We hear it so often at the farmer's market ... "Now if only I had some rice to go with this." Which is what led to this tasty, snacky bowl of kimchi goodness.
Takes 5 minutes assuming rice is already cooked.
Cooked rice (brown or white)
Toasted sesame seeds
Toasted nori (seaweed)
Gochujjang (Korean sweet chili sauce)
Volcano Napa Cabbage Kimchi
Make like this:
Place a serving of cooked rice into a small bowl. Top rice with a tbsp of gochujjang and Volcano Napa Cabbage Kimchi. Crumble toasted nori over bowl, sprinkle with toasted sesame seeds and drizzle some sesame oil on top. (If you have some older kimchi lying around that's nice and sour, try lightly sauteing the kimchi in olive oil before topping your rice.) A blissful little bowl of bibimbap (Korean mixed rice) ready in no time!