Kimchi Fried Rice (Bokkeumbap) with Pork

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I'm always crazy about kimchi.

But then again, I'm always a sucker for food with pungent aroma (still working on Stilton and Roquefort, though). 

I might even be slightly addicted to kimchi, and I found out lately that kimchi fried rice has become one of my comfort food. Leftover rice from last night's dinner, one cup of ripe fermented kimchi, less than 15 minutes to cook, it can't get easier than than.

The addition of pork is not necessary if you choose to go all herbivore. This dish tastes wonderful even without the addition of meat. But on the flip side, add any kind of meat you wish to have, even seafood.

Serve with fried egg with runny yolk on top. 

Break the egg prior to eating so the yolk permeates the rice, thus enriching the flavor of the rice.

Ingredients:

• 3 garlic cloves, minced
• 2 scallions, white part only, chopped
• 2 tablespoons sesame oil
• 1/3 pound ground pork
• 1 cup kimchi, squeeze out the moisture and slice thinly
• 3 cups rice (overnight cold rice is preferred)
• 1 tablespoon gochujang (Korean chili paste)
• Salt to taste
• Fried eggs with soft yolk 
• Shredded seaweed/nori 

Directions:

• In a large skillet, heat sesame oil over high heat. Add garlic and chopped scallion, cook until tender. Add ground pork, stir-fry until cooked though. Add chili paste and kimchi into the skillet. Toss and cook for another 3 minutes.
• Add rice into the skillet, fry over high heat, toss to combine. Continue cooking, stirring only occasionally so the rice has time to brown on the bottom. We want crispy brown bits in the rice. Season with salt, toss and continue cooking for another minute or two. Turn off the heat.
• Divide rice into 4 individual plates. Top each with fried egg, and sprinkle shredded seaweed over the rice. Serve immediately.

Serves 4

Soon Doo Boo Jigae (Korean Spicy Tofu Soup)

This is one dish that I love, love, love but none in my family does (although they love Korean food!). So I always end up with a big pot of the soup, all for myself, that I can heat and re-heat for several days. 

My love affair with this dish started many years ago, when we still lived in Seattle. There was this amazing Korean restaurant in Edmonds called Ho Soon Yi, where they serve this absolutely delicious soup along with other equally scrumptious Korean delicacies. Needless to say, I have not looked back and have since attempted to cook them myself several times. 

After trying so many recipes, to me anyway, this one is the best. 

Ingredients:

• 2 cups of water
• 1 small package of Dashima (dried kelp)
• 1 small package of dried anchovies
• 1/2 cup of thinly sliced beef
• 1/2 cup of mixed seafood (I used shrimp and baby clams without shells)
• 1 tbsp sesame oil
• 1 tbsp finely minced garlic
• 1/2 cup of sliced Kimchi,plus 3 tbsp of Kimchi juice
• 1 tbsp red pepper powder
• 1 package silken/ extra soft tofu
• salt to taste
• 1 egg
• 1/4 cup of chopped green onions

Directions:

• In a saucepan, boil water, anchovies and Dashima until the stock is reduced to half. Set aside. Alternatively, if you don't have access to good Asian store, you can substitute the stock with 1 cup of clam juice.
• Heat the sesame oil in the large saucepan, add beef and garlic, saute until the beef is no longer pink. Add 1 tbsp of red pepper powder, Kimchi and Kimchi juice. Stir well.
• Pour anchovi/Dashima stock into the saucepan , bring to boil. Add tofu and seafood into the soup, gently breaking up the tofu with the spatula, but be careful not to completely mash the tofu.  Season with salt if necessary. Continue cooking until all the ingredients are done.
• Transfer to pre-heated Ttukbaegi (or regular bowl) immediately. Break the egg over the soup and sprinkle with chopped green onions. Serve with steamed rice.