Make a little space in your pan for the gochujang. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Putting The Fried In Fried Rice. Add your kimchi and kimchi juice. NYT Cooking is a subscription service of The New York Times. Grind about 1 teaspoon of black peppercorns onto the fried rice. Toss, taste, and add more fish sauce or soy sauce if necessary. Add the rice, stir… © 2020 CHOWHOUND, A RED VENTURES COMPANY. When you buy something through our retail links, we may receive a commission. ), slowly combine, making sure there are no clumps or white spots. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. If you’re in the mood to just sit back and relax, you can watch how I make kimchi fried rice with bacon in the video above. Be sure to have everything ready and near the stove when before you start. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir the gochujang into the kimchi and bacon. Once all is combined, add the greens of the scallions and mix in. You may unsubscribe at any time. Season with salt and pepper. Once the bacon and whites of scallion are golden brown, push to one side of the pan. Add a drizzle of sesame oil, mix. 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Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. As with most fried rice dishes that come together in minutes, this “recipe” is truly more of a roadmap, meant to suit individual palates and availability. With a wooden spoon (or two! Putting the bacon in at this stage slowly renders the bacon fat, while infusing the oil with the scallion aroma. Add remaining 3 tablespoons oil to skillet and raise heat to high. 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. Opt out or, tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed, slices thick-cut bacon, in 1/2-inch pieces (about 3 ounces), small bunch scallions, whites and greens separated, sliced, cups shredded cabbage (from about 1/2 small head), cups cooked rice, white or brown, preferably day-old, tablespoons fish sauce, plus more as needed, tablespoon soy sauce, plus more as needed, cup kimchi, drained and chopped, plus more for serving if you like, Toasted sesame oil, for drizzling (optional). Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Add the other tablespoon of oil. 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. No scallions? Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately. Again, please use what ingredients you have at the moment and get creative if you have to. Stir and toss for a few minutes to evenly mix the rice with the cabbage, bacon, and garlic. Plate up the kimchi fried rice, top with a fried egg, seasoned seaweed, and roasted sesame seeds. Transfer to the bowl with the bacon. Despite that inherent flexibility of fried rice, there are a few simple elements of my kimchi fried rice I want to share that will really help build incredible flavor: Scallions: I love what scallions, or green onions, bring to the party. Turn off the heat. Then add the 1 teaspoon of kosher salt (or ½ teaspoon of table salt), mixing well. Cook the Cabbage: Add the cabbage leaves to the boiling water and cook for 2-3 minutes, or until softened and pliable. (As the rice dries out, it crisps more easily.) Subscribe now for full access. 8 Fried Rice Recipes That Are Even Better Than Delivery, How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online, 1 to 2 tablespoons vegetable oil (or another neutral oil), separated, 2 strips of bacon, sliced into lardons (small strips) *You can use Spam, deli ham, or even pork loin, 1 to 2 scallions, white and green part chopped and separated, 1 1/2 to 2 cups very ripe cabbage kimchi, cut into small pieces, 1 heaping tablespoon Korean red pepper chili paste (gochujang), Roasted seasoned Korean seaweed (gim, or seaweed snack), for garnish. In my house, fried rice or bokkeumbap can normally be found on the menu at the end of the week, when bits and bobs start revealing themselves in the corner of the produce drawer. Fry the egg(s) to your preference. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Stir every few minutes. Putting the bacon in at this stage slowly renders the bacon fat, while infusing the oil with the scallion aroma. In a saucepan, bring 2 cups of water to a boil; add the rice.