Kimchi rice

Rinse and drain the rice two or three times until the water runs clear.

Add the water and heat the rice on medium high; add the bamboo.

When the rice starts to bubble, turn the heat down to medium low.

Add the kimchi and stir; cover and cook 15 minutes.

Turn the heat off and let it continue steaming another 10 minutes.

Plate, fluff the rice with a fork or spatula, and top with green onion and black sesame seeds.