I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave this time of year, and this Korean Curry Rice is one of them.
Kimchi fried rice only takes about 15 minutes to prepare and calls for a few basic ingredients: kimchi, overnight steamed rice, sesame oil, scallions, onion, garlic, and egg. You can add meat such as beef, chicken, spam, or bacon.
Rice Cake Stir Fry with Soy Sauce (Gungjung Tteokbokki)
Quick Cucumber Kimchi Ingredients 2 pickling cucumbers or other small cucumbers (about 8 ounces) 1 teaspoon kosher salt 2 cloves garlic, finely chopped 2 scallions, white and light green parts only, finely chopped 1 1/4-inch piece fresh ginger, peeled and finely chopped 2 tablespoons rice vinegar 1 tablespoon Korean chile powder (see Note) 2 teaspoons sugar 1/2 teaspoon fish sauce (see Note)