Intro:
Method:
- Start this dish by cooking rice for 4. When cooked allow the rice to cool and set to one side. Now to prepare the other ingredients, cut the ham into lardons, finely slice spring onions, chop the white onion into a medium dice and finely slice the garlic. Remove the kimchi from the packet and roughly chop, pour the remaining kimchi juice into a separate bowl. When all the ingredients are prepared add the ham into a dry pan with a tiny drizzle of oil and fry on a medium heat until caramalised.
2. When the ham is nice and golden add the chopped onion and garlic and fry for a further 5 minutes. Now add chopped kimchi and turn the heat down to a low simmer.
3. Next to add some sauce to the dish, dilute the korean pepper paste with a few tablespoons of hot water then add to the pan followed by the remaining juice from the kimchi, 1 tbsp rice vinegar, 1 tbsp honey, 2 tbsp soy and 2 tbsps of sesame oil. Bring to the boil then add the cooked rice and mix. Turn the heat down to low and allow all the flavours to mingle.
4. Now onto the risotto element, add 75g of chopped butter and add to the rice. Gently fold in the butter to make the rice almost creamy. Next reduce the liquid until the bottom starts to lightly catch then prepare to serve.
Additional notes
If you want to make this recipe vegetarian simply remove the ham from the recipe or substitute it with tofu. You could also add other vegetables to the dish for example carrots, cabbage or mushrooms. Hope you enjoy this recipe!
