Every time I finish kimchi, there’s always that leftover juice at the bottom of the container, and I could never bring myself to throw it away. So I used the flavourful fermented juice to flavour… risotto! Well, younger me did, anyway. Because this is one of the recipes I’m most proud of from my era of food writing for famous food publications over 5 years ago!
The process is pretty much the same as a traditional risotto, just with a few Asian twists. Instead of the usual base, I used kimchi juice, swapped in sushi rice 🍚, and added soju 🍶 for extra depth.
With how this one turned out, maybe I should revisit more of the recipes my younger self came up with. 👀
Here’s what you’ll need to make this:
240ml (1 cup) kimchi juice
480ml (2 cups) water
30g (2 tbsp) unsalted butter, divided
3 garlic cloves, minced
½ white onion, diced
180g (1 cup) short-grain sushi rice, washed once
60ml (¼ cup) soju
50g (½ cup) grated parmesan cheese
2g (½ tsp) freshly ground black pepper
1 stalk parsley leaves, finely chopped to garnish
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#kimchi #koreanfusion #risotto #italianfood
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