Although my parents immigrated from South Korea, kimchi fried rice was not part of our family repertoire. Instead, I learned this recipe from a friend while living in NY. Using a wok, saute 1 pork chop (cut into bite-sized pieces; you can discard the bone) until browned, then add 3 cups chopped kimchi with liquid (here, a combo of cabbage and radish kimchi). Let the kimchi simmer on medium until it is almost fully cooked, then fold in 3-4 cups cooked short-grain rice (I start by adding 3 cups, and then slowly add an additional cup depending on how well the rice absorbs the kimchi liquid). Season to taste, adding sugar if too spicy, some rice vinegar if lacking acid, or toasted sesame oil if it needs some depth. When liquid is fully absorbed by the rice, it’s ready. (Mar. 2015)
Cooking Adventures 