Tom brought kimchi back from Korea, I found a recipe in this book. We have since made this dish about 4 times (3 tmes with the korean kimchi and once with some stuff I tracked down in Liverpool. The toasted seaweed topping is so good i have made it several times to eat as a snack (full of vitamins too) and always make about 10 times as much as the book recommends to go with the rice. The book recomends a soy sauce, seseme, spring onion and garlic dressing, personally i just serve with soysauce on the table. This is my method.
| 1 jar of Kimchi (The Korean stuff came in a box a little bigger than a block of butter, the Liverpudlian stuff came in a jar about the size of a normal pot of jam, both worked, I prefered the Korean stuff because it was more cabbage and less random oriental vegtables) |
| 2 teaspoons seseme oil |
| 350g white rice |
| 350ml liquid (drain the liquid from the kimchi, top up with water) |
| hard boiled eggs |
| smoked tofu (there is a very good one with seseme) |
| 2 sheets Nori (used for sushi these are about 20cm square) |
| seseme oil |
chop the drained kimchi
fry the kimchi in the seseme oil for a few minutes then add the rice and liquid and cover the pan
cook for about 20 minutes until the liquid is absorbed
meanwhile...
slice the eggs
cut the tofu into slithers
brush seseme oil on both sides of the nori sheets
toast on both sides in a frying pan until they start to go brown (about 1minute for the first side, a few seconds for hte next)
when they have cooled cut into thi strips using scissors (much easier than as knife)
serve the rice in bowls topped with the egg and tofu and with lots of seaweed crunchy strips