Kimchi fried rice
If you're a bit of a kimchi addict you'll love this recipe for kimchi fried rice which comes from chef Judy Joo's book Korean Food Made Simple. I think would be brilliant for a weekend brunch.
KIMCHI FRIED RICE
KIMCHI BOKKEUM BAP
Judy writes: My sister used to make this for me when we lived together in New York, and I loved it! Fried rice is the perfect way to use up leftovers, so feel free to improvise. Any kind of veggies or meat you have in the fridge – just toss them in. This is a great lunch or side dish. A variation, called omurice, is to make omelettes with the eggs and wrap them around the fried rice like a burrito. At Jinjuu, we like to fancy up our kimchi fried rice with a garnish of julienned roasted seaweed (kim) and lotus root chips.
2 tbsp vegetable oil
2 slices thick-cut bacon, diced
2 carrots, diced
1 clove garlic, grated or finely chopped
9 button mushrooms, destemmed and diced
1⁄2 courgette, diced
3 spring onions, thinly sliced on an angle
225 g (8 oz) drained Cabbage Kimchi (there's a great recipe in the book but you can obviously use ready prepared kimchi), chopped
700 g (11⁄2 lb) steamed short or medium grain Korean rice, at room temperature
Sea salt and freshly ground black pepper
4 soft sunny-side-up fried eggs
In a large pan heat the oil over a medium- high heat. Add the bacon and cook, stirring occasionally, until crispy, about 2 minutes. Using a slotted spoon, transfer the bacon to a kitchen paper-lined plate to drain.
Reduce the heat to medium, add the carrots and garlic and cook for 2–3 minutes, stirring constant- ly, until the carrots are just softened. Add the mushrooms, courgette, two-thirds of the spring onions and the kimchi and cook for 4–5 minutes until the vegetables are tender. Add the rice and drained bacon, breaking up the rice with a wooden spoon and combining it with the other ingredients. Cook for about 5 minutes, stirring occasionally, until the rice is hot. Season and spoon the fried rice into four bowls and top each with a fried egg and the remaining spring onions.
TIP: Kimchi can stain your chopping board and the smell has a habit of lingering, too. To avoid this, put the kimchi in a bowl and use kitchen shears to cut it into smaller pieces.
What to drink: When I tried this dish in Judy's restaurant JinJuu (with which she is no longer associated) we drank cocktails (Jumi - Earl Grey infused soju with yujacha (citron tea) and HIte Korean lager with the meal which worked really well. Maybe just the yujacha (for which you can find a recipe here) if you have it for brunch!
From Korean Food made Simple by Judy Joo, published by Jacqui Small
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