Kimchi Rice: A Recipe for Using Leftover Rice
The Telegraph's food columnist Diana Henry shares a kimchi rice recipe designed to repurpose leftover rice using Korean ingredients. The dish combines cooked rice with kimchi, gochujang paste, spring onions, and optional fried eggs, taking about 15 minutes total to prepare. The recipe demonstrates how fermented and spiced ingredients can transform simple leftovers into a flavorful meal.
Diana Henry, The Telegraph's award-winning food writer, presents a kimchi rice recipe as a practical solution for leftover rice. The dish requires heating groundnut oil, sautéing spring onions, adding chopped kimchi and gochujang paste, then combining with cooked rice and water until heated through. The recipe serves two people and takes approximately 15 minutes from start to finish. Optional additions include a fried egg on top and sesame seeds for garnish. The article also notes that gochujang, the rust-colored Korean spicy paste used in the recipe, has broader culinary applications beyond this dish, including use in marinades, casseroles, and as a sandwich sauce when mixed with mayonnaise.
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Kimchi rice
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