Bacon Kimchi Fried Rice

A while back I made kimchi.  I had been thinking of ways to include the kimchi – a staple in Korean cuisine – made from fermented vegetables, typically mostly napa cabbage. A new cookbook I bought was able to help me find a way to use that kimchi in a delicious way!

GochuJang

  GochuJang is a Korean sauce that is kind of new to me. It is a red chile paste that contains glutinous rice, fermented soybeans, salt and sweetener.  It has a pretty unique flavor, it’s super thick and is pretty strong – meaning it really needs to be stirred into something to make a sauce or marinade ratherRead more