Just like your beautiful, gleaming MacBook Pro or iPad (lost track of what # they’re on) have components that are crucial to their dazzling technological functioning, so it can be said for cooking. Let’s take a hot minute here to consider some basic components of Korean cooking: garlic, ginger and scallion (which I have started calling the Holy Three aka HT). Of course, your basics might include other components like red-hot pepper or fermented shrimp, but you get my meaning all the same.
I would go so far as to say that a lot of Korean dishes would fall a little flat sans the HT––I would not feel good about eating a dumpling that did not have a goodly dose, and what about kimchi?! I could go on and on and list all the foods that would lack the zing only HT can bring, but I’ll just use this tiny billboard space to make a blanket statement here, “Korean food wouldn’t be Korean food without the Holy Three!”
Well, now that you’re here, you might as well write down what you’ll need to make this delicious kimchi fried rice. Good news, you can use that left over rice and homemade kimchi in your fridge to make this dish!
the holy three: garlic, ginger & scallion
salt & pepper, to taste
*A note about ingredient proportion: go ahead and use the amounts that makes sense to you. I trust you to adjust your rice and kimchi ratio and know how much of the Holy Three you want to use––less ginger more scallion or vice versa? Sure, go for it.
1. Prep your veggies: dice your onion, chop your kimchi, mince your garlic (or use a garlic press), grate and juice your ginger.
2. Heat your pan over medium heat, add enough sesame oil to coat the bottom. Saute your onion for about 3 minutes. Add kimchi, ginger juice and garlic and saute for a few minutes. Add rice and scallions, stir until rice and kimchi mixture are well blended.
3. Sprinkle soy sauce and sesame seeds over the rice. You can salt and pepper to taste or just stick to soy sauce. Dig in!
Now wasn’t that worth a visit?