After the delicious Korean meal I made a week ago, I decided to use up my remaining kimchi on another Korean classic. I can't even explain what this rice tastes like, and kimchi is certainly an acquired taste, but there's just something tempting about the whole thing. And before you know it, you've tossed back a whole bowl slathered with yolk and sesame oil, and it's a beautiful thing.
Kimchi Bokkeum Bap (Kimchi Fried Rice)
From Korean Bapsang blog
3 to 4 strips of bacon, diced
¾ cup diced kimchi
¼ small onion, diced
1 small carrot, diced
3 to 4 tablespoons juice from kimchi
1 tablespoon soy sauce
1 to 2 tablespoons Korean chili pepper paste (gochujang)
2½ cups cooked short grain rice
Vegetable or canola oil for stir-frying
½ tablespoon sesame oil
Sea salt and freshly ground black pepper, to taste
1 teaspoon sesame seeds
1 green onion, chopped
2 fried eggs
Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.
Add the kimchi, onion, carrots, juice from kimchi, soy sauce, and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 to 6 minutes. Take the time to do this step so the rich flavors develop.
Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the sesame seeds at the end.
Top with the fried egg, and garnish with sesame seeds and chopped scallion and serve.
Top with the fried egg, and garnish with sesame seeds and chopped scallion and serve.
Makes 2 servings
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