KIMCHI-FRIED GRAINS
Make a batch of grains on Sunday and you're within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.
Provided by Claire Saffitz
Yield 2 servings
Number Of Ingredients 9
Steps:
- Squeeze kimchi over a small bowl to catch juices. Add juice from jar and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn't have to be a whole thing; just scoot these things into their own piles on your cutting board.)
- Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, shaking occasionally to prevent sticking, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.
- Return skillet with oil to medium-high heat, add carrot, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, then nori, sesame seeds, and reserved scallion tops.
KIMCHI FRIED RICE
Fried rice breathes new life into leftover grains. We've included instructions for making a quick kimchi, but this fried rice is also a tasty way to use up older kimchi you may have in the back of the fridge.
Provided by Food Network Kitchen
Time 30m
Yield 4-6 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 588 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 11 grams, Sugar 0 grams
KIMCHI FRIED RICE
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.
Provided by Francis Lam
Categories main course
Time 30m
Yield Serves 2
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram
FRIED KIMCHI
Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.
Provided by internationalcook
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g
KIMCHI FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
- Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
- In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
- Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.
Nutrition Facts : Calories 580, Fat 30 grams, SaturatedFat 9 grams, Cholesterol 221 milligrams, Sodium 1154 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 17 grams, Sugar 3 grams
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- Squeeze kimchi over a small bowl to catch juices. Add juice from jar and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn’t have to be a whole thing; just scoot these things into their own piles on your cutting board.)
- Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, shaking occasionally to prevent sticking, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.
- Return skillet with oil to medium-high heat, add carrot, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, then nori, sesame seeds, and reserved scallion tops. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen
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