Nostalgic Kimchi Rice (Cooked on a Traditional Stove)
A taste of the Kimchi Rice we used to eat in elementary school.
I really miss the Kimchi Rice that used to be made on the briquette stoves back in my elementary school days. Here’s a hearty single serving that will fill you up! Relive those childhood memories with this comforting and flavorful dish.
Ingredients
- 1 bowl of rice (approx. 300g)
- 1 plate of kimchi (approx. 170g)
- 1/2 tsp sugar
- 1/4 cup water (approx. 50ml)
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
For the best flavor, use well-fermented kimchi. Slightly sour, aged kimchi will provide a deeper, richer taste than very fresh kimchi.
Step 2
Finely chop the kimchi into small pieces, about 1cm in size. This ensures it cooks evenly and blends well with the rice.
Step 3
Prepare about one plateful (approximately 170g) of the finely chopped kimchi.
Step 4
Now, it’s time to cook the kimchi. Place the chopped kimchi in a pot. Using a non-stick pan or pot is recommended to prevent sticking and ensure even cooking.
Step 5
Add the kimchi to the pot, along with 1/2 teaspoon of sugar and 1/4 cup (approx. 50ml) of water. The sugar helps balance the kimchi’s sourness and adds a subtle sweetness. Now for the crucial step: reduce the heat to the lowest possible setting (simmer) and cover the pot. Let it cook slowly for about 10 minutes. Imagine you’re back in elementary school, diligently preparing your lunchbox on a warm briquette stove during the 4th period. This slow cooking method aims to recreate that comforting, nostalgic taste.
Step 6
After 10 minutes, check if the kimchi has become tender and soft. Once it’s cooked, turn off the heat temporarily. We’ll let it rest a moment before adding the rice.
Step 7
To the cooked kimchi in the pot, add 2 tablespoons of perilla oil for a rich, nutty aroma. Perilla oil adds a distinctively Korean flavor profile.
Step 8
Now it’s time to add the rice. Spread one bowl of cooked rice (approx. 300g) evenly over the kimchi and perilla oil. You can also use an untoasted instant rice cup if preferred. Ensure the rice is spread out evenly so it can absorb the kimchi flavors.
Step 9
Cover the pot tightly to allow the steam from the kimchi to infuse the rice. Turn the heat back on to the lowest setting (simmer) and let it steam for about 5 minutes. After 5 minutes, turn off the heat completely and let it sit, covered, for another 2-3 minutes. This residual heat will make the rice perfectly tender and moist.
Step 10
When you open the lid, you’ll be greeted by the wonderful, comforting aroma of kimchi rice, reminiscent of your childhood lunchboxes. The scent alone is enough to bring back happy memories.
Step 11
Gently mix the hot kimchi rice and enjoy! I loved Kimchi Rice so much that I continued to eat it even in high school. I truly missed that taste, and making it myself brings back so many wonderful feelings. I hope you enjoy this nostalgic Kimchi Rice for a delicious and comforting meal!
