Now you’re ready to use your homemade kimchi in a fabulous one-pot meal and here’s one you can give a whirl: Kimchi and mung bean sprout rice.
The idea here is that you’ll layer your rice and kimchi and top it all off with a nice mound of either mung or soy bean sprouts, cook it down and season with some soy sauce and sesame oil. You can add some pork or leave it without.
2 cups short grain rice, soaked in water for about 10 minutes
1 cup kimchi
2-3 cups mung or soy bean sprouts, washed
2 cups water
garlic, minced or pressed (i use about 3-4 cloves)
salt and pepper
pork product (optional)
Although families all have their own rendition on various dishes, I think A Korean Mother’s Cooking Notes by Chang Sun-Young is a great resource for learning how to cook authentic Korean food.