Korean Fusion•comfort

“Mock” Kimchi Rice with Sauerkraut and Bacon

This recipe is great if you have no access to kimchi but you are craving for a taste of it.

Ingredients

Quantities are shown as originally provided.

3 cups rice, soaked in water ((20 oz / 450 g))
1 tsp red chili powder ((or more for spicier version))
1/2 tsp garlic powder ((or 1 tsp fresh chopped garlic))
8-10 pieces bacon
2 cups sauerkraut
3 1/2 cups water ((add more water, about 1/4 cup / 60 ml, if you like your rice moist))

1
Soak rice in water for 30 minutes and drain.
2
Measure 2 cups of sauerkraut after draining the liquid.
3
Cut bacon into small slices.
4
In a nice thick pot (cast iron pot is great), add bacon slices. Render most of the fat from the bacon by frying them on medium heat for 4-5 min or until it looks lightly brown and crispy.
5
Discard most of the fat and leave about 2-3 Tbs in the pot (just enough to coat the bottom).
6
Add sauerkraut, garlic powder and chili powder. Saute sauerkraut with bacon for 1-2 min. Garlic powder and chili powder are optional. Adding them really makes it taste like kimchi. Skip these if you want, it should still be yummy.
7
Now add rice to the pot. OPTIONALLY, you can set aside about 1/2 cup of the sauerkraut/bacon mix and later use as toppings when serving. This allows extra texture and punch of flavor. Spread remaining sauerkraut and bacon evenly in the pot and add soaked rice on top. Add 3 1/2 cups of water which should be enough water to cover all the rice. Because we want sauerkraut and bacon to brown at the bottom, do not mix the rice.
8
Cover and cook on med heat for 10 minutes. Rice should be boiling. Always smell the pot to make sure the bottom is not burning.
9
Turn the heat to low and cook for another 10 minutes or so until no or very little steam comes from the pot.
10
Turn off the heat and keep covered for 3 min more.
11
Mix the bottom of the pot with the rice and serve with some of the toppings you set aside earlier.