Mildly Insane Kimchi Bokkeumbap

Name: Mildly Insane Kimchi Bokkeumbap
Cuisine: Asian, Korean
Ingredients: 1/2 pound of slab bacon, roughly chopped; 1 medium onion, cut into small dice; 2 garlic cloves, minced; 1-inch knob of ginger, minced; 1 1/2 cups chopped extra-aged napa cabbage kimchi; 2 cups cooked rice, preferably day-old; 1 tablespoon gochujang; 2 tablespoons butter, softened; 2 eggs, fried sunny-side up; 2 scallions, sliced thin; 12 cups water; 1 cup coarse sea salt; 1 large napa cabbage (2 to 3 pounds); 2 tablespoons sweet rice flour; 1 cup water; 1 small onion, roughly chopped; 1/2 cup roughly chopped, peeled Asian pear; 2-inch knob of ginger, roughly chopped; 6 garlic cloves, minced; 4 Korean red chili peppers, trimmed and cut in half; 1/4 cup water; 1/2 cup salted fermented shrimp; 1/4 cup sugar; 1/2 cup rice flour paste; 1 cup coarsely ground gochugaru; 1 bunch scallions, green parts only, thinly sliced; 1 carrot, grated; 1/2 cup peeled and grated daikon radish

Instructions

<em>Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you'll find this side of the Hangang (that's a river in Seoul). Dive into America's famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil and plenty of kimchi. </em> Bacon. We kept coming back to bacon when talking about this kimchi fried-rice recipe. Bacon is quintessential Americana. Our kimchi fried rice needed bacon, and for months we tested and were continually disappointed that the essence of bacon — Americana! — was being muted by either too much rice or too much kimchi. Then it came to us. We needed to use more bacon! Like a lot more. Like how French chefs view mashed potatoes: equal parts butter and potatoes. That’s scary, right? Also scary good. We went that direction here, and by the grace of God and Allan Benton did this ever work. The crispy rice unites with the decadent gochujang butter, while the bacon is there just being wonderful. And remember, the key to good fried rice is using cold day-old rice, which is nice and dried out and gives you a much better fry. So the next time you order takeout, get an extra order of rice and keep it in the fridge for a day or so. And if you didn’t plan ahead, no sweat. Make some rice, lay it out on a sheet tray and freeze until cold. <a href="http://www.amazon.com/Koreatown-Cookbook-Deuki-Hong/dp/0804186138/?tag=foodrepu-20" target="_blank">Reprinted with permission from <em>Koreatown: A Cookbook</em></a>

Updated at: Tue, 01 Feb 2022 13:34:05 GMT