Kimchi with Black Forbidden Rice and a Poached Egg with Lynn Matava
Matava says this is a great breakfast or lunch recipe, ready in 5 minutes when you have kimchi on hand and black rice already made in the fridge
(Prepared ahead of time)
1 large Napa cabbage (approx. 2 pounds)
2 tablespoons coarse salt* (not table salt)
1/3 cup white rice vinegar
3 tablespoons Korean chili pepper paste, also known as gochujang
1 tablespoon finely minced garlic
2 tablespoons coarse Korean chili powder, also known as gokchu garu
1-2 tablespoon finely minced fresh ginger (I have found I like it a little heavier on the ginger side)
4 green onions, sliced in 2-inch strips
Black or “Forbidden” Rice* (prepared ahead of time)
Wearing gloves, mix the cabbage, salt, white rice vinegar, Korean chili pepper, minced garlic, chili powder, ginger and green onions. Add to an airtight container. Let sit on the counter for two days to ferment, or about 10 days in your refrigerator. Prepare black “forbidden” rice according to instructions. Boil water for the egg on the stove. Crack egg into a slotted spoon over a bowl, drain some of the water from the egg. Turn off the heat on the water, and whisk to create a vortex. Drop egg into the water and let sit to cook.
When ready to eat, just plate some rice, kimchi and add the egg on top. You can also serve it with avocado.
– Kimchi is a spicy fermented cabbage condiment from Korea, much like sauerkraut, and is served as a condiment. It is a lacto-fermented food which makes it a natural source for probiotics that can aid in digestion and help promote a healthy immune system.
– Black or forbidden rice: due to it’s high pigment content, it is chock-full of antioxidants (MORE than blueberries!) and is also a great source for vitamin E and iron and fiber. It’s label “forbidden” dates back to the Ming Dynasty (1369 – 1644) when it was reserved as a food staple to be eaten exclusively by the empire and his family.