A while back I made kimchi. I had been thinking of ways to include the kimchi – a staple in Korean cuisine – made from fermented vegetables, typically mostly napa cabbage. A new cookbook I bought was able to help me find a way to use that kimchi in a delicious way!
The cookbook is:
You can find my recipe for kimchi here.
To make the fried rice I first browned some roughly chopped bacon in a large cast iron skillet over high heat.
I drained half the fat and added onion, garlic and ginger to the skillet. I cooked only a few minutes until aromatic.
I added kimchi and day old rice to the skillet. I mixed and lowered the heat to medium low. I pressed the rice down into a uniform layer and let the rice cook for several minutes.
I then mixed butter with gochujang (a sweet, spicy and savory fermented red chili paste) and mixed in with the rice. I let it cook a few minutes more.
Then I served topped with an egg and scallions.
What a yummy way to use some of that kimchi!
- 1/2 bacon, roughly chopped
- 1 cooking onion, cut into small dice
- 2 cloves garlic, minced
- 1 inch knob of ginger, minced
- 1 1/2 cups of kimchi
- 2 cups of day old rice
- 2 TB butter, softened
- 1 TB gochujang
- 2 fried eggs
- 2 scallions, thinly sliced
- Set a cast iron skillet over high heat. Once hot add bacon and cook until fat is rendered and it is starting to crisp. Drain have the fat.
- Add onion, garlic and ginger to the skillet. Stir and cook about a minute until aromatic. Add kimchi and rice. Mix thoroughly, lower heat to medium low and press the rice down in an even layer. Let that cook 3 minutes.
- Meanwhile mix butter with gochujang. Mix into the rice. Let it cook stirring occasionally for 3 minutes.
- Remove from heat, divide rice into 2 bowls. Top with a fried egg and scallions.