Kimchi fried rice

Utensílios

• 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

Antes de começar

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.

Modo de preparo

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.

   Está pronto quando The pork is golden at the edges and sits in a thin layer of clear, sizzling fat.

   Iniciar timer de 5 min
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.

   Está pronto quando The kimchi turns darker and slightly translucent, the edges catch a little, and the sharp sour smell turns sweeter.

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

   Iniciar timer de 4 min
3. 3

   Add the seasoning

   1 colher (sopa) gochujang1 colher (chá) gochugaru1 colher (chá) sugar3 colher (sopa) kimchi juice1 colher (chá) soy sauce

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

   Está pronto quando The mixture is glossy brick-red and the gochujang no longer smells raw.

   Iniciar timer de 1 min
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.

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

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

   Iniciar timer de 4 min
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.

   Está pronto quando You hear a steady crackle and the underside comes up in browned, crunchy patches.

   Iniciar timer de 2 min
6. 6

   Finish with sesame oil

   1 colher (sopa) 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.

   Está pronto quando The rice smells nutty and toasty and looks shiny.

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

   Fry the eggs

   1 colher (sopa) 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.

   Está pronto quando The edges are brown and lacy, the whites are fully set, and the yolks still wobble.

   Iniciar timer de 3 min
8. 8

   Plate and top

   2 eggs1 colher (chá) 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.

   Está pronto quando The yolk runs into the rice as soon as you break it.

Erros comuns

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