Kimchi rice

Time 20 minutes
Yields Serves 4
Kimchi rice
(Los Angeles Times)

Add the butter, vegetable and sesame oils to a 10-inch nonstick saute pan, and cook on medium-high heat until the butter is melted. Add the kimchi and the chile paste and cook, stirring, until blended and hot, about 2 minutes.


Add the rice and cook, turning the rice with a spatula until it has lost its moisture and gets crispy, about 3 to 5 minutes.


Drizzle and stir the soy sauce into the finished rice. Spoon into a serving dish and garnish with the green onions.

Look for kimchi and Korean chile paste (also called Korean hot pepper paste or kochujang) at Asian markets.

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