Never miss a beat Enter your email to subscribe Subscribe I understand that by providing my email address, I agree to receive emails from UPMC. I understand that I may opt out of receiving such communications at any time. Nutrition Video Recipe: Bold Kimchi Brown Rice By UPMC, May 8, 2018 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. Kimchi Brown Rice Cooking Time: 30 MinutesRecipe Serves: 4 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 Instructions Mix the kimchi, soy sauce, sesame oil and sugar in a small bowl or measuring cup until the sugar is dissolved; set aside. Heat the vegetable oil in a medium nonstick skillet over medium-high heat until shimmering. Add the mushrooms and 1/8 teaspoon salt and cook, stirring, until the mushrooms release water, about 2 minutes. Lower the heat to medium-low and continue to stir until the mushrooms are lightly browned and soft, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, 1 minute. Add the chicken broth, scraping up any browned bits in the skillet, and simmer until slightly reduced, about 1 minute. 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. Stir in the kimchi mixture and cook until everything is heated through, about 2 minutes. Transfer to a serving dish and top with the scallions. Serve hot.