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kimchi

Forbidden Korean Fried Rice with Kim Chi

I purposely make extra black forbidden rice to have leftovers for this dish! According to Chinese Medicine black food nourishes your jing, or vital essence or energy. In ancient China only the emperor was allowed to eat black rice, hence it’s name “forbidden”. It is the perfect meal when you have left over rice and a bunch of random veggies in the fridge that you aren’t quite sure what to do with. Make sure you use left over rice. It just isn’t the same with it cooked fresh! It is pictured here topped with Pineapple Kim Chi that I posted a while back with the Tempeh Taco recipe but is just as delicious without.

 

 

Ingredients:

Serves 4

  • 1 recipe of gochujang sauce (recipe follows)
  • 1 recipe of pineapple kim chi (recipe follows, prepare first as it takes 2 hours to marinate)
  • 6 cups of cooked left over rice. I love to use black forbidden rice but any left over rice will do!
  • 3 tbsp. of olive or avocado oil
  • 4 cups of mixed chopped veggies (I used carrots, shredded cabbage, onion, and spinach)
  • 3/4 cup cashews
  • vegan kim chi (I like Wild Brine Kim Chi, which is available at Nesters or your local health food store)
  • micro-greens or sprouts to garnish

Pineapple Kim Chi: (For more detailed instructions visit the Tempeh Taco with Pineapple Kim Chi recipe)

  • 1 ripe pineapple, peeled, cored and chopped into bite sized pieces
  • 1/2 an asian pear, peeled, seeded and chopped
  • 1/2 cup gochugaru (korean chili flakes, available at the Asian market in Banff on Bear St.)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger

Combine everything but the pineapple in a high speed blender until smooth. Combine the paste and the chopped pineapple in a large bowl. Stir to coat. Spoon into a mason jar. Place in the refrigerator to marinate for at least 2 hours.

Gochujang Sauce: (for more detailed instructions visit the OMB (Oh My Buddah Bowl)

  • 3 tbsp. tamari
  • 2 tbsp. mirin
  • 2 tbsp. gochujang paste (available at the asian market on Bear St. in Banff)
  • 2 tbsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. finely grated fresh ginger
  • 1 tbsp. honey

Whisk all ingredients together in a small mason jar. Set aside. This lasts several weeks in the fridge.

In a large fry pan heat the avocado oil.  Stir fry the 4 cups of veggies until tender crisp. If using onions, start with them and then gradually add the rest of your chosen veggies, adding the ones that cook the fastest last. (spinach in this case)

 

 

 

 

Stir in the 6 cups of cooked rice followed by 1/4 cup of the prepared gochujang sauce. Taste to adjust the seasonings. Add more if you like it spicier or a little more tamari for more salt if desired. Keep in mind that the kim chi that you are adding at the end will be salty!

 

 

Stir well to coat all of the rice and veggies with the sauce. Add the cashews. Top with 1/2 cup of chopped kim chi. Continue to cook over medium heat without stirring so that the rice on the bottom gets a little bit crisp and chewy. (about 5 min.)

 

 

Spoon into big bowls. Add a dollop of Pineapple Kim Chi and a handful of micro greens or sprouts to each bowl to garnish.

 

 

 

 

 

 

Tempeh Tacos with Pineapple Kim Chi and Cilantro Lime Cashew Cream

On a recent trip to Maui I had the pleasure of attending a kim chi making class with New York chef Deuki Hong. The pineapple kim chi in this recipe is a vegan variation of a quick kim chi that is not a true ferment as it only sits for a few hours in the chili paste but I guarantee, it will find its way onto just about everything that you eat! It perks up a plate of nachos or a stir fry and lasts up to a week sealed in the fridge. You can find the korean chili flakes (gochugaru) in most Asian grocery stores or on the internet.

 

Ingredients:

makes about 8 tacos

  • 1 pkg. of organic non-GMO corn tortillas
  • 1 pkg. of tempeh, thawed
  • 3 tbsp. wheat free tamari
  • 2 cups very thinly sliced red cabbage tossed with 3/4 cup of chopped cilantro
  • 1 large head of butter lettuce (leaves removed)
  • 2 ripe but firm avocados (chopped into bite sized pieces)
  • 1 recipe of pineapple kim chi (recipe follows)
  • 1 recipe of cilantro lime cashew cream (recipe follows)

Pineapple Kim Chi

Prepare the kim chi first. While it marinates you can prepare the cilantro cream and the rest of the ingredients.

  • 1/2 an asian pear, seeded and chopped
  • 1/2 cup of gochugaru (korean chili flakes)
  • 1/4 cup tamari
  • 2 cloves garlic
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. fresh grated ginger
  • 1 large pineapple, peeled, cored and chopped into bite sized pieces

Combine everything but the pineapple in a high speed blender until smooth.

 

 

 

 

 

Combine the paste with the chopped pineapple in a large bowl. Toss well to coat.

 

 

Spoon into a mason jar and refrigerate for at least 2 hours before serving.

Cilantro Lime Cashew Cream

  • 1/2 cup of raw cashews soaked in water at room temperature for a few hours
  • 1/3 cup water
  • 1/3 cup of fresh cilantro
  • 1 Tbsp. of fresh lime juice
  • 1 tsp. himalayan pink salt

Drain the cashews and rinse with fresh water. Combine cashews, water, cilantro, lime and salt in a blender until silky smooth. Store in the refrigerator until ready to serve. Once refrigerated the cream will set up a little so feel free to add a little bit of water to make it more of a pourable consistency if necessary.

 

 

The Tempeh:

Cut tempeh into small bite sized rectangles, about 2 cm x 1 cm. Heat 3 Tbsp. of oil in a medium sized fry pan. Add the tempeh. Stir to coat with the oil and then drizzle the 3 Tbsp. of tamari over top. Continue to saute until the tempeh is browned on both sides. Turn off the burner and allowing the tempeh to stay warm for the final assembly.

 

 

 

 

Final Assemby:

Heat a little oil in a large fry pan. Lightly saute the corn tortillas on both sides to soften.  Lay the tortillas out on your work surface. Lay a large butter lettuce leaf out on each tortilla. Top with tempeh, chopped avocados, pineapple kim chi, shredded red cabbage and cilantro, and a drizzle of cilantro lime cashew cream!

 

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