Sort ingredients
jkaplinsky
QR Code
Listen
Pdf
Place the rice in a mesh strainer and rinse with cold water until the water runs clear.
Heat the olive oil in a large pot over a medium-high heat. Add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion and garlic are lightly browned and the edges are starting to frizzle, 8–10 minutes.
Add the tomatoes and ginger and season with salt and pepper. Cook, stirring occasionally, until the tomatoes break down and start to become jammy, 8–10 minutes.
Add the kimchi and its liquid, soy sauce, fish sauce and 1.4 litres (48 fl oz/ 6 cups) water. Bring to a boil and add the rice. Cook, stirring occasionally, until the rice is completely cooked through and tender and the broth has thickened nicely, 15–20 minutes.
Season with salt, pepper and more soy or fish sauce as needed. Ladle into bowls and top with a drizzle of sesame oil or a pat of butter, an egg and some sliced spring onions, if you like.