Time: 25 min.
Complexity: easily
Servings: 4

Kimchi, a Korean dish made from fermented vegetables, most often napa cabbage, contains numerous beneficial micronutrients and probiotics whose properties rival those of yogurt. Healthy eaters should regularly include this dish in their diet. Besides being healthy, it's also delicious and light. A great option is to combine kimchi with boiled brown rice and fried shiitake mushrooms. The resulting dish is low in calories, yet filling, and has an exotic Asian flavor.

Ingredients:

• 3 cups cooked brown rice, cooled, or 3 cups frozen brown rice
• 0.5 cup kimchi cabbage (not squeezed), chopped
• 1 tbsp. lightly salted soy sauce
• 1 tsp. dark sesame oil
• 1/4 teaspoon sugar
• 1 tbsp. vegetable oil
• 220 g shiitake mushrooms, stems removed, caps quartered
• 1 tbsp. grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup lightly salted chicken broth
• 4 green onions, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

brown rice, shiitake mushrooms, sesame oil, soy sauce, ginger root, green onions, kimchi

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Preparation:

Step 1
• In a small bowl or measuring cup, whisk together kimchi, soy sauce, sesame oil, and sugar until sugar dissolves.
Step 2
• In a medium nonstick skillet, heat the vegetable oil over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release their liquid, about 2 minutes. Reduce the heat to medium-low and continue to cook until the mushrooms are lightly browned and tender, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
Step 3
• Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and simmer for about 1 minute. Stir in the rice, reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is heated through, about 3 minutes. Then stir in the kimchi mixture and simmer until heated through, about 2 minutes. Transfer to a serving bowl and top with green onions. Serve hot.

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