Quick kimchi fix


Love kimchi? Here are two quick kitchen fixes you can easily whip up

Kimchi is a Korean delicacy which is made out of vegetables, mainly cabbage. It is then seasoned well and kept in jars, in cool temperature, to be fermented. Kimchi tastes great when eaten just by itself or you can enjoy it as part of a dish.

Kimchi tantalizes taste buds with its combination of both spicy and sour. The best part is, kimchi makes a delicious, healthy television snack and helps improve your gut health at the same time! Here are two great Kimchi recipes for every kimchi lover to enjoy.

Kimchi fried rice


2 cups                   Day-old cooked plain rice

100 g                      Kimchi

1 tbsp                    Olive oil

2 cloves                 Garlic, chopped

1                             Onion, chopped

2 tbsp                    Spring onions, chopped

1 tbsp                    Fish sauce

Salt and pepper to taste


  1. Heat wok and pour olive oil
  2. Then, stir-fry garlic followed by onion
  3. Once onion and garlic turn a light golden brown, add rice
  4. Stir-fry rice and add kimchi. Stir-well.
  5. Add fish sauce and spring onions. Then, season with salt and pepper to taste.
  6. Serve hot with a sunny side up egg.

Kimchi Jjigae


1 clove                  Garlic, chopped

2 tsp                      Fish sauce

1 tsp                      Sesame oil

250 g                     Kimchi, roughly chopped

1 can                     Tuna in mineral water

50 g                       Fresh seaweed

1                            Tofu, cubed

1.5 litre Chicken stock

Salt and white pepper to taste


  1. In a pot, stir-fry garlic with sesame oil
  2. Then, add chicken stock and bring to boil
  3. Once boiled, add tofu, seaweed, kimchi, tuna and fish sauce
  4. Simmer for about 8 to 10 minutes and add seasoning according to taste
  5. Serve hot, alongside a bowl of rice or plain noodles

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