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March Food Festival: Cabbage Transformed

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Kimchi is a Korean dish made by fermenting cabbage with other ingredients including chili powder and garlic. Eating fermented foods like kimchi is beneficial for gut health.

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Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.

This month, we’re celebrating cabbage transformed into one of our favorite dishes, kimchi. You can purchase kimchi at your local Asian grocery store or you can even make your own (click here to make this kimchi recipe from Katchkie Farm).

KIMCHI FRIED RICE

by Aya Mohamed, Chef de Cuisine, Venues

Servings: 4

Ingredients

  • 4 cups cold, leftover rice

  • 2 cups kimchi, roughly chopped; reserve some kimchi juice

  • 1 small onion, medium dice

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 2 tsp vegetable oil

Optional

  • 1 tsp sesame seeds, toasted

  • ½ cup thinly sliced scallion

Procedure

  1. Heat a wok or large sauté pan over medium high heat. Add vegetable oil and when it shimmers, add onions and garlic, sautéing until aromatic. Add chopped kimchi and mix well.

  2. Add leftover rice and combine well. Once mixed in, add reserved kimchi juice, sesame oil, and soy sauce and combine well.

  3. Garnish with thinly sliced scallions and toasted sesame seeds.

Note

Serve with a fried egg, or add spam, braised pork belly, or even bacon for extra umami.

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