{"id":2654,"date":"2023-02-17T08:53:10","date_gmt":"2023-02-17T16:53:10","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=2654"},"modified":"2023-02-17T08:53:13","modified_gmt":"2023-02-17T16:53:13","slug":"kimchi-mari-cold-kimchi-rice","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/kimchi-mari-cold-kimchi-rice\/","title":{"rendered":"Kimchi Mari (\uae40\uce58\ub9d0\uc774) – Cold Kimchi Rice"},"content":{"rendered":"

Kimchi Mari is a very quick (5 min) kimchi rice dish that you can make any time. Just need rice, kimchi and few seasonings. No cooking is required! (except for rice). So simple and delicious!!<\/em><\/p>\n

\"Kimchi
Kimchi Mari Rice (Cold Kimchi Rice)<\/figcaption><\/figure>\n

Yesterday was one of those days when I really did not feel like cooking anything but still wanted to have something good to eat for lunch. And then it hit me…Kimchi Mari \uae40\uce58\ub9d0\uc774. I almost forgot how great this is! I LOVE how easy this is to make and how light and refreshing it is. I used to make this all the time when I lived in Korea.<\/p>\n

The story behind Kimchi Mari (Also the name of my blog)<\/h3>\n

Now, if you don’t have any friends or family who came from North Korea during the Korean war, you probably have not heard of this dish before. Kimchi Mari is very uniquely North Korean, similar to Naengmyun(\ub0c9\uba74) or Bossam Kimchi(\ubcf4\uc308\uae40\uce58). And unlike the latter dishes, very few restaurants serve Kimchi Mari. I think I have rarely seen it in menus in all the restaurants I have visited in Seoul.<\/p>\n

Because both sides of my family are originally from North Korea (both my parents escaped separately to South Korea during the war and met up again afterwards-talk about destiny..), I grew up eating many North Korean dishes such as the ones above.<\/p>\n

As a kid, I often had sleepovers at my cousin’s home and my aunt made Kimchi Mari for us as a nighttime snack! When I first saw it, I thought they were crazy – eating a full rice meal as a snack?? But once I tasted it, I could not stop eating it. Kimchi Mari is especially refreshing and delicious when it is made with ice cold Kimjang kimchi(\uae40\uc7a5\uae40\uce58) <\/a>during the winter months.<\/p>\n

But not many of us have that luxury so just use the best quality, well-fermented kimchi you can get and it will still be good.\u00a0<\/p>\n

Anyway, that’s why I enjoy this dish and when it became the time to name my blog, I thought of this dish because it’s the quintessential Korean food that reminds me of home and my heritage. Also, it’s pretty catchy and easy to pronounce, no?\u00a0<\/p>\n

Added 12\/28\/2020<\/em><\/p>\n

Of course, I never imagined I would read or hear – “Hello Mari, Hello Kim”,.. lol. Which I don’t mind at all. At least, no one has called me ‘kimchi’ so far.. <\/em>\ud83d\ude1c\ud83d\ude1d<\/p>\n

What is Kimchi Mari \uae40\uce58\ub9d0\uc774?<\/h2>\n

The word ‘mari(\ub9d0\uc774)’ comes from the verb ‘malda(\ub9d0\ub2e4)’ which refers to the act of adding and mixing rice in a broth or soup. So, Kimchi Mari by definition is rice mixed into kimchi soup. However, the version I introduce here is a dry version without the soup.<\/p>\n

I am not sure why my family made this version without the soup but I actually prefer this version when rice is used because it’s kind of hard to find the rice once they are swimming in the soup! So I guess this recipe is a unique family recipe.<\/p>\n

BEST KIMCHI TO USE for COOKING<\/h3>\n

When we talk about using Kimchi for this Kimchimari dish and other recipes like Kimchi Fried Rice, Kimchi Jjigae, Kimchi Bokkeum, the best Kimchi to use is a traditional Baechu (Cabbage) Kimchi. You can follow my Blender Kimchi<\/a> Recipe to make an easy classic tasting kimchi.<\/p>\n

Kimchi Mari (Cold Kimchi Rice) Recipe<\/h3>\n

Servings:\u00a0 1 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Prep Time: 5 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: very easy<\/p>\n

\"Ingredients
5 Ingredients for kimchimari<\/figcaption><\/figure>\n

Ingredients (adjustable) in Recipe Card below<\/strong><\/span><\/p>\n

Step-by-Step Directions<\/span><\/strong><\/p>\n

1. Measure about 1 C of cooked rice. Room-temperature rice works best. Use leftover, old rice if you have any. If using freshly cooked rice, let it cool and come to room temperature.<\/p>\n

2. Slice baechu(napa cabbage) kimchi into bite sizes pieces (about 1\/3 in wide). Measure about 1\/3 C. Use more if you want it to be more flavorful and spicy. If you like radish and have radish Kimchis like Kkakdugi,<\/a> Chonggak Kimchi<\/a>, you chop or slice these thinly and mix in with the rice also.<\/p>\n

3. Add kimchi, sesame oil, sugar and sesame seeds to rice. Mix everything together with a spoon.<\/p>\n

\"kimchi
kimchi and rice<\/figcaption><\/figure>\n

4. That’s it! Taste it and adjust sugar, sesame oil and sesame seeds. My mouth is watering just looking at these pictures…<\/p>\n

5. If you’d like you can also add some crumbled roasted gim (seaweed). And then it would look like this –<\/p>\n

\"kimchi
kimchimari cold kimchi rice served in bowl<\/figcaption><\/figure>\n

This is all you need to make a nice, simple meal that’s refreshing and just so addictive.\u00a0<\/p>\n

What to serve with<\/h3>\n

You really don’t need much else with this meal but you can certainly make some light soups to go with it. I love it with Sogogi Muguk (Beef Radish Soup)<\/a> or Bugeo Guk (dried pollock soup)<\/a><\/p>\n

Suggestions for Banchan or side dish for Kimchi Mari – Cold Kimchi Rice:<\/p>\n

myulchi bokkeum<\/a>, sauteed burdock<\/a>, sauteed dried shrimp<\/a> will all go really well with this dish.<\/p>\n

Variations<\/strong><\/span><\/p>\n