BLACKJACK KIMCHI FRIED RICE 김치
Today we premiere this Plant-Based, gluten-free and lactose-free version of another of my favorite Korean cuisine dishes. As necessary, we have added a special ingredient. This variety of Jackfruit has a texture and flavor totally different from the rest. It does not need prior conditioning like the vast majority. It will always be ready for combat on those days when you don't have much time to cook. Aim because in less than 30 minutes you will have a complete portion ready on the table. Ingredients:
-2 cups vegan Korean kimchi
-2 cups of cooked nerone rice SEE IN STORE
-1 onion
-1 red pepper
-1 tsp. garlic powder
-1 tsp. onion powder
-1 tsp. Korean chili flakes
-1/2 tsp. of salt
-250 gr of Plain Jackfruit SEE IN STORE
-3 cloves of garlic, minced
Toppings :
-2 tsp. white sesame
-2 tsp. sesame oil SEE IN STORE
Elaboration:
The night before, marinate the jackfruit with the spices and salt. The next day, sauté it with the onion, garlic cloves and red pepper until tender. Next add the kimchi, the cooked black rice and sauté until it is hot and all the ingredients have been integrated. Decorate with sesame seeds and chili flakes sprinkled on the surface. I hope it lasts as little as it took us to prepare it. Take advantage!
Tip for black rice
We will add twice as much water as in the other rice dishes and let it cook for between 30 and 35 minutes.
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