Kimchee Rice With Eda Mame

This is quick, delicious, and super healthy. You can have it for lunch, dinner, or even breakfast. Add an egg if you like that – it’s perfection. I’ve seen it served with braised pork belly, bacon, or Korean BBQ beef. Chicken would do, I suppose. I often serve it with my Korean BBQ tofu (recipe coming soon!)

I used to eat an unforgettable dish of Kimchee noodles at a small hole-in-the-wall Korean joint in Berkeley. You could watch the chef make the noodles from scratch while eating the dish which he served with an egg over easy and Spam. Yep, Spam! Spam is apparently extremely popular in Korea since the Korean war in the fifties. The U.S. army corps brought them Spam and that never went away. To veganize that noodle dish, I came up with a kelp noodles and kimchee salad (check out the recipe here).

Be sure to check out my recipe for vegan kimchee which comes with a bunch of information on kimchee and how to make the traditional one plus links to awesome blogs that deal in kimchee. And look for my kimchee pancake coming soon!

The holy asian trinity of garlic, ginger, and onion are the base of the flavor for this dish. I used shallot this time but you can use white or yellow onion – it will make your rice bowl even sweeter. Use the scallion for garnish.


I use tamari because I love the flavor and because it keeps the dish gluten free but you can use generic soy sauce, shoyu or what have you. To obtain the kimchee juice, be sure to squeeze the cabbage before slicing it. I usually keep this in mind when making kimchee and make sure to always have abundant liquid.


For the vegetables I used frozen eda mame. They work great and I don’t have to shell them which is a considerable time saver. Alternatively – or additionally – you can use sweet peas, steamed kale, spinach, roasted brussels sprouts…  be creative! (or just empty the fridge from left over veggies :).

I like to slice the kimchee in 1/2 inch thick ribbons because I love that sour crunch in the dish and it’s important that the central ingredient be visible to the eye.

Make sure the nori you use is toasted nori, if not toast it your self in the oven at 325 degrees for five minutes. I used the vegan nori snack Sea Tangle Snacks. Love it!




It’s all done pretty swiftly. All the flavors must retain their zesty property so have everything ready to go before turning on the burner and keep going non-stop on medium-high heat until it’s done. Be sure to reduce the sauce to about a third or until you see it slightly caramelizing, then stir in the vegetables.





Once the vegetables are hot you can add the rice and stir to coat thoroughly with the sauce. I keep some extra kimchee juice handy in case it’s not as red as I like it but be careful you don’t want to tilt the overall flavor balance to too sour. The reduction along with the onions is where you get the sweetness so feel free to increase the amount of juice to reduce to suit the recipe to your taste. I personally like it mild in sauce as I find the flavors tend to build up on the taste buds as you progress with eating the dish.




1 Tbsp canola or peanut oil

1 Tbsp toasted sesame oil

1 tsp ginger, grated

1 tsp garlic, minced

1 medium shallot, sliced

1/2 cup kimchee juice

1 1/2 Tbsp tamari or soy sauce

1 cup nappa cabbage kimchee, sliced in 1/2″ ribbons

3/4 cup shelled eda mame (frozen product works fine)

1 cup basmati rice, cooked according to package instructions (should have about 2 cups cooked rice)

1/2 cup toasted nori, sliced in 1/2″ ribbons

2 tsp scallion, sliced (green part, only)

2 eggs (optional)



  1. In a non-stick pan, heat the canola and toasted sesame oils over medium-high heat
  2. Add the ginger and garlic and fry until fragrant – 30 seconds.
  3. Add the shallot or onion and continue cooking until translucent – 1 more minute.
  4. Add the kimchee juice (from squeezing the cabbage plus extra from the jar, if needed), the tamari, and simmer until reduced to about a third of the volume.
  5. Stir in the kimchee and eda mame, bring back to a simmer then add the cooked rice.
  6. Stir fry for a few minutes until thoroughly hot.
  7. Serve garnished with sliced scallions and nori (and optionally a sunny side up egg).

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