If you love kimchi, you will love this dish. But you have to like kimchi. This is a real comfort grub dish and really warms the soul. Make sure you prepare some cooked rice in advance
Makes enough for: 3-4 people
Hands on time: 40 mins
Total time: 40 mins
Ingredients
- 750g cooked rice (about 320g uncooked), any white rice will do
- 4 teaspoons sesame oil
- 350g kimchi (squeeze as hard as possible to separate it into juice and cabbage)
- 4 tsp gochujang
- 2 tsp soy sauce
- 2 tbsp vegetable oil
- 1 tin spam or other cooked ham, cut into 1/2 cm cubes
- a spring onion, finely sliced (optional)
- sesame seeds (optional)
- 4 eggs, fried with a runny yolk
Method
- Make sure you have cooked your rice and it has cooled down before you start cooking. One day old rice works best.
- Put the rice in a large mixing bowl and mix with the sesame oil so that each grain is individually coated, and put aside.
- Mix the kimchi juice, gochujang and soy sauce in a bowl so the gochujang is all dissolved and set aside.
- On a high heat, heat 1 tbp of the vegetable oil in a wok and add the cubed spam. Cook until browned in colour and then drain on kitchen towel and set aside.
- Make sure you’ve squeezed out all the juice from the kimchi as you want it to be as dry as possible for frying. Add any extra juice from the squeeze to the sauce from earlier.
- Add the other tsbp oil to the wok and fry the dry kimchi over a medium high heat for about 2 mins until fragrant.
- Add the rice and mix until all the rice is the same colour, breaking up any clumps.
- Add the gochujang/soy sauce/kimchi juice mix to the pan and mix well. Add the spam and mix well.
- Cook for about 2 mins until looking a bit drier.
- Serve with a fried egg on top and sprinkle spring onion and sesame seeds.
Suglin Cookbook 