Add scallion whites to the pan. Add the onions; cook until lightly browned. I never met a fried rice I didn’t like, but Korean kimchi fried rice is easily up there at the top of my list. Add rice, and a large pinch of salt, … Featured in: Turn off the heat. Add about 1 tablespoon of oil, bacon, and whites of scallion all at once while the pan heats up. All featured products are curated independently by our editors. © 2020 CHOWHOUND, A RED VENTURES COMPANY. Get recipes, tips and NYT special offers delivered straight to your inbox. Heat up and “fry” your gochujang in the oil. It’s tasty with just those two ingredients, but the meaty addition of bacon, Spam, or even leftover steak (if you’re so lucky! And the kimchi? It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer the leaves to an ice bath for another 2-3 minutes, then drain the leaves well. (As the rice dries out, it crisps more easily.) Cook the Rice: Heat the olive oil in a skillet over medium-high heat. Butter: Butter loves cabbage, and it loves ripe, fermented kimchi even more. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. In a separate pan, heat over medium. Heck, if you don’t have kimchi, try subbing in anything from the cabbage family for a non-spicy version. If not, increase the heat and cook for … Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Gochujang: The gochujang, or Korean red pepper paste, is the real firecracker element here. Stir every few minutes. You can lower the heat a bit as this might take a few minutes. Putting the bacon in at this stage slowly renders the bacon fat, while infusing the oil with the scallion aroma. Add the onion and cook until translucent and softened. Reduce the heat to low and cook, covered, for 15 minutes; drain. I use the chopped whites to cook alongside the bacon while its fat slowly renders and, in turn, caramelizes the whites. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Food Stylist: Rebecca Jurkevich. Once the bacon and whites of scallion are golden brown, push to one side of the pan. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can. It adds a deep, spicy (but not blow-off-your-head-spicy), slightly sweet, and complex taste that ratchets up the umami factor considerably. If there were ever a reliable comfort food to jolt me out of a mood or be the culinary equivalent of a big bear hug, it’s kimchi bokkeumbap, or kimchi fried rice. The cooking goes fast, and there won’t be any time to prepare ingredients once you get going. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. ), slowly combine, making sure there are no clumps or white spots. Add to the cooked rice; season with salt to taste. Again, please use what ingredients you have at the moment and get creative if you have to. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Top with scallion greens, more kimchi to taste, and fried eggs, if using. With a wooden spoon (or two! Plate up the kimchi fried rice, top with a fried egg, seasoned seaweed, and roasted sesame seeds. Add a drizzle of sesame oil, mix. ), Related Reading: 8 Fried Rice Recipes That Are Even Better Than Delivery. The green parts get tossed in closer to the end when it’s all nearly done, for a fresher (but not overly aggressive) onion vibe.