Kimchi-Rice Stew

Name: Kimchi-Rice Stew
Ingredients: 2 tablespoons dark sesame oil; 1 cup roughly chopped Kimchi (page 444); 2 tablespoons butter or more sesame oil; 4 cups cooked short-grain rice (page 507); 1 tablespoon soy sauce

5 ingredients

5 steps

Ingredients

2 tablespoons dark sesame oil
1 cup roughly chopped Kimchi (page 444)
2 tablespoons butter or more sesame oil
4 cups cooked short-grain rice (page 507)
1 tablespoon soy sauce

Directions

1

Put the oil in a large skillet, preferably nonstick, over medium-high heat.
2

Add the kimchi and cook until it softens a bit, just 5 minutes or so.
3

Add the butter and rice and stir.
4

Cook, stirring infrequently, until the rice is hot, 5 or 10 minutes.
5

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.