until the slurry thickens.
Keep aside for further use.
For Korean Kimchi Rice
In a wok or kadai, add oil, once it's hot, add ginger, garlic and saute it well.
Add baby corn, button mushroom and toss on medium flame.
Add light soy sauce, prepared kimchi, tomato ketchup and saute well.
Add cooked rice and toss everything well.
Add salt to taste, spring onion bulb and mix well.
Transfer it to a serving dish, garnish it with spring onion, toasted white sesame seeds, prepared kimchi and coriander sprig. Serve hot.
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