Kimchi Rice Bake with Cheese
Total Time: 5 minutesYield: 2 Servings
Source: thewoksoflife.com
Category: Grains
Ingredients
3 tablespoons Vegetable Oil1⁄2 cup Onion (chopped)
1 cup Mushrooms (chopped)
3⁄4 cups Kimchi (chopped)
2 tablespoons Kimchi Juice
2 cups Rice (cooked)
2 tablespoons Gochujang
1⁄2 cup Mozzarella (shredded)
2 whole Eggs
1 whole Green Onion (chopped)
Directions
- Preheat your oven to 375°F. Heat 2 tablespoons of oil in a clay pot with 5 cup capacity over medium-high heat. Add the onion, and cook for 5 minutes, or until it begins to turn translucent. Add the mushrooms and cook for a few more minutes until tender.
- Turn off the heat, and mix in the kimchi, kimchi juice, cooked rice, and gochujang until well-combined. Transfer to a small baking dish. Top evenly with shredded cheese. Bake for 12 – 15 minutes, until the cheese is lightly browned and bubbly.
- While the rice is baking, fry the eggs in 1 tablespoon of oil and top your kimchi rice bake. Garnish with chopped scallion and enjoy!