Kimchi fried rice

조리 도구

• Large frying pan or wok (28 cm), ideally non-stick or well seasoned
• Small non-stick frying pan for the eggs
• Wooden spatula
• Kitchen scissors for the kimchi and gim

시작하기 전에

1. Break up the cold rice with your fingers so there are no clumps.
2. Chop the kimchi into 1 cm pieces with scissors and keep its juice.
3. Cut the pork belly into 1 cm pieces and dice the onion.
4. Slice the spring onions and cut the gim into strips.

만드는 법

1. 1

   Render the pork

   80 g pork belly

   Put the pork belly in the cold large pan and set it over medium heat. Cook for 4–5 minutes, stirring now and then, until the fat has melted out and the pieces are browned.

   완성 확인 The pork is golden at the edges and sits in a thin layer of clear, sizzling fat.

   5분 타이머 시작
2. 2

   Fry the kimchi

   80 g onion200 g napa cabbage kimchi

   Add the onion and kimchi, raise the heat to medium-high and stir-fry for 3–4 minutes.

   완성 확인 The kimchi turns darker and slightly translucent, the edges catch a little, and the sharp sour smell turns sweeter.

   팁 Sour, old kimchi works best here. Fresh kimchi tastes flat when cooked, so add a little more kimchi juice.

   4분 타이머 시작
3. 3

   Add the seasoning

   1 큰술 gochujang1 작은술 gochugaru1 작은술 sugar3 큰술 kimchi juice1 작은술 soy sauce

   Stir in the gochujang, gochugaru, sugar, kimchi juice and soy sauce and cook for 1 minute over medium heat.

   완성 확인 The mixture is glossy brick-red and the gochujang no longer smells raw.

   1분 타이머 시작
4. 4

   Fry the rice

   400 g cooked short-grain rice

   Add the rice, raise the heat to high and press and fold it into the kimchi for 3–4 minutes, until every grain is coloured.

   완성 확인 The rice is evenly orange-red with no white patches, and the grains are separate, not mushy.

   팁 Freshly cooked rice turns gluey. If you only have fresh rice, spread it on a tray and chill it uncovered for 30 minutes first.

   4분 타이머 시작
5. 5

   Crisp the bottom

   Press the rice flat with the spatula and leave it untouched over medium-high heat for 2 minutes, then fold it once.

   완성 확인 You hear a steady crackle and the underside comes up in browned, crunchy patches.

   2분 타이머 시작
6. 6

   Finish with sesame oil

   1 큰술 toasted sesame oil2 spring onions

   Take the pan off the heat, drizzle over the sesame oil, add most of the spring onions and toss. Taste and add a little more kimchi juice if it needs salt or sourness.

   완성 확인 The rice smells nutty and toasty and looks shiny.

   팁 Sesame oil goes in off the heat: high heat burns its aroma.
7. 7

   Fry the eggs

   1 큰술 neutral oil2 eggs

   Heat the neutral oil in the small pan over medium-high heat. Crack in the eggs and fry for 2–3 minutes, spooning a little hot oil over the whites.

   완성 확인 The edges are brown and lacy, the whites are fully set, and the yolks still wobble.

   3분 타이머 시작
8. 8

   Plate and top

   2 eggs1 작은술 toasted sesame seeds1 gim (roasted seaweed sheet)

   Divide the rice between two bowls and set a fried egg on each. Scatter over the remaining spring onions, sesame seeds and gim.

   완성 확인 The yolk runs into the rice as soon as you break it.

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