A great way to use leftover rice and a nice cooked treatment of kimchi, which you can buy at any Korean market if you don’t want to make your own. Good as a side dish with Korean food, this also makes a fine snack or even a main course (add chicken, pork, beef, or shrimp if you like). The butter is a contemporary feature, but it’s how I learned this (from a Korean-American friend), and I like it that way.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a large skillet, preferably nonstick, over medium-high heat. Add the kimchi and cook until it softens a bit, just 5 minutes or so. Add the butter and rice and stir. Cook, stirring infrequently, until the rice is hot, 5 or 10 minutes.
Step 2
Let the rice brown a bit on the bottom, then stir this browned part back into the mixture, season with soy sauce, and serve hot.
