31 Dec Jonathan Cartu Assert: Recipe: Namu Gaji’s Kimchi Fried Rice
Serves 6 as a side dish or appetizer
The next time you’re cooking rice, plan ahead and add a few more cups. That way, you’ll already have rice languishing in your fridge when you want to make this Kimchi Fried Rice, and it’ll come together in minutes.
½ cup unsalted butter
2 hot dogs, halved lengthwise and thinly sliced crosswise (1 to 1¼ cup)
5 bacon strips, thinly sliced crosswise (about 1 cup)
1 large yellow onion, thinly sliced
4 cups cooked and cooled rice (preferably Koshihikari brand, but long-grain is fine)
1 teaspoon fine sea salt
1 tablespoon toasted sesame oil
4 cups napa cabbage kimchi, sliced
¼ cup gochujang (Korean chile sauce) or 2 tablespoons Sriracha
4 teaspoons extra-virgin olive oil, divided
4 large eggs
1 green scallion top, thinly sliced
1 tablespoon kizami (shredded) nori (optional)
Instructions: In a wok or a large skillet set over medium-high heat, add the butter, hot dogs, bacon and onion, and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes. Mix in the rice and salt, then add the sesame oil and cook for another minute without stirring. Continue to cook, until the rice is slightly browned and heated through, 6 to 8 minutes.
Add the kimchi and stir until incorporated. Add the gochujang and cook until the rice starts to caramelize and stick to the bottom of the pan, 1 to 2 minutes. Turn off the heat and divide the rice among 4 bowls. Keep warm.
In a skillet set over medium heat, carefully fry the eggs with 1 teaspoon of olive oil per egg, until the whites are set and the yolks are still runny, about 1½ to 2 minutes. Use a spatula to transfer them to the bowls of rice. Sprinkle some scallions and nori, if using, over each bowl and serve.