What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
FRIED MEE HOON
Fried Mee Hoon or also known as fried rice vermicelli, those thin white rice noodles are perfect for frying up in a thick soy based sauce as it soaks up all the lovely flavors you WILL develop in that pan of yours. Did I also mention this is a 1 Pan meal.
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Paired with a lovely fried egg on top, some spicy chili sauce or sambal of your choice and this is the perfect breakfast, lunch or even a light dinner. A super light and simple meal that can be whipped up in minutes.
How to Become a Wok Master?
Ingredients
1.
Rice Vermicelli
2.
200g Chicken Thigh
3.
1/2 Onion Sliced
4.
3 Cloves Garlic Minced
5.
Chinese Cabbage
6.
1 Whole Scallion
7.
2tb Light Soy Sauce (Lee Kum Kee)
8.
2tb Oyster Sauce (Lee Kum Kee)
9.
1te Shao Xing Wine
10.
1/2te Sesame Seed Oil
1.
First things first SOAK your rice vermicelli in water for 15 minutes or till soft.
2.
While its soaking begin to chop your chicken into bite size pieces, mince 3 cloves of garlic and slice 1/2 an onion as well as a couple leaves of Chinese Cabbage.
3.
In a WOK or pan heat up some oil on medium high heat.
4.
Prepare for an explosion and quickly drizzle in 1te of Shao Xing Wine or any cooking wine and RUN for safety.
5.
Throw in your sliced onions, chicken and scallion and gently fry till the chicken is cooked.
6.
Add in the garlic and chopped Chinese cabbage.
7.
Drain your lovely rice vermicelli and toss it into the wok/pan along with 2tb of light soy sauce, 2tb of oyster sauce and 1/2te of sesame oil. Fry on HIGH heat will well combined, season with salt if needed.
8.
Plate up and serve with a fried omelet on top and a some chili if you like a little bit of heat.
Extra: You can leave it on the heat for a little longer to develop these little crispy bits at the bottom just be careful not to burn them. PSSST it also pairs super well with some sambal which can be found in the NASI LEMAK recipe