Latest news with #kimchi
The Guardian
2 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for cashew rice bowls with stir-fried tofu, broccoli and kimchi
These were an absolute hit with my children, albeit minus the cashews, and as any parent with toddlers who refuse to let their food touch other food will know, that's a breakthrough. It's well worth making the whole quantity here, because any leftovers are perfect for fried rice the next day – just make sure you cool the rice after making it, then refrigerate immediately and reheat until piping hot the next day. Kimchi brings a lovely contrast, so if you have or can get some, do add it. Prep 15 min Cook 20 min Serves 4 200g white or basmati rice4 garlic cloves, peeled, 3 finely grated, 1 left whole 75g cashew nuts2 tbsp sesame oil 7-8cm piece fresh ginger, peeled and finely grated2 spring onions, trimmed and finely sliced1 small head broccoli, roughly chopped into 1cm pieces280g firm tofu, roughly chopped into 1cm cubes1 tsp flaky sea salt½ tsp turmeric Juice of 1 lime To serveKimchiSliced red chilli (optional) First, cook the rice, and this is my magic microwave method: you'll need a large Pyrex bowl and a plate that will neatly cover the top and act as a lid. Put the rice, 400ml just-boiled water and the whole garlic clove in the bowl, cover with the plate and cook on medium (that is, if your microwave's maximum power setting is 1,000W, you want to cook it at 800W) for 11 minutes. Then leave to stand, still covered, for 10 minutes. Meanwhile, put a large frying pan or wok on a medium heat and toast the cashews, shaking the pan frequently, for four to five minutes, until evenly golden brown. Tip into a small bowl. Return the pan to the heat, add the oil, then fry the grated garlic and ginger and the sliced spring onions for 30 seconds. Add the broccoli and tofu, stir-fry on a high heat for four to five minutes, until the broccoli is just cooked through. Turn down the heat, add the salt and turmeric, and stir-fry for a further minute. Season with the lime juice, then taste and adjust the salt as needed. Divide the rice between four bowls, and top one half of each serving with the stir-fried tofu mix. Top another third of the remaining exposed rice with kimchi and another with the cashews, scatter over the sliced red chilli, if using, and serve hot.
The Guardian
2 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for cashew rice bowls with stir-fried tofu, broccoli and kimchi
These were an absolute hit with my children, albeit minus the cashews, and as any parent with toddlers who refuse to let their food touch other food will know, that's a breakthrough. It's well worth making the whole quantity here, because any leftovers are perfect for fried rice the next day – just make sure you cool the rice after making it, then refrigerate immediately and reheat until piping hot the next day. Kimchi brings a lovely contrast, so if you have or can get some, do add it. Prep 15 min Cook 20 min Serves 4 200g white or basmati rice4 garlic cloves, peeled, 3 finely grated, 1 left whole 75g cashew nuts2 tbsp sesame oil 7-8cm piece fresh ginger, peeled and finely grated2 spring onions, trimmed and finely sliced1 small head broccoli, roughly chopped into 1cm pieces280g firm tofu, roughly chopped into 1cm cubes1 tsp flaky sea salt½ tsp turmeric Juice of 1 lime To serveKimchiSliced red chilli (optional) First, cook the rice, and this is my magic microwave method: you'll need a large Pyrex bowl and a plate that will neatly cover the top and act as a lid. Put the rice, 400ml just-boiled water and the whole garlic clove in the bowl, cover with the plate and cook on medium (that is, if your microwave's maximum power setting is 1,000W, you want to cook it at 800W) for 11 minutes. Then leave to stand, still covered, for 10 minutes. Meanwhile, put a large frying pan or wok on a medium heat and toast the cashews, shaking the pan frequently, for four to five minutes, until evenly golden brown. Tip into a small bowl. Return the pan to the heat, add the oil, then fry the grated garlic and ginger and the sliced spring onions for 30 seconds. Add the broccoli and tofu, stir-fry on a high heat for four to five minutes, until the broccoli is just cooked through. Turn down the heat, add the salt and turmeric, and stir-fry for a further minute. Season with the lime juice, then taste and adjust the salt as needed. Divide the rice between four bowls, and top one half of each serving with the stir-fried tofu mix. Top another third of the remaining exposed rice with kimchi and another with the cashews, scatter over the sliced red chilli, if using, and serve hot.
