Rice Casserole with Kimchi and Pork

Name: Rice Casserole with Kimchi and Pork (Kimchi Kongnamul Bap)
Yield: Serves 4
Cuisine: Korean
Ingredients: 1 tablespoon dark sesame oil; ¼ lb (125 g) boneless pork cutlet, diced; 1½ cups (300 g) short-grain white rice; 1½ cups (375 ml) Beef Stock or water; 1½ cups (375 ml) Beef Stock or water; 7 oz (200 g) soybean sprouts, rinsed and drained; ¾ cup (150 g) ready-made Chinese (Napa) cabbage kimchi’ coarsely chopped; 4 tablespoons Soy Scallion Dipping Sauce for drizzling over the rice; 2 teaspoons Crushed Roasted Sesame Seeds; 4 tablespoons Soy Scallion Dipping Sauce for drizzling over the rice

Kimchi Kongnamul Bap

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Kimchi is not just a condiment As in this recipe, it is often used as a key ingredient in a recipe to impart a special sour-and-spicy kick. This rice dish can be a complete meal when paired with a soup or salad. It also makes a great side dish with Whole Baked Fish or a roasted chicken.

Ingredients

1½ cups (300 g) short-grain white rice
1 tablespoon dark sesame oil

Asia
Korea
Side dish

Method

In a large bowl, add the rice and fill with cold water. With your hand, swish the rice around and drain the cloudy water. Repeat this step several more times until the water runs clear. Drain the rice in a sieve and set aside for 20 minutes.

In a stovetop casserole, with a lid, add the oil and place over medium heat. After 30 seconds add the pork and kimchi and stir-fry for several minu