Hanjan Brisket And Kimchi Fried Rice Recipes

Steps:

• Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
• Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
• In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
• Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

Steps:

• Rice: You will need day-old, cooked white rice (freshly made rice has too much moisture and will stick to the pan). Start by spreading freshly cooked rice on a tray to let it cool and dry out, 15 minutes. Divide cooked, cooled, and dried rice into 1-cup portions; store individually in zip-top plastic bags and freeze until ready to use. When you're ready to cook, place 2 cups frozen rice in a bowl; put on rubber gloves, and pour 1 tablespoon oil onto your gloved hands. Then crumble the rice in the bowl so the kernels separate and absorb the oil. Set aside.
• Ingredient prep: Dice Chinese chives; place in a bowl and set aside. Peel and trim onion, then finely dice so the pieces are the size of a rice kernel; place in a bowl and set aside. Dice beef into small cubes; place in a bowl and set aside. Place kimchi on a flat surface. Cut away and discard the core and separate the layers; then spread out the kimchi and dice. (Kimchi dice should be larger than other ingredients.) Place in a bowl and set aside.
• Fried rice: Preheat a wok over high heat until it starts to smoke, 7-10 minutes. While the wok is heating, preheat a small cast-iron skillet to cook the eggs, 1-2 minutes. When the skillet is smoking, add ½ tablespoon oil. Crack egg into skillet, season with a pinch of salt, and take skillet off the heat to finish cooking, 2 minutes. (Optional: If you want an egg for each serving, repeat with second egg and more oil.)
• When the wok is smoking, add 1 tablespoon oil and the beef. Season with a pinch of salt. Do not toss or stir, so the beef can sear on one side, 30 seconds. Add 1 cup of the onions and 1 cup of the kimchi; toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok; season the rice with salt, and allow to rest, 30 seconds. Flip kimchi mixture on top of the rice and let the rice cook for 1 minute; then add about half of the chives. After about 30 seconds, a light crust will form on the bottom of the rice (similar to socarrat in paella); when it does, vigorously toss and mix the fried rice, moving the wok around and breaking up rice clumps with your spatula, 30 seconds.
• Move the fried rice to one side and tilt the wok; add the soy sauce by letting it trickle down the side of the wok and pool at the bottom. Allow it to reduce by ⅔; then mix everything together until thoroughly combined. Add sesame oil, most of the sesame seeds, and half the scallions; toss and mix until combined.
• Remove wok from heat and transfer fried rice to a serving bowl. Top with fried egg, garnish with additional scallions and sesame seeds, and serve immediately.

Steps:

• Put the rice in a large bowl and add 1 tablespoon grapeseed oil to your hands. Crumble the rice kernels with your hands so that it all separates. (Try to separate all the grains, so that you don't end up with any clumps. The rice does not absorb seasoning properly if it is clumped together.)
• Set a wok or large cast-iron skillet over high heat until it just starts to smoke, 3 to 4 minutes. Add the remaining tablespoon oil and the beef and sprinkle with a pinch of salt and pepper. (Do not toss or stir.) Let the beef sear on one side, about 30 seconds. Add the onion and toss with a wooden spoon for 30 seconds. Add the diced kimchis and toss for 1 minute. Add the chive blossom stems and toss for 30 seconds. Push the mixture to one side of the wok and add the rice, flattening it gently against the bottom of the wok. Sprinkle the rice lightly with salt and pepper, then flip the kimchi mixture on top of the rice. Let sit undisturbed for 1 minute, and then toss and mix everything together. Add the soy sauce by letting it trickle down the side of the wok, and cook to reduce. (If you're using a skillet, move the rice to one side and tilt the skillet as you add the soy sauce to the empty part of the pan to allow the soy sauce to reduce by two-thirds; once it has reduced sufficiently, mix everything together. Add the sesame oil and sesame seeds and toss for 1 minute until mixed well. Gently flatten the rice in the bottom of the wok and let cook for 1 minute, until the rice at the bottom of the wok crisps to form a crust. Sprinkle on the scallions and set aside.
• Heat a small nonstick frying pan over medium heat and add the butter. When the butter melts, crack the eggs into the pan, leaving space between them for the whites to spread out. Sprinkle lightly with salt and cook until the bottoms of the eggs are white and opaque, 2 to 3 minutes. Lower the heat and cook for 2 minutes more. Turn off the heat and let the eggs rest until the whites are set and the yolks are still runny, 2 minutes. Transfer the fried rice into 4 bowls, top each one with a fried egg and serve immediately.

Steps:

• Place the rice in a sieve and rinse it under cold running water, shaking constantly, just a few seconds. Add the rinsed rice and 2 cups cold water to a rice cooker or medium pot and soak for 10 minutes. If using a rice cooker, turn it on and cook rice until soft and fluffy. If using a pot, bring the water to a simmer over high heat, then reduce the heat to very low, cover and continue simmering, without peeking, for 20 minutes; remove the pot from the heat and let the rice finish steaming, still covered, until the grains are soft, distended and a little shiny, about 10 minutes. Uncover your cooked rice, fluff with a fork and set aside.
• Position a rack in the middle of the oven and heat to 425 degrees.
• In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce and sugar. Season generously with salt, then stir in the chopped kimchi and onion. Add the cooked rice, butter and seaweed and stir to combine. Taste and adjust seasoning with salt.
• Transfer the rice mixture to a large rimmed sheet pan and spread out loosely. Bake until the top of the rice is crispy and chewy but not burned, 25 to 30 minutes, opening the oven door halfway through (to check on it, but also to let excess moisture out during the cooking).
• Remove the pan from the oven. Using a spoon, create 6 shallow depressions in the rice. Crack the eggs into the depressions and place the pan back in the oven until the egg whites have just set, 3 to 6 minutes. Serve immediately, while the eggs are still runny.

Steps:

• In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently. , In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.