KIMCHI Fried Rice w/ Poached Egg

KIMCHI - It's one of my favourite foods to eat, and to cook with! As one of the staples of Korean Food, which you will find on their table for breakfast, lunch, and dinner, Kimchi is a fermented cabbage side dish, which is primarily seasoned with hot pepper paste and flakes.

First, the napa cabbage is cut into manageable pieces, before they sprinkle it heavily with salt. The cabbage is then left to wilt down, while they prepare a paste to literally suffocate it in. While there are different types of Kimchi, the ingredients which are mostly used are the following; minced garlic and ginger, Gochu-jang (fermented red chilli paste), Gochu-garu (dried hot pepper flakes), spring onions and radishes. Once mixed, the paste is liberally spreaded onto the cabbage, which is then left to ferment in large earthenware pots.

Well, now that I've told you about the production processes, let's talk flavour!

The easiest way to describe it is like so; savoury, sweet, spicy, and almost smokey from the peppers, with enough acidity to break through all of these intense flavours.

As to the texture, it's still pretty crunchy, regardless of the fermentation!

Kimchi can also be eaten before fermentation, which provides with a more crisp and sharp flavour. Still, the chances of getting it fresh are quite low, unless you make it yourself.

Honestly, I really want to try and make it myself, especially since I've now managed to find all the necessary ingredients which I need. Note to self - Make Kimchi!

However, for this dish, I'm using a store bought one! I topped it off with some spring onions and a poached egg, to honour the humble Fried rice. Enough rambles now, let's get to the recipe, shall we?

INGREDIENTS (serves 2)

220g short grain rice, washed
250g kimchi, chopped
2 eggs
50 - 60 ml kimchi juice
50 ml water
2 tablespoons Gochu-jang
1 - 2 tablespoons sesame oil
2 spring onions, chopped
a sprinkle of roasted sesame seeds, white and black (or use whichever ones you got)
a sprinkle of Gochu-garu (optional)
salt and pepper to taste

Firstly, place a small pot on medium heat, waiting for bubbles to appear on the bottom and sides. This is best to do in advance, so you can just whack your eggs in, and cook them just in time for the rice.

Cook your rice according to package instructions. It is important to wash your rice thoroughly before cooking it, so that you remove all the excess starch. I normally find that Fried rice dishes work best if you use leftover rice, but freshly steamed / cooked should do just fine! Just make sure to cool it off a bit before placing it in the hot pan.

Heat up a large non stick pan/skillet on a medium to high heat, then add in your sesame oil. Add the chopped kimchi and stir fry for 1 minute.

After 1 minute, add in your rice, kimchi juice, water, and Gochu-jang. Stir all the ingredients together for 5 more minutes or so, or until your rice absorbs most of the liquid.

Transfer to a serving bowl when cooked.

Let's get back to the eggs, shall we? If you want, you can add in a splash of white wine vinegar to your water, so that the whites form nicely around the yolks. Add in your cracked eggs, and gently simmer for approximately 4 minutes for a soft boil. If you don't like a runny yolk, cook for at least 2 - 3 more minutes.

Remove the egg with a slotted spoon, and serve over your Fried rice.

Sprinkle with spring onions, sesame seeds, Gochu-garu, and some salt and pepper for the egg. Break up your egg to ooze down the yolk, and enjoy while it's still warm!