Fried rice is an easy go-to for a weekday night, but it can be every bit as pedestrian and boring as that sounds. The great thing about fried rice, though, is that it is the most accommodating of meals—it will literally invite in and meld with just about anything you introduce it to. So why not bring in some big flavor hits and see what fried rice can really be? Deuki Hong, the Korean food expert and fermentation fan—an alum of both Momofuku and Jean-Georges—is not holding back. He adds slab bacon and kimchi to create a fried rice that will take you to umami ecstasy. A little ginger and gochujang butter sure doesn’t hurt either. Top the whole thing[…]
In this episode of How-To, Chef Deuki Hong teaches us how to make a delicious kimchi fried rice. Chef Hong uses some traditional Korean ingredients like kimchi, and Korean chili paste, mixed with some more traditional American ingredients, like bacon, butter, and leftover takeout white rice. Perfect for a late night drunken snack. Enjoy!
Servings: 1Prep: 15 minutesTotal: 20 minutes Ingredients 1 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi2 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1. In a large skillet, wok or cast iron pan over high heat, add bacon and cook, stirring, until fat is fully rendered and the bacon is barely starting to crisp. Pour out all fat but 2 tablespoons. 2. Add onions, garlic, and ginger and sauté for 1 minute, or until very aromatic. Add chopped kimchi and rice and sauté, stirring frequently, for 4-5 minutes, or until very hot. Drop the heat[…]