Q: What do you do with the delicious kimchi brine at the end of the jar?
A: Use it to make Kimchi Paella!
It’s quick and easy. Here’s the ingredients I used this time:
- 1/4 onion – sliced in bite size
- 2~3 leaves of cabbage – sliced in bite size
- 1 carrot – sliced in bite size
- 4~5 shiitake mushrooms – sliced
- 1~2 cups purified tap water1
- vegan kimchi & brine2
- 2 cups plain cooked rice3
- a dash of sake for cooking
- 1/2 sheet of aburaAge – sliced in bite size
- 1 heaping Tablespoon ground flaxseeds
- 1/3 cup frozen (organic) peas
- 3~4 tablespoons frozen chopped green onion4
…and here’s how:
- In a medium sauce pan (I used a 2qt one with the lid), put onion, cabbage, carrot, and shiitake mushrooms, and filtered water, bring to boil, simmer for several minutes with the lid on.
- Add vegan kimchi and brine, and stir.
- Add cooked rice.
- Add aburaAge.
- Add flaxseeds
- Add a dash of sake (about 1 shot glass amount, 2 tablespoons).
- Add frozen peas and green onions.
- Stir and simmer with the lid on for a few minutes. Turn off the stove, and let it sit for a minute.
- Makes 2 full dinner size (or 4~5 appetizer size) servings.
The usual, vine loops;
Happy cooking and eating!
1 I do not buy bottled water any longer because they are not environmentally sound. Big soft drink industry, in some cases, taps into the public spring water sources unfairly to the local municipal economy. Not to mention the plastic bottle itself is detrimental to the environment, many ending up in the trash because most states do not have the law in place to enforce recycling water bottles. Transportation triply damages the environment with CO2 emission. So, no. I do not buy them unless life or death thirsty.
2 Kimchi brine has a lot of umami, and I hate to throw it away. If there’s still chunks left in the jar, I recommend chopping up in bite sizes.
3 I recommend a rice cooker. Every household otter (ought to) have one. Plain cooked rice is the source of the best glucose one can eat. I eat a lot of fiber, so I usually eat white rice to keep my intestines happy and balanced.
4 The green part of the scallions don’t stay fresh in the fridge very long, so I usually chop them up to freeze. This batch I used are home grown.