Royal Kimchi Fried Rice

SAVORY

Nov 24

Braised Beef Short Rib, Egg, Bean Sprouts, and Seaweed

Chef Jae Lee of Nowon | New York
Yield: 6 to 8 servings

INGREDIENTS:

Rice:
(Yield: 5 cups)
1 kilogram sushi rice, washed 5 times
Canola oil

Braised Short Rib:
(Yield: 6 to 8 servings)
5 ounces Aussie beef short rib
1 ¼ cups Kikkoman soy sauce
2 cups Kikkoman aji mirin
1 cup sugar, granulated
½ teaspoon ground black pepper
8 cloves garlic
1 teaspoon minced ginger

Buttered Kimchi:
1 cup kimchi, chopped
2 tablespoons butter
1 teaspoon sugar
2 teaspoons Kikkoman sesame oil

To Assemble and Serve:
Canola oil
1 tablespoon fish sauce
1 tablespoon Kikkoman soy sauce
1 tablespoon gochujang
2 teaspoons Kikkoman sesame oil
1 tablespoon sliced scallion
2 ounces bean sprouts
1 egg, fried sunny-side-up
1 tablespoon torn seaweed
2 teaspoons sesame seeds
Nasturtium leaves
Bonito flakes

METHOD:

For the Rice:
Cook rice in a rice cooker with 1.1 kilograms water. Once cooked, rest 10 minutes. Lay rice out on sheet trays; let dry in the fridge 1 day or overnight. Remove rice from fridge and crumble. Massage with canola oil to keep the grains separated.

For the Braised Short Rib:
Preheat oven to 400℉. Add short rib and 1 quart water to a large pot; blanche 30 minutes. Transfer short rib to a hotel pan with remaining ingredients. Wrap tightly with aluminum foil and braise 2 to 2 ½ hours or until tender. Cool in its own liquid.

For the Buttered Kimchi:
Chop kimchi into small, bite-size pieces. In a saute pan over medium heat, add butter and kimchi. Cook until butter is melted and kimchi is warmed through. Remove from heat and stir in sugar and sesame oil. Transfer to a nonreactive container; reserve.

To Assemble and Serve:
In a nonstick saute pan over high heat, add canola oil and ½ cup Buttered Kimchi and cook down until wilted. Add 1 ½ cups Rice and cook for 1 minute, tossing frequently. Season with fish sauce, soy sauce, gochujang, and sesame oil. Transfer kimchi rice to a skillet over medium heat and stir in scallions and bean sprouts then let the rice caramelize. Dice 5 ounces Braised Short Rib and warm in the oven. Transfer kimchi rice to a serving plate and top with Braised Short Rib, egg, seaweed, sesame, nasturtium, and bonito.

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