Go Back

Kimchi Rice – Dehydrated Backpacking Meal Recipe

Korean kimchi rice, adapted for the trail. Add dehydrated tofu to the finished product for extra protein if you'd like. On the trail, I like to add fresh veg like broccoli or green beans, then garnish with some fresh spring onion, avocado, and tamari toasted seeds.
Print Recipe Pin Recipe
Servings: 4
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 300 g uncooked rice jasmine or basmati or 600g cooked rice
  • 260 g kimchi chopped into small pieces (keep the juice!)
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp gochujang paste optional
  • 1½ Tbsp soy sauce
  • 1 Tbsp rapeseed oil
  • 2 cloves garlic crushed
  • 4 spring onions finely chopped
  • 150 g spinach chard, or kale
Optional add-ins:
  • Dehydrated tofu
  • Scrambled egg fresh or powdered
Garnish ideas:
  • Avocado
  • Toasted seeds
  • Sliced spring onion
  • Chopped coriander

Method
 

At home
  1. Cook the rice: Rinse the rice thoroughly until the water runs clear. Add to a saucepan with 450ml of freshly boiled water. Bring to a boil, cover, and reduce to low heat. Simmer for 15 minutes, then switch off and rest (covered) for 5–10 minutes. Fluff with a fork and let cool. (Alternatively, cook your rice in a rice cooker.)
  2. Heat the rapeseed oil in a large frying pan. Add garlic and cook for about a minute. Stir in the kimchi (and its juice) and spring onions, and fry for about 5 minutes until most of the liquid has evaporated and things have started to caramelise.
  3. Stir in sesame oil, soy sauce, and gochujang (if using). Add the rice and mix well, folding in the greens bit by bit until wilted. Taste and adjust seasoning. Let cool.
To dehydrate
  1. Spread the kimchi rice in a thin, even layer on dehydrator trays lined with mesh or parchment.
  2. Dehydrate at 63°C / 145°F for 4–6 hours, stirring once or twice.
  3. The rice is ready when it’s completely dry and brittle.
  4. Let it cool completely before packing (warm rice = condensation).
  5. Store in airtight containers or portion into freezer bags or vacuum packs. Add tofu if desired.
On the trail
  1. Add the rice (and tofu, if using) to a heatproof bowl and just cover with water.
  2. Toss in some fresh greens like tenderstem broccoli or green beans if you’ve packed any.
  3. Bring to a boil, then turn off the heat and cover for 5–10 minutes.
  4. Stir, taste, and if needed, give it another short blast of heat before serving.
  5. Garnish if you fancy — avocado, coriander, or toasted seeds all work brilliantly.

Notes

Serves: 4
Calories: ~360 kcal per serving (plus ~80 kcal if you add 25g dehydrated tofu)