A simple, easy, and delicious meal suitable for a weeknight! This recipe calls for a unique ingredient – kimchi brine. We make lots of fermented foods at home, and kimchi is one of the most frequent. Brines from fermented foods are salty, tangy, and full of flavor released from the foods they contained. We like to use different kinds of brine as an ingredient to add that salty tangy flavor that can be hard to achieve (take this Smoky Black Bean Mac n Cheese for example, using olive brine and sauerkraut to flavor the cheese sauce.) Be careful when buying kimchi from the store, as most brands contain fish or shrimp. If you’d like to make some at home, we recommend the book Wild Fermentation by Sandor Ellix Katz. You can also search for vegan kimchi recipes online. Alternatively, you may use soy sauce in place of kimchi brine.
Jasmine Rice with Basil and Beets
- 1 TBS oil
- 2 cups uncooked Jasmine rice cooked
- 1 yellow onion
- 2 medium beets shredded
- 3 - 5 garlic cloves depending on size and taste preference pressed or minced
- 1 tsp Korean chili flakes or chili paste, red pepper flakes, your favorite hot sauce, etc.
- 1 tsp brown sugar
- 1 packed cup basil leaves torn into 1” pieces
- 2 TBS soy sauce
- 3 TBS kimchi brine or soy sauce
Cut the onion into quarters, and then thinly slice. Shred the beets - the shredding blade in a food processor is the easiest method, but this could be done with a box grater as well.
Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion, beets, garlic, chili flakes, and sugar. Saute for ten minutes or until beets are al dente, stirring occasionally.
Add the soy sauce, kimchi brine, and basil leaves. Stir and saute until basil is wilted. Serve over Jasmine rice.