Kimchi Khichdi
by Arjun Mehta
21 May 2026 · 👁 304 views
Comfort food summit: India's khichdi meets Korea's kimchi. My grandmother was suspicious. She had seconds.
🧺 Ingredients
- Basmati Rice1/2 cup
- Kimchi1 cup, chopped
- Ginger1 inch, grated
- Cumin Seeds1 tsp
- Turmeric Powder1/2 tsp
- Butter1 tbsp
- Spring Onion2, sliced
- Sesame Seeds1 tsp, toasted
👨🍳 Method — step by step
1
Rinse rice and moong dal (1/2 cup) until the water runs clear. Soak 15 minutes.
2
Heat butter in a pressure cooker. Crackle cumin seeds, add ginger and half the kimchi; sauté 2 minutes.
3
Add rice, dal, turmeric, salt and 3 cups water. Pressure cook for 3 whistles, then rest 10 minutes.
4
Stir to a loose, porridge-like consistency, adding hot water if needed.
5
Top each bowl with fresh kimchi, spring onion and toasted sesame. Eat in pyjamas for full effect.
💡 Chef's verdict & trivia
The kimchi goes in at TWO points — half cooked into the khichdi, half fresh on top. That contrast is the whole dish.
💬 Comments (1)
Arjun Mehta
Never thought these two cuisines would work together. I was wrong. Deliciously wrong.
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