Korean Brown Rice and Brussels Sprouts
This is a delicious Korean fried rice dish made using cooked brown rice and Brussels Sprout Kimchi (see recipe below). It is a great way of using up leftovers, and you can add whichever vegetables and meat you have in your fridge. I think every culture that eats a lot of rice will always have many ways of using up leftover cooked rice.
A quick tip for cooking the perfect brown rice is to rinse the grains thoroughly in cold running water before cooking to remove some of the starch, then cook the rice just slightly less than the timings given on the packet, so that it retains its nutty bite.
- 2 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 medium leek, washed and finely chopped
- 1/4 Savoy Cabbage, finely chopped
- 125g Brussels Sprout Kimchi (see recipe below)
- 250g leftover cooked brown basmati rice
- 2 spring onions
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- For the Brussels Sprout Kimchi (makes enough to fill a 1-litre kilner jar):
- 5 tbsp salt
- 500g small Brussels sprouts, trimmed and halved
- 1/2 small onion, chopped
- 2 spring onions, sliced
- 6 garlic cloves, peeled
- 7.5cm piece fresh root ginger, peeled and roughly chopped
- 3 tbsp Sriracha
- 2 tbsp fish sauce
- 2 tbsp coriander seeds
- 2 tbsp fennel seeds
- 1 tsp Kashmiri chilli powder or Korean red pepper powder
For the Brussels Sprout Kimchi (can be made in advance):
1. In a large saucepan of boiling water, blanch the Brussels sprouts for 1 minute, then remove the pan from the heat and set aside to cool.
2. Meanwhile, in a large bowl, combine 1 litre cold water with the salt to make a brine. Add the blanched, drained Brussels sprouts to the brine and top with a plate to keep the sprouts fully submerged. Leave at room temperature for 4 hours, then drain (reserving the brine solution in a jug), rinse and set aside in a clean bowl.
3. Place all the remaining ingredients (excluding the brine and the sprouts) in a food processor and blitz to make a coarse paste.
4. Add the paste to the drained brined sprouts and combine, then transfer to sterilised jars (a 1-litre Kilner jar is ideal for this, or use 4 x 250ml jars, if you prefer). Pour the reserved brine solution over until it covers the sprouts by 2cm and they are completely submerged. Cover and seal.
5. Leave the jars of kimchi out in the kitchen for 2–3 days (not in direct sunlight) to allow the kimchi to ferment, then transfer to the fridge. Store unopened jars in the fridge for up to 2 months. Once opened, keep in the fridge and use within 1 week.
For the Korean Brown Rice and Brussels Sprouts:
1. Heat the oil in a wok over a high heat and stir-fry the garlic, leek and cabbage for a few minutes until they start to soften.
2. Add the kimchi and cooked rice and stir-fry for 3 minutes. Add the spring onions, soy sauce and oyster sauce and stir-fry for a final 1 minute. Serve.