Kimchi Rice Patty

김치밥전 [kim-chi-bob-chun]


It has been three months since my last post. It doesn't feel like that long though... My mind is rewinding the past couple months to see if I can come up with any excuse for my leave. No, I can't find any thing except that I've been just lazy.

I come back with a kimchi-cheese rice patty recipe. Kimchi and cheese may sound like the least sought-after combination of food ingredients. When these two ingredients meet together, however, with some help of a middle man which is played by rice in this case, a real Korean-western fusion recipe is born. Cheese and rice help the ingredients stick together while softening the tangy flavor of kimchi. Agreed there is always some risk involved when making a fusion dish, but don't be afraid to put on your experimentalist' apron when you are cooking. The finished product comes almost always with a delight surprise on your palate like this one.

Ingredients for 2 Servings

cooked rice (1/2 bowl)
kimchi (1/3 cup, drained by squeezing)
onion (1 medium, diced)
cheese (1/3 cup, mozarella)
green onion (3 tbl)
flour (2 tbl)
egg (1)
salt (1/2 tsp)

1.

Chop kimchi and drain excess water by squeezing it tight.

2.

Chop onion and scallion.

3.

Add kimchi, onion, green onion, an egg, and flour.

4.

Add rice to the mix.

5.

Add cheese. I used parmesan instead...

6.

Mix well.

7.

Make rice patty and fry over medium heat.

Related Posts:
Kimchi Fried Rice