Add some rice and you’ve got a new go-to budget recipe

Kimchi Rice “Stew”

Makes: 4 servings
Time: 20 minutes with precooked rice

Here’s a great way to use leftover rice and a nice cooked treatment of kimchi. This is good as a side dish with Korean food, but also makes a great main course if you add a little oomph to it (chicken, pork, beef, shrimp, or in this case, a fried egg on top, which keeps things vegetarian and cheap). The butter is a contemporary feature, but it’s how I learned this (from a Korean-American friend), and I like it that way.

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Ever Cooked Kimchi In Butter? Try It!