Introduction

Kimchi Fried Rice

A South Korean variation of fried rice, this dish has made its way across the globe for its rich taste of kimchi and its spicy quality. This dish comprises off:

• Rice; Left over rice is ideal for this dish
• Well-fermented kimchi
• Radish
• Green onions
• Garlic
• Green pepper
• Sesame oil

Its flexibility on adding additional ingredients such as meat, makes it even more popular amongst different cultures today:

• Pork or spam
• Chicken
• Bacon
• Shrimp
• Ham
• Egg

Historical Significance:

Kimchi is a staple food of South Korea much like Ramen is to Japanese people. A radish that’s been seasoned and fermented with chili ingredients makes it a unique dish in the entirety of Asia

• Origin of kimchi can be traced back to the early periods of the Three Kingdoms (37 BC – 7 AD)
• Koreans were skilled in making fermented foods such as wine, soybean paste and radish (kimchi)
• Additionally, it became prevalent as Buddhism caught on throughout the nation and adapted a vegetarian lifestyle
• Kimchi was made during the winter by fermenting the vegetables and burying it in the ground in traditional brown ceramic pots called onggi

Interesting facts:

• Despite its spicy quality today, the early recipes found did not contain the use of chili pepper which gives its spicy personality. It was not introduced until the early 17^thcentury because chili peppers were a New World crop and native to the Americas.
• Kimchi is used in a variety of other South Korean dishes such as budae-jigae(a very hearty soup) and is always present in the dinner table as a side dish.
• Kimchi is a national dish of both North and South Korea despite their division.
• Depending on the region, kimchi may vary in flavor; in the northern parts, they tend to have less salt and red chilli and are more watery in consistency