I’ve never really cooked with Kimchi before so this recipe for watercress kimchi fried rice comes about because the amazing folk at Love Watercress sent me some watercress kimchi I was delighted but a little perplexed. You’d have to be living under a rock not to have noticed the rise of the popularity of Kimchi, which for anyone who doesn’t know is a salted and fermented cabbage dish that is very popular (almost religiously so) in its home country of Korea.
The love of kimchi has spread across the globe and like most foods that travel the world has been adapted and augmented along its journey. This watercress version comes via the wonderful people at Weymouth 51 who grow their own chilies and make the most incredible sauces and condiments. It’s quite unusual and has quite a kick what with all the incredible spices such as ginger, ground cumin and gochucaru plus the natural kick of the watercress of course. They create a Kimchi of the Month and this month they’re working with the guys at Love Watercress to make this stunning stuff!
I like kimchi but I’m not a kimchi fanatic. Well I wasn’t until I tried this stuff. It’s incredible and whilst I was researching recipes I began to realise that it will go with literally anything. From a fried egg to a burger, a bowl of noodles to this simple but pungent watercress kimchi fried rice dish. It also has pineapple as one of its ingredients and this sweetness makes it a great accompaniment for BBQ season!
The below recipe is from the amazing Sue over at My Korean Kitchen. If you want to learn more about Korean ingredients, check out her 30 essential Korean cooking ingredients list!
- 1/2 tablespoon cooking oil (sun flower or other flavourless oil)
- 1 clove garlic – finely grated
- 1 salad onion – chopped
- 150g bacon – cut into thumbnail size pieces (I’m using the amazing This isn’t bacon)
- roughly 100g kimchi – cut into thumbnail size pieces
- 3 cups steamed white short/medium grain rice – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking.
- 50ml kimchi juice – this liquid is from the bottom of the kimchi container (squeeze the kimchi to release more)
- 1/2 tablespoon sesame oil
- 2 x-large eggs, cooked sunny side up or per your preference
- roasted sesame seeds, to garnish
- 1/2 stalk green onion, thinly sliced
On medium high heat preheat a pan or wok and once heated, add the cooking oil.
Add the salad onion and garlic and fry it for a couple of minutes until beginning to soften. Then add the bacon and stir it well until it’s crispy.
Add the Kimchi and stir until hot, roughly 2 mins.
Add the rice and the kimchi juice. Mix all of them together well and thoroughly heat through.
Stir in the sesame oil. Remove from the heat.
Serve garnished with the sesame seeds and green onion. Place the cooked egg on top.
For more watercress recipes check out a whole bunch of them here on my blog.
Eat and of course, enjoy!