I don’t eat as much kimchi as I used to as a kid. Growing up my family ate Korean food almost everyday, so much so, that my mom buried gigantic clay pots of kimchi in our backyard to sustain us during the winter months.Today, we eat pasta and bread as much as we eat rice, and kimchi isn’t always on the table. As much as I love the spicy fermented cabbage, I like a fresh salad with my pasta dishes. And so the kimchi sits in my beverage fridge for months (totally ok to still eat), and becomes overripe, and traditionally such aged kimchi is used in a kimchi stew. My husband and I love kimchi stew, but our kids—not so much—so, I’m always coming up with recipes to use it in more Western ways.
I’ve championed the kimchi and cheese pairing before, and it’s making another appearance
here as a creamy casserole. A one pot meal (not a very Korean concept—where the number of side dishes or banchan determines how good of a wife you are) makes for easy clean-up.
- 3 cups of cooked short grain rice (leftover rice is ideal)
- 2 cups of chopped kimchi (rinse kimchi if you want a milder dish)
- 1 cup milk (low-fat or full fat)
- 1/4 cup heavy whipping cream
- 2 eggs
- 1 1/2 cups of shredded cheddar cheese
- 2 green onions finely sliced
- 1 cup of frozen peas
- 1 tomato
- Butter a baking dish and preheat oven at 375 degrees F.
- Place rice and kimchi in the baking dish. Mix together and evenly spread the mixture in the baking dish.
- In a bowl, combine milk, cream, 1 cup of shredded cheese, frozen peas, 2 eggs and green onions together.
- Pour over the rice and kimchi mixture evenly.
- Slice a tomato and spread slices over the mixture.
- Top with the remaining cheese and bake for 30 minutes.
- Broil for a minute to get a golden brown crust.