My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Friday, March 7, 2008


Serve 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Much like western casserole, this fast and easy Korean dish is a favorites at home, bringing together leftover rice and whatever bits of meat or vegetables remain in the fridge to create a substantial and flavorful meal.

200 g pork/beef, minced
4 tsp soy sauce
1 tbsp sesame oil
1 tsp Korean chili powder
1 tbsp oil
400 g kimchi, chopped
4 cloves garlic,minced
1 onion, peeled and chopped
1 carrot, peeled and diced
400 g cold cooked rice, grains separated

1. Combine the pork/beef, soy sauce, sesame oil and chili powder in a bowl and mix well. Set aside.
2. Heat the oil in a wok over high heat until hot. Add the seasoned pork/beef and stir-fry for 2-3 minutes until the meat begin to brown. Reduce the heat to medium, add the kimchi, garlic, onion and carrot, and stir-fry for 2-3 minutes.
3. Add the rice to the pan and continue to stir-fry for 3-5 minutes until heated through and well blended. Remove from the heat, transfer to serving platters and serve immediately.