Hey friends. It's been a minute. We know. We've been lagging a bit with the blog over the past few months, but not without good cause. So, we've got some big news:
Luke and I are moving to Chicago at the end of March.
That's right folks. We're trading in our sandals for snow boots and couldn't be happier.
Why Chicago you may ask? As you all know, Luke and I are both art directors. We're both starting to get past the entry level/junior phase of our careers and simply put, want more challenges. Tampa isn't exactly a booming metropolis for creative work - the agencies are few and far between down here. That being said, we've had a lot of fun at our current jobs and had some amazing experiences, but it's just time to move on and spread our wings a bit.
Plus, isn't it fun to shake things up and move to a big city?
We've both lived in Chicago in the past and consider the Windy City our second home. Heck, Luke even proposed to me up there! Over the past year or so, the city has been calling our names and we finally feel it's a good time to move back. So if any of you are looking for a designer for hire in Chicago, we'll be there April 1st. Check out our portfolios if you're in the mood for some kick-ass work:
Okay, now that we got that out of the way, let's talk about this kimchi fried rice deal. Made with homemade kimchi (surprisingly easy to make) and day old leftover rice, this is a great meal to just whip together during the week. If you're not familiar with kimchi, it's a Korean fermented vegetable mix that's spicy, funky, and good for you - hello good gut bacteria! Making kimchi just takes a little time and patience, but it's much better than any of the stuff you'll get at the store. Now, I understand if you don't have time to deal with kimchi or fermenting vegetables, so if you do get the store bought stuff, make sure to read the label as most kimchi is has fish in it.
Kimchi Fried Rice
- 3 cups of day old or leftover cooked white rice
- 2 cups of homemade (see recipe below) or store-bought kimchi
- 1 green onion, thinly sliced
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp gochujang dissolved in 2 tbsp warm water (optional)
- Heat 2 tbsp sesame oil over medium-high heat
- Add rice and mix around in pan.
- Add kimchi, soy sauce, and gochujang if using. Stir to combine
- Allow rice to cook without mixing for 20 minutes, only stirring every 5 minutes or so to allow some charring to happen to the rice.
- Top with thinly sliced green onions
- 1/2 head small green cabbage, roughly sliced
- 1/2 daikon radish, thinly sliced
- 2 carrots, thinly sliced
- 3 green onions, thinly sliced
- 1/4 cup salt
- 1 1/2 inch knob of ginger peeled and sliced
- 3-4 garlic cloves
- 1/4 cup korean chili powder (can be found at an Asian Market)
- 1 tbsp sugar
- 1/4 cup water
- Combine sliced cabbage, daikon radish, carrots, green onions, and salt into a large bowl. Mix together. Fill bowl with enough water to cover vegetables. Cover with plastic wrap and let vegetables brine for 5-8 hours.
- Rinse vegetables of salt.
- In a food processor combine sliced ginger, garlic, korean chili powder, sugar and water. Pulse until the mixture has a sauce-like consistency, adding 2 tbsp water at a time if the mixture become too thick.
- Combine kimchi sauce with brined vegetables.
- Stuff into air tight mason jars. Let sit at room temperature for 24-48 hours, or you can eat kimchi immediately.
- After fermenting at room temperature, store in refrigerator for 2 days to further ferment before eating.
- Enjoy on top of rice, in soups, or just on it's own!