Korean Kimchi Tomato Rice

Instructions

1. 1

   Rinse the short-grain rice under cold water until the water runs clear.

2. 2

   Cook the rice according to the package instructions or using a rice cooker.

3. 3

   In a large pan, heat the sesame oil over medium heat.

4. 4

   Add the chopped kimchi and sauté for 2-3 minutes until fragrant.

5. 5

   Stir in the gochujang and soy sauce, mixing well with the kimchi.

6. 6

   Add the diced tomatoes and cook for another 2 minutes.

7. 7

   Add the cooked rice to the pan and mix thoroughly with the kimchi-tomato mixture.

8. 8

   Cook for an additional 3-4 minutes, stirring occasionally, until everything is well combined and heated through.

9. 9

   Remove from heat and garnish with chopped scallions before serving.