Kimchi fried rice

In between all the holiday roasts and New Many years toasts, I dunno about you, but I’m ready for some spicy straightforward dishes.Kimchi bokkeumbap (), or kimchi fried rice fits the bill and is a excellent example of the the kind of substantial-flavor, minimal-work dishes that I like to make all around this time of year.

Like with a great kimchi jjigae the secret to a great kimchi fried rice is to use mature kimchi along with its juices. Kimchi matures as lactic acid fermentation converts the sugars in the cabbage into lactic acid. This not only makes the kimchi taste sour, it increases both the quantity of glutamic acids (the compounds that create the taste of umami) and the depth of taste in the kimchi.

While it may possibly seem superfluous to squeeze out the juices of the kimchi only to add them back in later, I have two very good motives for undertaking this. The initial is that we want to additional deepen the flavor of the kimchi by caramelizing it. When the kimchi is sopping moist, it’s going to take a lot longer to caramelize. The second purpose is that the amount of liquid in kimchi is a bit unpredictable and by measuring it out we get just adequate juice to taste the rice with no making it soggy.

Even though I’m a single of those guys that believes a sunnyside up egg will make just about anything at all taste better, if you’re not a fan of obtaining a molten movement of golden yolk percolating through your rice, you can just scramble the egg ahead of you fry the rice, and then add it back in at the extremely end. Check out my publish on generating the perfect sunnyside up eggs for a fool-evidence strategy.