Kimchi Casserole
Sour kimchi mixed with rice and feta, mozzarella, and parmesan cheeses, and baked in oven
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz 300g fermented kimchi, chopped
- 1/3 lb 150g minced pork, optional
- 1/2 large onion (chopped)
- 2 garlic cloves (finely chopped)
- 2 tablespoon grape seed or canola oil
- 4 cups cooked short grain rice
- 2 tablespoon kimchi juice
- 1 tablespoon toasted sesame seeds
- 4 oz feta cheese (crumbled)
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 green onion (thinly sliced)
Instructions
- 1
Preheat oven to 350º F (160º C)
- 2
Heat oil in a skillet over medium heat, saute onion, garlic, and pork (if using) for 2 minutes. Add the chopped kimchi and cook for 5 more minutes until kimchi gets tender.
- 3
Add the rice and kimchi juice, stir to combine. Sprinkle sesame seeds and mix well. Remove the skillet from heat and set aside to cool down a little.
- 4
Add half the amount of cheeses to the skillet and toss to combine. Transfer the kimchi cheese mixture into a greased 9”x13” baking dish, spread the rest of cheeses on top. Bake for about 20 minutes or until the edges and the top gets golden.
- 5
Sprinkle green onion on top while it is hot. Serve hot as a side or as a main dish.