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Ingredients
- 2 tablespoons dark sesame oil
- 1 cup roughly chopped Kimchi (page 444)
- 2 tablespoons butter or more sesame oil
- 4 cups cooked short-grain rice (page 507)
- 1 tablespoon soy sauce
Method
- Put the oil in a large skillet, preferably nonstick, over medium-high heat.
- Add the kimchi and cook until it softens a bit, just 5 minutes or so.
- Add the butter and rice and stir.
- Cook, stirring infrequently, until the rice is hot, 5 or 10 minutes.
- Let the rice brown a bit on the bottom, then stir this browned part back into the mixture, season with soy sauce, and serve hot.
