27 June 2015

(Serves 5-6)

For many reasons, awhile back I had decided to try making kimchi at home, one of which is that it is not easily accessible and two, I felt the need to pickle something. Thankfully it was a successful attempt so we’ve been able to enjoy it as a side dish for galbitang, Korean clam stew and a few other Korean dishes I have been making since I was on a kimchi high. Well recently I had a craving for some kimchi fried rice. I haven’t had any since my last move so thank goodness I had just enough kimchi left to make a small batch. Of course I had to post a picture on my FaceBook page and incidentally, one of my close friends saw the post and was also having the same hankering and asked for the recipe.

I just love it when I can make a whole meal in just one pan because let’s be honest here, who likes spending time doing kitchen clean up after a meal? Kimchi fried rice is super quick, clean up is a breeze and so easy to tweak to fulfill your specific craving at the moment. The version I have here today is what I consider low level heat so that my daughter can enjoy it with me. Feel free to toss in extra red pepper flakes for more of a spicy kick. Also, you can use chicken or beef if you don’t want pork. Not a fan of ground meat? Cut your choice of meat into quarter inch cubes and go right on cooking.

The combination of sour, spicy and salty topped with a beautifully fried sunny side up egg is just amazing. I don’t know about you but I thoroughly enjoy that moment where you break the bright yellow yolk and it runs down the side, slowly seeping into the rice, a golden sauce that infuses an extra level of deliciousness to the dish! Can you tell there is a special place in my heart for eggs? This hearty meal is a great crowd pleaser. You can just make a large batch ahead of time and keep it warm in the oven until it’s time for company.  Or if you’re me, just make a large batch and feast on it for a few days!

2 cups jasmine rice (or your choice)

1. Cook rice in the rice cooker.

9 oz pork, ground

2. Mix well and set aside.

1/4 tsp salt

1/4 tsp black pepper

1 tsp red pepper powder

1 tsp sugar

1 tbsp gochujang

1/4 tsp msg (optional)

2 tbsps vegetable oil

3. In a large pan, heat oil on medium heat and sweat the onion and garlic for about 4 minutes.

4. Increase to medium high heat and add the pork mixture cooking for 5 minutes, breaking the meat into smaller pieces as you stir.

8 oz onion, diced (half a large onion)

2 tbsps garlic, minced

2 oz carrot, matchstick

5. Toss in the carrots and kimchi cooking for another 2 minutes.

1 cup kimchi

1/2 cup kimchi juice

6. Add in the liquids and cooked rice, mixing well to ensure everything is incorporated, cook for another 4-5 minutes.

3 tbsps low sodium soy sauce

1/2 cup scallion, chopped

7. Turn off heat, toss in the scallion and sesame oil and mix well.

2 tbsps sesame oil

Sunny side up Eggs (optional)

8. Serve immediately garnished with sesame seeds and seaweed paper alongside a sunny side up egg if desired.

Roasted sesame seeds (optional)

Roasted seaweed paper, crushed (optional)

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