If you happen to’re no longer but fine about kimchi (Korean challenging fermented cabbage), this dish would be appropriate the elegant gateway drug for you. Once sautéed, kimchi loses about a of its pungent harshness, but answers benefit with an addictive, tangy-challenging warmth that deepens with a itsy-bitsy time spent sizzling.
Kimchi is so flavorful, it makes the most effective fried rice atrocious. No need to mix in egg or smother it with soy sauce. It’s likely you’ll perhaps well perhaps doubtlessly dispense with every other ingredient; all you actually desire is kimchi, rice, and heat. It could well most likely perhaps well possibly aloof model so real.
This recipe has a itsy-bitsy bigger than that going for it, even though. I essentially essentially based it off a recipe I picture in a good deal Jap cookbook, of all areas (from a series that a friend and I like dubbed “bookazines”), and modified it to be extra fancy dishes I’ve loved in ingesting areas in Korea. I added gochujang (Korean chili paste), sesame oil, and a fried egg on high (because few dishes are no longer improved by a fried egg!).
For the fried rice in the photograph, I opted for shrimp, but I’ve additionally made it with chicken forward of (and pork would work, too). Or disappear away the protein out completely. Fancy I said, all you actually desire is kimchi, rice, and heat to construct this challenging, tangy comfort meals.
Adapted from a recipe by Kumi Imaizumi in the Jap cookbook called “One Dish Cooking.” —Allison (Spontaneous Tomato)
Test Kitchen Notes
As Allison (Spontaneous Tomato) suggests, this recipe is gorgeous with out the addition of meat. I made a vegetarian model, the utilization of a kimchi with out seafood, and it is a sexy, tasty dish — comfort meals for these of us who turn to heat bowls of rice in these times of need. Whereas I would decrease the quantity of sesame oil (for me a beefy teaspoon verges on bitter), what really makes the dish is the garnish of seaweed, egg, and green onion, which for me don’t appear to be no longer compulsory. I will ogle many frigid chilly climate mornings with a fine, steamy bowl of this for breakfast. —vvvanessa
canola or vegetable oil (up to 2 tablespoons)
chicken or pork (decrease into chunk-dimension), or shrimp, no longer compulsory
scallions, whites completely, finely sliced (up to 2 scallions)
kimchi, chopped (up to 1 1/2 cups)
gochujang (Korean chili paste, up to 2 tablespoons)
cooked rice (up to 4 cups)
salt, to model
- Optional Ingredients
buchu (Korean garlic chives; called nira in Jap), chopped in plod-long pieces
fried egg (per particular person), to aid on high
scallion greens, to garnish (up to 5)
Shredded seaweed, to garnish
- Heat canola or vegetable oil in a tidy, deep frying pan over high heat. Then add chicken, pork, or raw shrimp (if the utilization of) and cook dinner, stirring generally, for several minutes till the meat adjustments colour and begins to sight in relation to cooked. Add extra oil if compulsory.
- Add the scallion whites, and cook dinner whereas stirring for 1 to 2 minutes. Subsequent add kimchi and gochujang, and cook dinner whereas stirring for 3 to 5 minutes till the kimchi begins to gain gentle. (If the utilization of pre-cooked shrimp, add now, and recede to coat with kimchi flavors.)
- Add the rice, sesame oil, and soy sauce. Then mix smartly till the rice is covered with the kimchi. (It’s likely you’ll perhaps well perhaps additionally always add a itsy-bitsy little bit of the briny liquid from the kimchi jar if it appears to be like fancy there’s no longer sufficient colour or spice to your entire rice!)
- Proceed cooking, stirring consistently, for correct about a extra minutes till the rice is warmed via. Add the garlic chives in the last minute of cooking, and recede smartly till they launch to wilt. Season with salt, to model.
- Serve topped with a fried egg and sprinkled with scallions or shredded seaweed.