Kimchi Fried Rice Recipe
Oct 28, 2011 2:01 pm
Two unusual combinations make for the perfect pair
By
There are two things that I always want when I’m at a Korean pub: One is Korean fried chicken and the other is kimchi fried rice. It is the ultimate bar food and is great with a cold beer or a bottle of chilled soju. The spicy flavor of this quintessential fried rice melds perfectly with the sweetness of the twice-fried pork belly and the creamy texture of the fried egg yolk. It’s the best thing to make with surplus rice and kimchi. If you don’t have pork belly, I suggest using bacon, hot dogs or even Spam.
Servings: 4
Ingredients
1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
1/4 cup soy sauce
1/4 cup mirin
sea salt and white pepper to taste
2 tablespoons sesame oil, for frying
2 cups kimchi, julienned
1/4 cup Korean peppers (gochu), sliced into rings
4 cups cooked Calrose rise, chilled
1/4 cup kimchi juice, poired from a kimchee jar
1/4 cup chopped scallions
1 tablespoon vegetable oil
4 eggs
1 tablespoon roasted and salted sesame seeds
Directions:
- In a medium mixing bowl, combine the pork belly, soy sauce and mirin. Season with salt and white pepper. Set aside.
- Heat a skillet over medium-high heat. Sear the pork belly for 3 to 4 minutes on each side until the marinade caramelizes on the meat. Set the skillet aside, letting the pork continue to cook off the heat for about 10 minutes.
- Slice crosswise into 1/4-inch strips and transfer to a bowl.
- Heat a wok or large nonstick skillet over medium-high heat. Add the sesame oil and warm for 1 minute. Add the reserved pork belly, kimchee and Korean peppers and sauté for 3 to 4 minutes, stirring constantly.
- Add the rice and break it up with the back of a wok ladle, tossing constantly to prevent it from sticking to the wok.
- Add the kimchi juice and scallions, and season with salt and white pepper. Remove from the heat and set aside.
- Heat another nonstick skillet over medium-low heat. Add the vegetable oil and warm for 1 minute.
- Crack the eggs into the pan and cook sunny side up until done. Season with salt and white pepper.
- Place a mound of fried rice on 4 separate plates and top each mound with a fried egg.
- Garnish with the sesame seeds and serve immediately.
Level of Difficulty:
Easy
Prep Time:
15 minutes
Cooking Time:
20 minutes
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