Kimchi Fried Rice
Wisconsin blogger Alice Choi (Hip Foodie Mom) says this weeknight-easy recipe is the perfect gateway into cooking Korean at home. All the ingredients can be found at a large urban supermarket, or at Asian grocery stores.
Ingredients
Directions
-
In a large bowl, stir together rice, 1 tablespoon of the sesame oil and 1 teaspoon of the sesame seeds; set aside. In a 12-inch skillet, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels, reserving 1 tablespoon of drippings in the skillet.
Advertisement -
Add the chopped kimchi, kimchi liquid and gochujang to the skillet. Cook over medium-high heat for 3 minutes. Add rice mixture, soy sauce, fish sauce and the remaining 1 tablespoon sesame oil. Cook and stir until well combined, then spread mixture evenly. Cook, without stirring, until rice is browning on the bottom, about 2 minutes. Stir well, then cook for another 2 minutes.
-
Add bacon and 2 tablespoons of the green onion; cook and stir for 1 minute. Serve topped with a fried egg and garnished with the remaining 2 tablespoons green onion, 1 teaspoon sesame seeds and, if desired, the seaweed (thinly shredded with kitchen shears).
*Shopping tip
Kimchi is fermented cabbage seasoned with gochugaru (Korean red pepper flakes), garlic and ginger--sauerkraut with a more fiery personality. Find it refrigerated at large supermarkets.
*Shopping tip
Gochujang is like Korean ketchup with some heat. It’s sweeter and thicker than Sriracha sauce, with more complex flavor. Find it in the Asian aisle at large supermarkets.