Arab News
02-07-2025
- Entertainment
- Arab News
Where We Are Going Today: ‘Baco' restaurant
With a menu marrying the bold flavors of Asian and Mexican cuisine, Baco is a fusion restaurant with branches in Riyadh and Jeddah. Known for their bao buns, tacos and tapas, the restaurants also show off their creative flair with signature dishes including kimchi rice and brisket birria tacos. Arriving at the Riyadh branch, in the As Sulimaniyah neighborhood, I was struck by the sophisticated yet inviting atmosphere. We began our culinary journey with the Asian fries, which were crispy and generously topped with a special sauce, cheese and brisket beef. I also sampled the crispy prawn Japanese salad which, while visually appealing, I found lacking in flavor. The sauce was rather scant and it didn't quite meet my expectations. However, the chicken bao, which had a special sauce with a hint of citrus, elevated the flavors beautifully. The Thai chicken gyoza was served with a delectable peanut sauce that complemented the gyoza's crispy exterior perfectly and this dish really highlighted Baco's ability to blend flavors seamlessly. Those who enjoy bold flavors will also appreciate the kimchi rice with beef and a runny egg, which is somewhat spicy. Whether you crave a fusion dish or are simply looking for a stylish place to enjoy a meal, Baco is a destination worth exploring.
Associated Press
30-06-2025
- Business
- Associated Press
Daesang's Jongga Partners with Michelin 3-Star Chef to Launch Hit Gourmet San Ho Won Kimchi
- Premium kimchi crafted by combining Jongga's fermentation expertise with a Michelin 3-star chef's recipe - Two varieties: bold, savory Original Kimchi and crisp, refreshing Baek Kimchi, developed using a low-fermentation method SEOUL, South Korea, June 29, 2025 /PRNewswire/ -- Daesang's global kimchi brand Jongga has launched a gourmet kimchi line in the United States in collaboration with Michelin 3-star chef Corey Lee. The special edition, named San Ho Won Kimchi, introduces two premium varieties developed in partnership with Chef Lee and his acclaimed restaurant San Ho Won, and the products are gaining strong popularity across the U.S. Chef Corey Lee, the first Korean to receive three Michelin stars, is internationally recognized for his culinary innovation. He operates the fine-dining restaurant Benu and the casual Korean eatery San Ho Won in San Francisco, both of which have earned global acclaim with three and one Michelin stars, respectively. This collaboration is part of Daesang's effort to bring the depth and versatility of kimchi to more people in the rapidly growing U.S. market, with the premium line debuting this past January. Combining Jongga's 38 years of fermentation expertise with Chef Lee's deep-rooted belief in kimchi as a cornerstone of Korean cuisine, this collaboration delivers a uniquely refined and elevated culinary experience. The San Ho Won Kimchi line debuts with two distinct varieties. Original Kimchi features a deep, savory flavor profile elevated by cheonggak (a vitamin- and mineral-rich seaweed) and a vegetable-based broth, delivering the bold, spicy taste of traditional kimchi with added richness and depth. Baek Kimchi (white kimchi) is made with a low-fermentation method that allows for slow aging. This version offers a refreshing, mildly tangy broth and crisp vegetable texture, balanced by a subtle sweetness from apple. Both products are pre-cut for easy serving and come in 680-gram resealable pouches for convenient refrigeration and storage. To mark the launch, a behind-the-scenes promotional video capturing the development of the gourmet edition San Ho Won Kimchi was recently released, highlighting the inspiration behind the product and the use of fresh ingredients to underscore the culinary value of kimchi. The video is available on the official O'Food and Jongga YouTube channel, ( ). San Ho Won Kimchi will replace the current house kimchi served at San Ho Won restaurant and is now available at H Mart locations across the U.S., with plans to expand to major online platforms in the near future. Chan-ki