Nate is better at making it than I am. So he gets to wear the apron on Korean Night. It's a simple recipe, but he always makes it taste better.
1 onion, diced
2 c cooked white sticky rice
1 c kimchi
Over med-high heat, saute onion & cut-up kimchi in olive or sesame oil until soft. Stir in cooked rice and combine. Add oil to desired consistency. Serve with "kim" (seaweed) strips. We also had some 'mandu' on hand (these are similar to pot stickers).
Our kids are both good about eating some of this. We're starting them young!! Cam had fun trying to use his chopsticks.
Good luck!
3 comments:
OHH!! YUM!! Thanks for the recipe! It will be tried (and loved, I am sure) in our house!
Hey Crystal, I just talked to a Korean lady in my ward today, and she said to also sprinkle in some sugar to taste. We didn't do that, but will definitely try it next time!!
She said you can add ham or bacon to it as well.
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