Kimchi Fried Rice

Ingredients

2 tsp All-Purpose Kimchi Paste (optional)

•3 tbsp Scallion Dipping Sauce, plus more to taste

•4 tbsp neutral oil (canola, grapeseed, vegetable, etc.), divided

•1½ cups roughly chopped Napa Cabbage Kimchi, divided

•Pinch of kosher salt or coarse sea salt

•¼ cup butter, divided, plus 2 tsp

•Large pinch of crushed toasted sesame seeds, plus more for garnish

•¼ cup water, soju, sake, or dry white wine

•3½ cups cooked short-grain rice (day-old rice is best)

•6 scallions, cut into 2-inch segments, plus 2 scallions, thinly sliced

•4 eggs

Directions

Make the All-Purpose Kimchi Paste (if using) and the Scallion Dipping Sauce. Set the paste and sauce aside.

2. Make the caramelized kimchi. Drizzle 1 tablespoon of oil in a medium skillet or sauté pan set over medium-high heat. When the oil is shimmering, add ¾ cup of the Napa Cabbage Kimchi and a pinch of salt. Cook for 1 to 2 minutes, stirring, just until the liquid from the kimchi has evaporated.

3. Lower the heat to medium, and stir in 2 tablespoons of butter and the crushed toasted sesame seeds. Continue cooking and stirring for 2 to 3 minutes more, until the kimchi begins to caramelize and brown at the edges.

4. Add ¼ cup or so of water, soju, sake, or dry white wine to deglaze the pan—a technique of adding liquid to loosen any browned bits. Use a spoon or spatula to scrape up all the crispy kimchi from the bottom of the pan. Once most of the liquid in the pan has evaporated and the kimchi is nicely browned, transfer it to a bowl and set it aside.

5. Make the kimchi fried rice. Using the same skillet set over medium heat, add 2 tablespoons of oil to the pan, and swirl to coat the bottom. When the oil is shimmering, crumble the rice into the pan and spread it out to make an even layer. Cook the rice, without stirring, for 2 to 3 minutes, until a light golden crust forms on the bottom. Flip the rice over, breaking it up as you go, and cook for 1 to 2 minutes more, until the rice is completely heated through with bits of crispiness and color.

6. Add the reserved caramelized kimchi to the rice, stir to combine, then add the remainder of the fresh kimchi as well as any leftover kimchi juice. Stir and toss until the kimchi is evenly mixed with the rice and the liquid has evaporated. Stir in the scallion segments, the All-Purpose Kimchi Paste (if using), 2 tablespoons of butter, and the Scallion Dipping Sauce. (If you’re omitting the kimchi paste, you can add another teaspoon or so of dipping sauce.) Stir until everything is well combined, then drop the heat to the low setting while you complete the next step.

7. Make the eggs. Add about 1 tablespoon of oil to a separate skillet or sauté pan set over medium-high heat. When the oil is shimmering, add 2 teaspoons of butter, then crack all of the eggs into the pan. Sprinkle each egg with a pinch of salt, and cook until the whites have just set and the bottoms are crispy; the yolks should still be runny. Remove the pan from the stove.

8. To serve, divide the fried rice between bowls, making sure to get a good amount of the crispy stuff from the bottom of the pan into all of the servings. Top each bowl with the fried eggs, then sprinkle on the sliced scallions, furikake, crushed toasted sesame seeds, and shredded nori. Eat immediately.