Crispy Skillet Rice With Gochujang Ground Beef And Kimchi Recipes

WAFFLED RICE AND EGGS WITH KIMCHI AND GOCHUJANG

Steps:

• Soak, drain and rinse the rice in a strainer until the water runs clear and is not cloudy. Combine the rinsed rice with 3/4 cup water in a small saucepan. Bring to a simmer over medium heat, then over and turn the heat down to low. Cook, undisturbed, until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for another 15 minutes. Uncover and fluff the rice with a fork. Stir in 1 tablespoon sesame oil, the sesame seeds, 1 tablespoon soy sauce, the vinegar, sugar and 1/2 teaspoon salt. Let cool completely (the rice can be refrigerated up to 1 day ahead).
• Combine the baby spinach with 1 tablespoon water in a microwave-safe bowl. Cover and microwave until wilted, 3 to 4 minutes. Drain and toss with the remaining sesame oil and soy sauce. Set aside.
• Preheat a waffle iron to medium-high. Generously brush the top and bottom of the waffle iron with sesame oil. Stir the 2 beaten eggs into the cooled rice. Evenly spread about 1/2 cup of the rice mixture in the waffle iron. Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 4 to 6 minutes. Repeat with the remaining rice mixture. Transfer to two plates and set aside.
• Lightly brush the waffle iron bottom with more sesame oil. Crack the remaining 2 eggs right onto the waffle iron and keep the iron open. Sprinkle the eggs with salt. Cook until the whites are set and the yolk is still runny, 4 to 5 minutes. Serve an egg on top of each rice waffle. Top with the spinach, kimchi, gochujang and sesame seeds.
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• From Food Network Kitchens

CORNED BEEF KIMCHI FRIED RICE

Steps:

• Drain kimchi over a pot, reserving the juice.
• Meanwhile, coat a pan with olive oil and add corned beef.
• Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang.
• Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.
• Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls.

KOREAN SLOPPY JOES (WITH GOCHUJANG)

Steps:

• Chop the onion, green pepper, celery, and garlic. Heat 1 tablespoon of oil in a skillet over medium heat, then add the vegetables - onion, green pepper and celery. Saute them until slightly soft, about 3 minutes. Add garlic and continue to cook 1 more minute.
• Slide the vegetables to one side of the skillet. Drizzle the remaining oil onto the skillet and add the ground beef. Sprinkle a little salt and pepper on top and let the beef sizzle for 1 minute. Stir the beef to brown thoroughly. When the beef is cooked mix with vegetables.
• Add tomato sauce, ketchup, mustard, brown sugar and cider vinegar. Stir well and bring to gentle boil. Reduce the heat to low and let the whole thing simmer for 20-25 minutes, uncovered.
• The sauce will thicken as it simmers but should be moist without being dry. Adjust the heat accordingly.
• Serve these mouth-watering Sloppy Joes over hamburger buns and savor the East-meets-West version of an all-American classic every single bite. Enjoy!

BAECHU KIMCHI

Steps:

