Once in a while, i revisit books I received in past few months and see flavors and recipes I failed to mention.
In this case, my focus was on finding a relatively quick and easy dish.
Here's a good fit from Seoultown Kitchen (Kyle Books, Fall 2011) by Debbie Lee that gives you a chance to add Korean flavor to lunch or dinner.
Kimchee Fried Rice:
There are two things that I always want when I’m in a Korean pub: One is Korean fried chicken and the other is kimchee fried rice. It is the ultimate bar food and is great with a cold beer or a bottle of chilled soju. The spicy flavor of this quintessential fried rice melds perfectly with the sweetness of the twice-fried pork belly and the creamy texture of the fried egg yolk. It’s the best thing to make with surplus rice and kimchee. If you don’t have pork belly, I suggest using bacon, hot dogs, or even Spam.
Prep time: 15 Minutes
Cook time: 20 Minutes
1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
1/4 cup soy sauce
1/4 cup mirin
Sea salt and white pepper to taste
2 tablespoons sesame oil, for frying
2 cups kimchee, julienned
1/4 cup Korean peppers (gochu), sliced into rings
4 cups cooked Calrose rice, chilled
1/4 cup kimchee juice, poured from a kimchee jar
1/4 cup chopped scallions
1 tablespoon vegetable oil
1 tablespoon roasted and salted sesame seeds, for garnish
1 In a medium mixing bowl, combine the pork belly, soy sauce, and mirin.
Season with salt and white pepper. Set aside.
2 Heat a skillet over medium-high heat. Sear the pork belly for 3 to 4 minutes on each side until the marinade caramelizes on the meat. Set the skillet aside, letting the pork continue to cook off the heat for about 10 minutes. Slice crosswise into 1/4-inch strips and transfer to a bowl.
3 Heat a wok or large nonstick skillet over medium-high heat. Add the sesame oil and warm for 1 minute. Add the reserved pork belly, kimchee, and Korean peppers and sauté for 3 to 4 minutes, stirring constantly.
4 Add the rice and break it up with the back of a wok ladle, tossing constantly to prevent it from sticking to the wok. Add the kimchee juice and scallions, and season with salt and white pepper. Remove from the heat and set aside.
5 Heat another nonstick skillet over medium-low heat. Add the vegetable oil and warm for 1 minute. Crack the eggs into the pan and cook sunny side up until done. Season with salt and white pepper.
6 Place a mound of fried rice on 4 separate plates and top each mound with a fried egg. Garnish with the sesame seeds and serve immediately.
(* Recipe from Seoultown Kitchen by Debbie Lee- published by Kyle Books, Fall 2011- all rights reserved...Photos by Quentin Bacon)