How To Make Kimchi Rice, Anne Curtis' Favorite Korean Dish | Yummy PH

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Cook bacon in a pan to render the fat, which adds flavor.

Keep some bacon fat in the pan and gently toast the garlic.

Add kimchi and its juice to the pan, stirring to combine.

Add cooked rice to the pan and toss to combine with the kimchi.

Tip: Day old rice is best, but freshly cooked rice can also be used.

Season the mixture with salt and pepper to taste before turning off the heat and keeping it warm.

Poach the eggs by stirring vinegar into hot water to help firm up the egg whites.

Break one egg into a bowl and gently lower it into the hot water.

Cook the egg until the whites are just set and the yolks are still runny.

Garnish the dish with chopped green onions and toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens