How to Make Veg Korean Kimchi Fried Rice ?

 Fermentation is a wonderful technique of not just preserving food but also enhancing its certain qualities that make it even more notorious. Like Kimchi or sauerkraut. kimchi fried rice is a popular Korean street food, popular with both its veg and non veg variants. so here your recipe for Veg Korean Kimchi Fried Rice.

PREPARATION TIME : 10 Minutes

COOKING TIME : 25 to 30 Minutes

SERVE : 2-4

Ingredients For Veg Korean Kimchi Fried Rice

FOR KIMCHI

● 1 Medium Cabbage, dice

● Salt To Taste

● 2 Heaped Tablespoon Prepared Kimchi Past

● Half Tablespoon Vinegar

● 2 Tablespoon tomato Ketchup

FOR COOKING RICE

● water

● Salt to Taste

● 2 Cups Sella Basmati Rice

FOR KIMCHI PAST

● 14 to 15 Dry Kashmiri Red Chilies

● 4 no. garlic cloves

● Half inch Ginger, Roughly Slice

● Prepared Rice Flour Slurry 

FOR RICE FLOUR SLURRY

● 1:4 Cup Water

● 1 and half tablespoon rice flour

● Salt to Taste

● Half Tablespoon Sugar

FOR KOREAN KIMCHI RICE

● 1 and half table spoon oil

● 1 Inch Ginger, Chopped

● 2-3 Garlic cloves, chopped

● 3 no. baby corn, copped

● 10 - 12 button mushroom

● 2 Tablespoon light soy sauce

● Prepared Kimchi

● 2 Tablespoon Tomato Ketchup

● Cooked Rich

● Salt To Taste

● 1:4 Cup Sprig onion bulb, cut into diagonally

FOR GARNISH

● Few Sprig Onion Chopped

● 1 : 4 Tablespoon Toasted White Sesame Seeds

● Prepared Kimchi

● Coriander Sprig

PROCESS OF THE MAKING OF VEG KOREAN KIMCHI FRIED RICE

FOR KIMCHI

In a bowl, add cabbage, salt to taste, and keep it aside for sweating.

squeeze the water out of cabbage with help of a kitchen towel and transfer it to a bowl.

add prepared kimchi paste, vinegar, tomato catchup and mix well.

keep it in an airtight container.

FOR COOKING RICE

in a pot, add water for boiling, salt to taste, and let it boil. once the water starts boiling add soaked sella basmati rice and let it cook on medium heat until 80% cooked. Strain the rice and keep it aside for further use.

FOR KIMCHI PAST

In a bowl, add dry Kashmiri red chilies, garlic cloves, ginger and prepared rice flour slurry. Transfer it into a grinder jar and grind into a coarse past keep aside for further use.

FOR RICE FLOUR SLURRY

In a small sauce pot, add water, rice flour, salt to tase, sugar and stir well. cook on moderate flame until the slurry thickens. keep aside for further use.

FOR KOREAN KIMCHI RICE

In a Work or kadai, add oil, once it hot, add ginger, garlic and sauté well.

add baby corn, button mushroom and toss on medium flame. add light soy sauce, prepared kimchi tomato ketchup and saute well.

add cooked rice and toss everything's well. add salt to taste, sprig onion bulb  and mix well. Transfer it into a sieving dish, garnish is with sprig onion, toasted white sesame, prepared kimchi and coriander sprig. serve hot. That's it.