• For the cabbage: Shave off any brown areas near the root of each cabbage and remove any outer leaves that are wilted or have holes, leaving a few for wrapping the cabbage in a bundle at the end of the coating process. Using a knife, make a 3-inch incision lengthwise from the root end of each cabbage and split open in half with your hands. Make another 3-inch incision from the root end of each half and split in half again into quarters.
• Make the brining solution: Combine 1 cup of the salt and 10 cups water in a large bowl and mix until most of the salt is melted. Dip each cabbage quarter in the brining solution and shake dry directly above the solution.
• After all of the cabbage is dipped and dried, use the remaining salt to distribute among the cabbage, working a quarter wedge at a time. Place the root end of each facing you, working over another large bowl. Gather the leaves with one hand and flip them open as though you're turning the pages of a book; use your other hand to salt the leaves, 1/2 teaspoon to 1 teaspoon per leaf at a time, depending on the size of the leaf. Salt well on the thick white part, closer to the root, rather than the leafy ends. Make sure to use the entire 1 cup salt for this step. (If you run out of salt while salting, continue with more salt up to 1/2 cup; oversalting can deter the fermentation process, so do not go over 1/2 cup.)
• Once the cabbage is all salted, place back in the brining solution cut-side down. If there is any salt left behind in the large bowl (or any salt sticking to your hands), add it back to the brining solution. Rotate and gently press down on the cabbage every 1 to 2 hours to ensure each quarter is submerged in the brining solution at some point. In the beginning of the brining process, not all of the cabbage quarters will be sitting in the brining solution. Let sit at room temperature until the thickest white part of each becomes pliable and bends over in half without breaking, 6 to 8 hours. If the thick white part cracks loudly and there is a rip where you folded it over, then it needs more time.
• For the dasima anchovy broth: While the cabbage is brining, add the dasima and 4 cups cold water to a medium pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, about 30 minutes.
• Meanwhile, remove the heads of the dasima anchovies and split them in half along the spines to remove the guts. Set aside.
• Bring the dasima pot to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 2 minutes. Discard the dasima, then add the cleaned anchovies and dried shiitake. Lower the heat to low and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), for 10 minutes. At this point, some broth will have evaporated and the remaining broth will be slightly darker. Turn off the heat and let sit for 5 more minutes. Strain through a mesh strainer. Reserve the pot for later use. Cool the broth completely in the refrigerator.
• When the cabbage is properly brined, drain it and discard the brining solution. Submerge the cabbage in a running bath of cold water and wash, massaging and rubbing the thick white part of each quarter between your fingers, one leaf at a time. Drain and repeat this 2 to 4 more times, until the thick white part closest to the root is no longer slippery. Tear off a piece of cabbage and taste. The cabbage should taste seasoned after a thorough wash. Hold each quarter wedge root-side up and with one hand, gently squeeze out the water from the leafy part. Be careful not to rip the leaves as you squeeze. Shake gently to separate the leaves and place back in a colander root-side up to drain for 1 to 2 hours.
• For the rice glue: Add the glutinous rice flour, sugar and 2 cups cold dasima anchovy broth to the reserved pot and whisk until combined. Place the pot over medium-high heat and cook, whisking constantly, until the mixture starts thickening and comes to a boil, 5 to 6 minutes. Switch to a silicone spatula, lower the heat to medium low and continue to cook, stirring, until the mixture is thick enough to coat the spatula, about 1 minute. (This mixture will thicken as it sits; you should have a total of 2 cups.) Remove from the heat and transfer to a heatproof container to cool immediately in the refrigerator.
• For the paste: Put the fish sauce, dried bori shrimp, garlic, salted shrimp, quartered onion, ginger and apple in a blender and process until smooth. Transfer the blended mixture to a large bowl and whisk in the gochugaru and glue until combined. Add the radish, chives and sliced onion and stir again until incorporated. (Keep in mind that this paste is supposed to be salty.)
• Place a quarter wedge of cabbge, root end facing you, in a big bowl. Gather the leaves with one hand and flip them open as though you're turning the pages of a book; use your other hand to brush with roughly 1 tablespoon of the kimchi paste one leaf at a time, working from root to tip. Coat the entire leaf thoroughly with paste; slide most of the vegetables in the paste down by the thick white part closest to the root before moving on to the next leaf. Make sure not to coat too heavily in the beginning, as there are many cabbage quarters to coat. When finished coating, press down on all the leaves and curl up the leafy parts. Wrap the two largest, outermost leaves of each wedge around the entire wedge in a tight bundle. Repeat for the remaining wedges.
• Pack the cabbage in a clean, airtight container as tightly as possible, pressing down gently to squeeze out as much air as you can. Use a weight or a plate to weigh down the cabbage, leaving an inch or more of space on top, as the cabbage will release liquid and build up pressure as it ferments. Allow the cabbage to ferment for 2 to 4 days at room temperature on a kitchen countertop, away from the sunlight or heat, opening the container every 1 to 2 days to release built-up pressure and press down to submerge the cabbage in its juices. The kimchi will release more liquid as it sits, and bubbles will start forming; it will become slightly effervescent. (Keep in mind that the kimchi juice ferments faster than the cabbage, so taste the cabbage, especially closer to the thick root parts, as it ferments.) The kimchi will change in level of salt, flavor and texture throughout the fermentation process; when the kimchi has reached the desired level of pungency and taste, store in the refrigerator for up to 6 months.
• To serve, slice off the root and cut the kimchi horizontally in 1- to 2-inch pieces, keeping the leaves neatly stacked. Serve alongside rice and/or soup.

KIMCHI BOKEUMBAB (KIMCHI FRIED RICE)

Steps:

• Heat a wok or large skillet over medium-high heat and add sesame oil; cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Add kimchi; cook and stir for 10 minutes. Add rice; cook and stir until heated through, about 5 minutes.
• Move the fried rice to 1 side of wok. Crack eggs into wok and cook until bottoms are set, 2 to 3 minutes. Flip eggs and cook until set, 2 to 3 minutes. Serve 1 egg on top of each fried rice portion.

CRISPY SKILLET RICE WITH GOCHUJANG, GROUND BEEF AND KIMCHI

Steps:

• Position an oven rack in the bottom of the oven and preheat to 500 degrees F.
• Cover the scallions with ice water and chill until ready to serve (the ice water will make them curl).
• Whisk together the gochujang, soy sauce, sesame oil and garlic in a small bowl until smooth. Mix 3 tablespoons of the gochujang mixture with the ground beef in a small bowl until combined.
• Toss 1 tablespoon of the gochujang mixture with the carrots, kimchi and shiitake in a medium bowl until completely coated.
• Pour the oil in a 10-inch cast-iron skillet and swirl to coat. Add the rice and press down to flatten and cover the entire surface of the skillet. Drizzle with 1 tablespoon of the gochujang mixture and spread it evenly over the rice, leaving about 1/2-inch of the edge exposed. Spread the carrot mixture evenly over the sauce and top with tablespoon-size portions of the beef mixture.
• Heat the skillet over high heat until the sides start to dry out and you see the oil sizzling around the sides, about 6 minutes. Transfer to the oven and bake until the meat starts to brown, about 8 minutes. Remove from the oven, crack the egg in the center and return to the oven to continue baking until the egg is set, 5 to 6 minutes more. Let cool for 10 minutes.
• Remove the scallions from the water, pat dry and sprinkle on top of the pizza. Top with the remaining gochujang sauce and some sesame seeds. Cut into slices to serve.