Less Than 45 Minute Kimchi Rice Sandwich

Kimchi is hands down one of my favorite pickles. It's delicious on its own, but it has many uses, making it much more than just a simple condiment. It's this versatility that makes it special, and I love using it as an ingredient to boost the flavor of foods like tacos, pasta, and even baked beans.

This time around, I made a Kimchi Rice Sandwich. With buns made from rice and a filling made of stir-fry pork and kimchi, it's a cool combo that's as fun to eat as it is delicious. Getting rice to stick together enough to hold the kimchi in might sound like a feat of magic, but the trick here is to use Japanese short-grain rice (a.k.a. "sushi rice"). When pressed together the grains of rice stick to each other making a solid patty that can then be pan-fried to crisp the exterior, making it a bit like a rice-based tater tot.

A sweet and savory glaze adds a bit of flavor, and the buns are ready to be filled with the kimchi and pork. This is where the beauty of kimchi comes in: because it has so much flavor, there's no need to add any additional seasoning to the pork, making it the world's simplest stir-fry. If pork isn't your thing, try using other proteins such as chicken, beef, or tofu. For something a bit more decadent, try putting a fried egg on top of the kimchi and pork.

As for the kimchi, a ripe kimchi works best as the tart taste balances out the richness of the meat, but if you don't have time to let your kimchi mature, a fresh one accompanied with a squeeze of lemon juice will do the trick.