Kimchi Fried Grains Food

KIMCHI FRIED RICE

Steps:

• In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
• Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
• Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

KIMCHI FRIED RICE

Steps:

• Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
• Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
• Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
• Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
• Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

SHEET-PAN KIMCHI FRIED RICE

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

BLACKSTONE MUSHROOM AND KIMCHI FRIED RICE

Steps:

• Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
• Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
• Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
• Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
• Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.

FRIED KIMCHI

Steps:

• Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.