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)
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...
7.Make rice patty and fry over medium heat.
Kimchi Fried Rice