Steps to Make Vegan Korean Bbq

Vegan Korean Kimchi Fried Rice

As a vegan, the idea of eating vegan in korea can be a little daunting, especially if you're unfamiliar with korean dishes and their ingredients.

Recipe Summary Vegan Korean Kimchi Fried Rice

This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.

Ingredients | Vegan Korean Bbq

1 tablespoon vegetable oil

¼ cup diced red onion

1 tablespoon minced garlic

1 ½ teaspoons minced ginger (Optional)

½ cup finely chopped kimchi

1 tablespoon rice wine vinegar

1 cup day-old cooked white rice

2 tablespoons white sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons kimchi brine

½ tablespoon sesame oil

salt to taste

ground black pepper to taste

Directions

Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

I prefer jasmine rice and Sempio(R) brand soy sauce.

If you are not cooking for a vegan, feel free to add thinly sliced chicken breast and/or a fried egg on top of each bowl. Use honey instead of white sugar.

Info | Vegan Korean Bbq

prep: 10 mins cook: 8 mins total: 18 mins Servings: 2 Yield: 2 servings

TAG : Vegan Korean Kimchi Fried Rice

Main Dishes, Rice, Fried Rice Recipes,