Here is a quick and delicious dinner idea that's ideal for using up any leftovers you have in the fridge. I love fried rice, because you can pretty much use any combination of ingredients that you're in the mood for, and it'll turn out great! You may also use any type of rice (as you can see in the pictures, instead of plain white rice, I used Indian basmati rice, since that's what I needed to use up), but just remember-- the key to good fried rice is to use rice that's at least a day old. If you use fresh rice, it will be too wet (think of all the water you put in the rice cooker!), and it will not turn into fried rice. I adapted this recipe from the incredibly talented Chef David Chang, the mastermind behind the Momofuku restaurants, and chose to also add cheese to it, but feel free to substitute with any ingredients of your choice. Another key to good fried rice is to keep the heat on high and to cook the ingredients in batches!
Read Moreketchup spaghetti (케찹 스파케티) + food in korea pt. 1
This was one of my favorite foods growing up in Korea. My mom would make this at home, without the pasta (so it was more of a sausage stir-fry with peppers and onions), but I remember having it often at restaurants. I believe that the dish is originally Japanese, and also called "Naporitan." Supposedly a chef of the New Grand Hotel in Yokohama created this when he was inspired by one of the military rations in the 1950s. It's a very popular dish today in both Japan and Korea, and especially appeals to the palates of children and the younger generation. Hope you enjoy it!
Read Morespicy korean rice cake with cheese (cheese ddukbokki 치즈 떡볶이)
This dish is considered staple street food in Korea, and especially popular among children and students. Dduk bokki literally translates to stir-fried rice cakes. The rice cakes are cooked in a spicy, tangy, and sweet sauce, along with fish cakes and hard-boiled eggs. Even though it's one of the most popular dishes in Korea, I actually didn't care for it too much when I was younger. However, as I grew older and Korean food became more of a hard-to-access luxury in downtown Baltimore, unknowingly I started to crave this dish more often. Ddukbokki lends itself to many variations, and I've had versions with seafood, pork belly, or sausage-- the first time I had cheese ddukbokki, it was life-changing. The restaurant served it with browned, melted cheese, hot from the broiler-- it was a revelatory moment. Feel free to add or omit the cheese, or add some bacon or sausage for extra flavor. Traditionally, ketchup isn't used as one of the ingredients for the sauce, but I find that it imparts a nice tangy flavor and also enhances the color beautifully. Enjoy!
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