2 cups short grain or sushi rice
2 cups hot broth
2 cups baby bok choy or baby napa cabbage, chopped
1 cup cabbage kimchee, chopped
1/2 cup green onions, chopped
1/2 cup green beans, quartered
4 cloves of garlic, minced
1 inch piece of ginger, grated
8 oz lean ground pork
2 tablespoon vegetable oil
1 teaspoon sesame oil
salt to taste
30 minutes before you start cooking, rinse the rice once and soak in warm water. Do not let the rice soak for more than 30 minutes are it will get mushy. If the time is up on your rice before you are ready to cook, strain it and leave it in the colander to dry.
In a large non-stick saucepan with a lid, add the vegetable oil and sesame oil and set the heat to medium high. Saute green onions, garlic and ginger for 1 minute until fragrant. Add the pork and brown it, breaking it up with a spoon. When the pork is brown, add the baby bok choy and kimchee. Saute for 5 minutes or until the green are wilted. Add hot broth and rice and stir. Bring to a boil, cover, and cook for 15 minutes on medium heat, stirring every 5 minutes or so. Add green beans, turn the heat down to low and cook for 10 more minutes. Turn off heat and let sit for 10 more minutes. Serve.
Yield: 4 main course servings
We love kimchee and are always looking for new ways to use it. My husband saw a recipe that called for kimchee to be mixed with rice and peas and was inspired to make this. We added a bit of ground pork and used green beans and baby napa to make it filling enough to serve as a main course.
Mmm. If your rice is sticky enough, you can then form it into onigiri.
That sounds like my kind of dish. I always loved the filling of stuffed cabbage rolls and this sounds like a hipper Asian version of the same.
I’ve heard real Kimchee can make a whole house reek!
Dumb question: When you say “hot broth” do you mean thermally hot chicken or beef broth, or some kind of spicy broth – perhaps a Korean thing about which some folks may not be familiar? Thanks – this looks good, and I’d like to try it …