Cheese and spinach triangles
Step 1/4
- 250 g rice
- 50 ml kimchi juice
- 1 tbsp soy sauce
- ½ tbsp corn syrup
- 1 tsp pepper
If you don’t have leftover cooked rice, go ahead and prepare that first. Next we’ll prepare the sauce for the fried rice. Do this by mixing the kimchi juice, soy sauce, corn syrup and black pepper together. Kimchi juice is one of this recipe’s secret ingredients so don’t forget it!
Step 2/4
- 200 g kimchi
- 200 g canned tuna
- 20 g butter
Now we’ll prepare the kimchi. Cut the kimchi into bite-sized pieces, about 1 cm thick, and drain the can of tuna (preferably tuna canned in oil). Heat the butter in a large pan or wok and then add the kimchi. It’s important to use real butter because it gives this dish an added layer of flavor. Let the kimchi fry on medium heat until it becomes translucent, about 5 minutes. Then add the tuna and let it fry for a few more minutes.
Step 3/4
- ½ tbsp sesame oil
Once the tuna and kimchi have fried up nicely, move it to one side of the pan. Take your cooked rice and throw it in. Mix in sesame oil and the kimchi juice seasoning to the rice. Then mix it all together and let the kimchi fried rice cook for a few minutes longer to let any excess liquid evaporate. The rice should start to brown and get slightly crispy, then you know it’s done!
Step 4/4
- 4 fried eggs
- sesame seed (toasted, for garnish)
- roasted seaweed flakes
To top off the kimchi fried rice, I like to add toasted sesame seeds, roasted seaweed, and a fried egg on top (one per serving). Hope you all enjoyed this recipe!
