Nutrient-dense Kimchi is an easy way to incorporate “healthy bacteria” into your diet. Kimchi is fermented cabbage that is common in Korean foods; but how can you easily add it into your meals?

This brown rice dish is an easy and delicious way to cook with Kimchi and it is sure to be a dinner-time win for the whole family.


Ingredients

  • 1/2 cup kimchi (not strained), chopped
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps quartered
  • Kosher salt
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup low-sodium chicken broth
  • 3 cups cooked brown rice, chilled, or 3 cups frozen brown rice
  • 4 scallions, chopped

Cooking Time: 30 Minutes

Recipe Serves: 4

Directions

  1. Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside.
  2. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering.
  3. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes.
  4. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes.
  5. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute.
  6. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute.
  7. Stir in the rice, reduce the heat to low, cover and cook until the liquid is absorbed and the rice is heated through, about 3 minutes.
  8. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes.
  9. Transfer to a serving dish and top with the scallions. Serve hot.

Never Miss a Beat!

Get Healthy Tips Sent to Your Phone!

Message and data rates may apply. Text STOP to opt out and HELP for help. Go to https://pages.upmc.com/terms for privacy and terms.
array(11) { ["id"]=> string(7) "sms-cta" ["type"]=> string(4) "form" ["title"]=> string(36) "Get Healthy Tips Sent to Your Phone!" ["category"]=> string(0) "" ["subcategory"]=> string(0) "" ["keyword"]=> string(6) "HBEATS" ["utm_source"]=> string(0) "" ["utm_medium"]=> string(0) "" ["utm_campaign"]=> string(0) "" ["utm_content"]=> string(0) "" ["utm_term"]=> string(0) "" }

About UPMC

A $21 billion health care provider and insurer, Pittsburgh-based UPMC is inventing new models of patient-centered, cost-effective, accountable care. The largest nongovernmental employer in Pennsylvania, UPMC integrates more than 90,000 employees, 40 hospitals, 700 doctors’ offices and outpatient sites, and a 3.8 million-member Insurance Services Division, the largest medical insurer in western Pennsylvania. In the most recent fiscal year, UPMC contributed $1.4 billion in benefits to its communities, including more care to the region’s most vulnerable citizens than any other health care institution, and paid more than $500 million in federal, state, and local taxes. Working in close collaboration with the University of Pittsburgh Schools of the Health Sciences, UPMC shares its clinical, managerial, and technological skills worldwide through its innovation and commercialization arm, UPMC Enterprises, and through UPMC International. U.S. News & World Report consistently ranks UPMC Presbyterian Shadyside on its annual Honor Roll of America’s Best Hospitals and ranks UPMC Children’s Hospital of Pittsburgh on its Honor Roll of America’s Best Children’s Hospitals. For more information, go to UPMC.com.