This recipe calls for Atlantic Sea Farms’ Sea-Chi kelp kimchi: a blend of raw kelp farmed in the Gulf of Maine, napa cabbage, daikon radish, garlic, red pepper powder, scallions, a touch of sugar, fish sauce, and ginger.
Makes
2 servingsIngredients
- 2 tablespoons extra-virgin olive oil
- 3 scallions thinly sliced
- 1 teaspoon fresh ginger finely chopped
- 1 cup Atlantic Sea Farms Sea-Chi kelp kimchi
- 3 tablespoons kimchi juice from jar; see note
- 2 cups cooked cooled rice
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons soy sauce or tamari
- 3 cups chopped bok choy Swiss chard, or spinach
- 2 large eggs fried and seasoned with salt, soy sauce, or tamari
- Optional toppings: furikake slivered nori, sliced scallions
Instructions
- Note: For extra kimchi juice, place kimchi in a mesh sieve set over a bowl. Press with a wooden spoon to extract the juice.
- In a large skillet, heat olive oil over medium heat until hot but not smoking. Add scallions and ginger, and cook, stirring occasionally, until tender, about 3 minutes. Add kimchi and kimchi juice. Cook, stirring occasionally, until hot and liquid is mostly reduced, about 2 minutes. Add rice, sesame oil, and soy sauce, and stir to incorporate well.
- Increase heat to medium-high. Add bok choy or greens and cook, stirring, until greens are wilted and just tender, 2–3 minutes.
- Serve hot with fried eggs atop and optional toppings, as desired.
