This Kimchi rice cooked with cheese is surprisingly easy to prepare (with only 10 ingredients), vegetarian (if you use a vegan kimchi) and so tasty and satisfactory! If you have never tried this combination, you will be shocked by how well the spicy spicy kimchi goes with melted cream cheese.
Kimchi & Cheese: a winning combination
We have a delicious Kimchi fried rice recipe that Kaitlin published years ago, but this dish highlights the combination of acid and spicy kimchi and rich and creamy cheese!
Maybe you saw cheese kimchi recipes that sprout on the internet. Maybe you heard about Kimchi or Ramen Kimchi cheese sandwich sandwich. Just like the combination of crate and Swiss cheese on a Reuben sandwich, the flavors of the fermented Kimchi and the salty and buttery cheese are the perfect counterpoints.
This is the type of dish that makes you want to curl up on the sofa with your favorite K drag that plays in the background!
An easy and malleable recipe
This is an excellent recipe for using the remaining rice. I wrote this recipe to serve 2, so you don’t need much rice to do it, only 2 cups. So if you have a small amount of rice left in the refrigerator and you are not sure how to use it, this recipe is the right thing. (You could also try my rapid ban fans 拌饭 Mixed rice bowl)
I just used onion, mushrooms and kimchi to keep it simple, but you could add other vegetables: peppers, peas, carrots, corn, whatever you like.
In fact, I find that this Kimchi rice cooking is easier to make than our Kimchi fried rice. In reality you don’t need to fry the rice, but rather cook the vegetables and then mix the rice, the kimchi and condiments from the fire. But with cheese and fried egg on top, I think it’s more impressive. Don’t you agree?
The grated mozzarella here, but you can use any cheese that melts well: Monterey Jack, Colby Jack, Fontina, Cheddar, Gruyere, Muenster or even American cheese. I prepared this recipe with a sharp aged Cheddar and the flavor was more incisive and more aromatic.
You can also add more cheese than I added! If I did it for Sarah and Kaitlin, I would definitely increase the amount.
On the recipe!
Kimchi rice in the oven: instructions for recipes
Preheat the oven at 375 ° f/190 ° C. Heat 2 tablespoons of oil in a pan over medium-high heat.
Add the onion and cook for 5 minutes or until it starts to become translucent. Add the mushrooms and cook for a few more minutes until it is tender.
Turn off the fire and mix the Kimchi, the Kimchi juice, the cooked rice and the Gochujang until they are well combined.
Transfer to a small pan. I had this clay pot that worked both on the stove and in the oven. If you have a similar type of pan, you can simply distribute the rice in a uniform layer and keep it in the same kitchen ship:
Uniformly top with grated cheese.
Cook for 12-15 minutes, until the cheese is slightly golden and sparkling.
While the rice is in the oven, fry the eggs in 1 tablespoon of oil to be served with your Kimchi rice.
Garnish with chopped and fun shallot!
You can also season with a little juice from your Kimchi jar:
Rice Kimchi Cook with cheese
This Kimchi rice cooked with cheese is surprisingly easy to prepare (with only 10 ingredients), vegetarian and so tasty and satisfactory!
Serves: 2
Prep: 5 minutes
Cooked: 25 minutes
Total: 30 minutes
Prevent the screen from becoming dark
Instructions
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Preheat the oven at 375 ° f/190 ° C. Heat 2 tablespoons of oil in a pan over medium-high heat.
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Add the onion and cook for 5 minutes or until it starts to become translucent. Add the mushrooms and cook for a few more minutes until it is tender.
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Turn off the fire and mix the Kimchi, the Kimchi juice, the cooked rice and the Gochujang until they are well combined. Transfer to a small pan. Uniformly top with grated cheese. Cook for 12-15 minutes, until the cheese is slightly golden and sparkling.
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While the rice is in the oven, fry the eggs in 1 tablespoon of oil to be served with your Kimchi rice. Garnish with chopped and fun shallot!
Nutritional facts
Calories: 557Kcal (28%) Carbohydrates: 56G (19%) Protein: 19G (38%) Fat: 29G (45%) Saturated fat: 7G (35%) Polynsaturo fat: 6G Monolysatuine fat: 15G Trans fat: 0.1G Cholesterol: 186mg (62%) Sodium: 462mg (19%) Potassium: 473mg (14%) Fiber: 3G (12%) Sugar: 5G (6%) Vitamin A: 500Iu (10%) Vitamin C: 7mg (8%) Soccer: 210mg (21%) Iron: 3mg (17%)
