Korean Kimchi Rice Recipe

Try this ‘Korean Kimchi Rice Recipe’ by Chef Ranveer Brar!

Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4

For Kimchi
1 medium Cabbage, dice,
Salt to taste,
2 heaped tbsp Prepared Kimchi Paste,
½ tsp Vinegar,
2 tsp Tomato ketchup,

For Cooking Rice
Salt to taste,
2 cups Sella basmati rice, (soaked for 20 minutes)

For Kimchi Paste
14-15 Dry kashmiri red chilies,
4 no. Garlic cloves,
½ inch Ginger, roughly slice,
Prepared Rice flour slurry,

For Rice flour slurry
¼ cup Water,
1 ½ tbsp Rice flour,
Salt to taste,
½ tsp Sugar,

For Korean Kimchi Rice
1 ½ tbsp Oil,
1 inch Ginger, chopped,
2-3 Garlic cloves, chopped,
3 no. Baby corn, chopped,
10-12 Button mushroom,
2 tsp Light soy sauce,
Prepared Kimchi,
2 tsp Tomato ketchup,
Cooked Rice,
Salt to taste,
¼ cup Spring onion bulb, cut into diagonally,

For Garnish
few Spring onion, chopped,
¼ tsp Toasted White sesame seeds,
Prepared Kimchi,
Coriander sprig,


For Kimchi
In a bowl, add cabbage, salt to taste and keep it aside for sweating.
Squeeze the water out of cabbage with the help of a kitchen towel and transfer it to a bowl.
Add prepared kimchi paste, vinegar, tomato ketchup and mix well.
Keep it in an airtight container.

For Kimchi paste
In a bowl, add dry kashmiri red chillies, garlic cloves, ginger and prepared rice flour slurry.
Transfer it into a grinder jar and grind into a coarse paste.
Keep aside for further use.

For Rice Flour Slurry
In a small sauce pot, add water, rice flour, salt to taste, sugar and stir well.
Cook on moderate flame until the slurry thickens.
Keep aside for further use.

For Korean Kimchi Rice
In a wok or kadai, add oil, once it’s hot, add ginger, garlic and saute it well.
Add baby corn, button mushroom and toss on medium flame.
Add light soy sauce, prepared kimchi, tomato ketchup and saute well.
Add cooked rice and toss everything well.
Add salt to taste, spring onion bulb and mix well.
Transfer it to a serving dish, garnish it with spring onion, toasted white sesame seeds, prepared kimchi and coriander sprig. Serve hot.

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