Kimchi Ochazuke: A Fusion Rice Dish with Korean Flair
Kimchi Ochazuke: A Fusion Rice Dish with Korean Flair
Super Simple Kimchi Ochazuke Recipe
Discover a unique twist on traditional Japanese Ochazuke, reimagined for the Korean palate. This recipe blends the refreshing crunch of kimchi with the subtle aroma of green tea for a delightful and unconventional rice bowl.
Ingredients- 1 green tea bag
- 1 bowl of cooked rice
- 10g kimchi
- 3g shredded nori (seaweed flakes)
Cooking Instructions
Step 1
First, prepare the green tea by steeping 1 tea bag in about 150ml of warm water for 2-3 minutes to create a rich, warm green tea broth. Aim for a temperature around 70-80°C (158-176°F) – not too hot.
Step 2
Warm your serving bowl beforehand by rinsing it with hot water. This helps keep the rice warm and enhances the overall flavor of the ochazuke. Place 1 bowl of warm cooked rice into the pre-warmed bowl.
Step 3
Now, let’s prepare the toppings for our Korean-style Kimchi Ochazuke. While traditional ochazuke often features toppings like mentaiko (spicy cod roe), salmon, or pickled plums, we’re using kimchi for a distinctly Korean touch. Finely julienne the stems of the kimchi, as they offer a pleasant crunch, rather than just the leaves. If your kimchi is very salty, you can lightly rinse it with water before slicing.
Step 4
Arrange the julienned kimchi attractively over the rice. Sprinkle a generous amount of shredded nori (seaweed flakes) on top of the kimchi for added texture and umami. Toasted sesame seeds can also be added here if desired.
Step 5
Carefully pour the warm, steeped green tea broth over the rice and toppings. This is the moment where the subtle fragrance of the green tea harmonizes with the savory notes of the kimchi, creating your fusion Kimchi Ochazuke.
Step 6
Mix everything together – the kimchi, rice, and green tea broth – and enjoy! This dish is perfect for a light and satisfying meal when you don’t have much appetite. Enjoy your delicious fusion ochazuke!
