Active Time
N/A
Total Time
10 MIN
Yield
Serves : 4

How to Make It

Step

In a large, deep nonstick skillet or wok, heat the peanut oil. When the oil is almost smoking, add the rice, kimchi and chile paste. Toss until the rice is thoroughly coated and heated through, about 2 minutes. Continue cooking the rice, without stirring, until a light brown crust forms on the bottom, about 1 minute. Drizzle with the sesame oil and season lightly with salt. Transfer to bowls and serve.

Notes

Kochujang is available at Asian markets.

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