Kimchi Bokkeum Bap (Kimchi Fried Rice)

Kimchi fried rice is the best way to use the left over kimchi. Some people love to eat kimchi with pork, but I love to eat kimchi with chicken. ;) For those who doesn't know what is kimchi, well..kimchi is one of the famous korean dish made of spicy pickled chinese cabbage.

Ingredients:

- 1 tbsp oil
- 1 medium onion, chopped
- 150 g chicken fillet, chopped
- 1 tbsp sesame oil
- 1 tbsp gochujang (Korean chili paste)
- 2 plates cooked rice (left over is the best for this dish)
- 2 spring onion, chopped
- 250 g kimchi, coarsely chopped, with its liquid
- Salt to taste

Method:

1) Heat the oil in a wok over high heat. Add the onion and chicken, cook until the onion is browned and the chicken is cooked through.
2) Lower the heat to medium heat, add the sesame oil.

3) Add gochujang and stir until well blended.
4) Add the rice and stir-fry until the whole ingredients are mixed well.
5) Add kimchi with its liquid and the spring onion. Cook for 3 minutes.
6) Add salt to taste.
7) Serve immediately.

Yield: 2 servings

Mae-un dak (Korean Spicy Chili Chicken)

I love spicy food and so does my hubby. :) This time I was feeling like cooking korean food. So, I decided to cook this spicy korean chili chicken. :)

Ingredients:

- 1 tbsp oil
- 300 g chicken fillet, cut into bite size
- 1 small onion, peeled and cut into small cubes
- 1 zucchini, cut into small cubes
- ¼ head Chinese cabbage, cut into bite size
- 2 cloves garlic, crushed
- 1 spring onion, cut into 1 cm length
- 2 tbsp gochu jang (Korean chili paste)
- 1 tsp soy sauce
- ½ tsp sugar

Method:

1) Heat the oil in a wok over high heat.
2) Add the chicken, onion, zucchini, cabbage and garlic. Stir-fry until the chicken is cooked through and the vegetables begin to brown.
3) Add the spring onion, gochujang, soy sauce and sugar. Cook for three minutes.
4) Serve immediately with warm, steamed rice.

Yield: 2-3 servings.