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Kimchi Sweet Potato Rice Pot

Ingredients:

1 cup of jasmine or sushi rice

1 medium sweet potato, peeled and diced

1 cup kimchi, roughly chopped

1 tablespoon sesame oil

2 tablespoons soy sauce

2 teaspoons gochujang (Korean chili paste) or any hot sauce

1 teaspoon sugar

1 clove garlic, minced

1/2 cup vegetable broth (or water)

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Optional: Fried egg (for serving)

Instructions:

Cook the Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, add the rice and 1 1/4 cups of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until fully cooked.

Once done, remove from heat and let it sit covered for an additional 10 minutes.

Prepare Sweet Potatoes:

While the rice is cooking, heat sesame oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.

Add Kimchi & Flavorings:

Add the chopped kimchi, garlic, soy sauce, gochujang, and sugar to the sweet potatoes. Stir well and cook for another 5 minutes until the sweet potatoes are tender and the kimchi has released some of its liquid.

Add Broth:

Pour in the vegetable broth and stir everything together. Let it simmer for a few minutes until the broth has mostly evaporated and the mixture becomes saucy.

Serve:

Fluff the cooked rice and divide it into bowls. Spoon the kimchi-sweet potato mixture on top.

Garnish with green onions and sesame seeds.

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