The T

Little L

Veggie V

Korean K

🥕

Dear my friends! 😊🙏 Today I’d like to introduce you one of the easiest and tastiest recipes to make with kimchi! 💛 As a veggie in Korea, I used to almost give up to consume kimchi unless I am in vegan restaurants since most of kimchi contains fish sauce in. But couple of days ago I stopped by a supermarket and found vegan kimchi! OMG 😳 I couldn’t believe I could ever find vegan kimchi in just a normal supermarket 🥳
I am super happy to see that vegan products are now more accessible and popular in many industries in South Korea.

So today with the vegan kimchi I bought, I am going to make Kimchi fried rice (goguma kimchi bokkeumbap in Korean). But this time I added sweet potato for a bit of sweetness and more diverse flavours. It’s super simple, you don’t need to prepare bunch of ingredients but so so so satisfying. Let’s get into it!

Ingredient 🌶

– ⅓ onion diced
– Half cup kimchi
– 2 bowl cooked rice (I used brown rice 🍚)
– 1 sweet potato small diced
– 1 tbsp sesame oil
– 2 tbsp soy sauce
– ½ tsp brown sugar
– ½ tbsp gochujang (Korean chili paste)
– Roasted seaweed for garnish (optional)

How to Cook 👩🏽‍🍳

• Cook rice by following it’s instruction.
• Meanwhile, in an oiled pan add diced onion and stir until its colour changes to slightly translucent.
• Add diced sweet potato into the pan and stir them with low heat
• Cover the lid and stir them frequently to prevent from sticking to the pan.
• Check the sweet potato with a fork or other pointy utensil if it’s cooked
• When it’s ready add the kimchi, soy sauce, brown sugar, sesame oil and stir for 1-2 minutes
• Add the cooked rice and gochujang and mix them well
• Make the rice flat on the pan and turn the heat to high and leave for few minutes to make the bottom of fried rice to crispy
• Place the rice to the plate and add a bit of roasted seaweed on top
• Enjoy your sweet and spicy fried rice! 😋🙏