I originally prepared a lot of vegetables, but the stew cup at home was too small to fit in. Only a few strands of mushroom were added to the prepared mushroom, which was a bit of flavor.
The weather has suddenly become cold in the past two days. It's so great to eat a pot of kimchi. Now, the taste is slightly sour and spicy, slightly thick in the mouth, and the aftertaste is light and sweet, which is particularly comfortable. Especially when pouring a bowl of rice in a pot, in our house, we use a male spoon to serve it into a personal rice bowl. When poured on the rice, it smells so fragrant!
Pickled rice
By AglaeKlein
Recipe Recommendations
- Korean kimchi appropriate amount
- carrots appropriate amount
- cabbage appropriate amount
- bean sprouts appropriate amount
- onion appropriate amount
- tofu appropriate amount
- bean paste a spoonful
- slightly spicy
- cook
- ten minutes
- simple
Steps for Pickled rice
1
Prepare the ingredients and cut them into small pieces.
2
Put the oil in the pan, saute the shredded ginger and garlic until fragrant, add the onions, stir-fry slightly, and add the kimchi and cabbage.
3
When the vegetables in the pot have a slight water and are as red as kimchi, pour into the prepared saucepan. Load the rest of the vegetables, add water, and if the kimchi has a little marinade, pour in. It is best to make the liquid flush with the dish, and finally add a spoonful of bean paste (soybean paste is best). Our family has a weak taste. If the taste is strong, increase the amount of sauce or salt according to each taste.
4
Cover and simmer for 15 minutes, and serve directly in the small saucepan... Today's rice was not photographed, mainly because it was too eager. As soon as the cover was opened, a faint sour and spicy taste came out. The soup was red and very appetizing. Fill the rice, scoop the soup, and pour it on the rice. It is fragrant and delicious.