Recipe: Kimchi Fried Rice | KCET
Recipe: Kimchi Fried Rice
Walter Manzke, currently running the show at Republique in L.A., is one of SoCal's best chefs. Accordingly, many of his dishes are quite complicated ... but then, some are simple. This kimchi fried rice is easily assembled with store-bought ingredients, making it an ideal weeknight dinner.
Kimchi Fried Rice
2 cups steamed Korean rice
2 oz. cooked beef short rib or steak, roughly chopped (1 inch. pieces)
2 oz. kimchi (store bought is fine), roughly chopped (1 inch. pieces)
1 tablespoon butter
1 green onion, sliced thin
1?4 tsp. toasted sesame seeds
2 poached eggs
Melt butter in a saucepan. Add kimchi and sauté until soft. Add short rib and sauté.
Add rice and fry until golden. Season with salt. Place rice into a bowl. Top with 2 poached eggs. Garnish with green onion and sesame seeds.
Whatever you want to call these times we’re living through, they are certainly historic. Four local institutions share with us their approach to archiving COVID-19.
Board of Supervisors adopts a county-wide policy centered on diversity, inclusion and access.
In recent weeks, artists have found their practices upturned, expanded or reenergized because of COVID-19 and calls to address racial injustice.
The health and economic consequences of the pandemic have not affected all communities across L.A. county equally; rates in communities of color across South and Central Los Angeles and the Eastside have increased dramatically.
- 1 of 314
- next ›