Jeong, Head of Global Kimchi Marketing at Daesang, commented, 'As kimchi consumption continues to surge in the rapidly growing U.S. market, we planned this special collaboration to widely promote the appeal and value of kimchi,' adding, 'Through this partnership with a star chef, we aim to elevate Jongga's standing in the U.S. and hope it serves as a catalyst for positioning kimchi as a premium culinary ingredient and enhancing the value of K-food.' With global interest in kimchi on the rise, Daesang is accelerating its export and localization efforts through targeted regional strategies and expanded global initiatives. Jongga Kimchi is now distributed in over 80 countries, including regions across the Americas and Europe, as well as markets in Asia such as Taiwan and Hong Kong. Daesang's kimchi export revenue has more than tripled, from $29 million in 2016 to $93.9 million in 2023, driving the growth of the global kimchi market. In 2025, the brand is projected to become the first single kimchi brand to surpass $100 million in export volume. In 2022, Jongga became the first Korean food brand to establish a large-scale kimchi production facility in the U.S., enabling local manufacturing. The company is also moving forward with plans to build a new production base in Poland to support expansion into the European market. About Daesang Corporation Founded in 1956, Daesang Corporation has been one of the world's largest producers of fermented food products for over 60 years, and has grown to be the global leading Korean based food company by operating global brands such as Jongga, and O'Food which provides sauce, ready-to-eat meals, and many more products. Headquartered in South Korea, the company has also manufacturing subsidiaries in United States, Poland, China, Indonesia, and Vietnam. Visit for more information. About Jongga In Korean, the word 'Jongga' refers to the careful craft and mastery of passing down authentic recipes from one generation to the next. Since 1956, Daesang Corporation has been a leader in Korean pantry staples, and its Jongga brand has been the number one producer of authentic kimchi in Korea since 1987. As the first brand to commercialize packaged kimchi globally, it is also the leading imported Korean kimchi brand in the United States. Jongga Kimchi products are made with quality ingredients, are plant-forward, gluten-free, probiotic-rich, and are available across the world. Since developing the starter bacteria to control the vegetable fermentation process, Jongga Kimchi encourages lactic acid and bacteria while discouraging other microbes, making the fermentation process safe and stable, delivering high quality kimchi with deep flavor. This also makes kimchi a probiotic-rich dish with many health benefits, helping to balance the immune system, offering antiviral effects. View original content to download multimedia: SOURCE Daesang Corporation
Telegraph
10-06-2025
- Health
- Telegraph
Rainbow rice bowl
This is a very substantial dish, packed with a host of health-boosting ingredients. It's also super-adaptable, so feel free to add or swap in some of the optional additions listed below to adapt it to your tastes and add some variety to your weekly lunches. Fiber: 12g Protein: 14g Plant points: 10.25 Overview Prep time 15 mins Cook time 15 mins Serves 2 Ingredients 100g (1⁄2 cup/3 1⁄2oz) long-grain brown rice 1 large carrot, peeled and julienned or grated 2 medium cooked vac-packed beetroots (beets), sliced 1⁄3 cucumber, sliced into half moons 1 avocado, peeled, de-stoned, and sliced 8 radishes, sliced 4 tbsp kimchi or sauerkraut 3 tsp toasted white or black sesame seeds 2 spring onions (scallions), finely sliced For the dressing Juice of 1 lime 1 tsp brown sugar or maple syrup 2 tbsp tamari or soy sauce 2 tbsp extra-virgin olive oil 4 tsp sesame oil Optional additions Wilted baby spinach (or frozen and defrosted spinach) Sliced red (bell) pepper Shredded red cabbage Roasted tofu cubes Spicy mayonnaise (combine the aquafaba mayo on page 207 with some lime juice and your favourite hot sauce) Boiled eggs Grilled chicken Tuna
