Add the garlic and ginger, stir-fry for 30 seconds then add the frankfurter. Stir in the kimchi, peas and rice, stir-frying each for 30 seconds before adding the next. Separate out the rice well ...

3. Heat half the oil in a large wok or non-stick frying pan over high heat, stir-fry the mushrooms until browned lightly.

Stir-fry for about 30 seconds, then stir in the kimchi. Add the rice and kimchi juice to the wok and mix well. Season to taste with salt, then stir-fry over a high flame until the rice is hot.

Stir in the kimchi and carrot and cook for 1 minute ... Stir in the chilli flakes, soy sauce and most of the spring onions. Divide the fried rice between four shallow bowls.

Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ...

For a quick meal, you can skip the pan-frying step - serve the rice after mixing in the stir-fried meats, shrimp and mushroom. But it's even better if the mixture is pan-fried, to give it a brown ...

Stir in the ginger, cook for 30 seconds, and then stir in the kimchi. Cook for an additional 30 seconds, or until heated through. Season with black pepper and garnish with green onions.