Course : Main Dish

Cuisine : Korean

Servings: 6-7 pax

Prep Time : 30 minutes

Cook Time : 40 minutes

Rest Time : 50 minutes

Total Time : 70 minutes

Ingredients for Kimchi :

• 1+ 1/2 cups basmati rice

• 250 gms cabbage

• 1 big radish with leaves

• 150 gms carrot

• 100 gms cucumber

• few chopped spring onions

• 1 tsp salt

• 1 tbsp chopped ginger

• 1 tbsp chopped garlic

• 2 tbsp kashmiri chilli powder

• 1 tbsp brown or white sugar

• 2 tbsp soya sauce

• 1/4 cup white vinegar

• 1/3 cup tomato ketchup

• 1 tbsp til (sesame ) oil

• 1 + 1 tbsp roasted white til ( sesame )

• salt as per taste

• 2 + 1/2 tbsp rice flour

Method:

1. Peel, wash the carrot and radish and chop them into small cubes. Wash the spring onions, radish leaves ,cabbage and cucumber .Chop them all also into small cubes.

2. In a bowl add all the chopped vegetables and add salt to it and allow it to rest for 30 minutes.

3. Drain the veggies in a sieve and squeeze out all the water. Keep aside for future use.

4. Clean, wash and soak the rice for 20 minutes. Cook the rice and keep aside.

5. In a bowl mix all the remaining ingredients that are the sauce, soya, vinegar, ginger, garlic , salt, sugar chilli powder, til and oil.

6. In a pan mix the rice flour in one cup water and cook on low flame stirring continuously to make a thick slurry. Remove and allow it to cool.

7. Mix the sauce mixture and rice slurry in the veggies and give it a good toss. Kimchi is ready.

8. In a pan heat 1/4 cup oil then add the kimch and saute on high flame stirring continuously for 5 minutes ensuring that the veggies remain crunchy. Add the boiled rice to it and stir well.

9. Remove in a serving bowl topped with some roasted white til.

Enjoy !!!