Chorizo Kimchi Fried Rice

Chorizo Kimchi Fried Rice with Crispy Seaweed

I love kimchi fried rice. It’s what I crave after a night out, or the day after when I’m hungover, or just during any time of the day. It’s my ultimate comfort food.

The chorizo is a perfect protein to compliment the tangy spicy kimchi in this dish. As the fat from the chorizo renders out, the crimson glossy grease coats the rice granules.

The, onsen tamago... I mean is there more to say? The yolk gushes out to create the most perfectly balanced unctuous bite. The bugak, or crispy seaweed is a perfect textural element to the fried rice. It's an elevated version of a food already so perfect.

Ingredients

• 1 cup Kimchi, finely chopped
• 1 cup Spanish chorizo (around 300g), finely chopped
• 3 scallion stems finely diced (leave some for garnish!)
• 2 cups cooked day-old rice, (freshly made rice has too much moisture for fried rice)
• 1tsp sesame oil 
• 2tsp neutral oil 

Sauce (to taste) 

this depends on what meat/kimchi you’re using, so taste and season as you go! 

• Oyster Sauce 1 tsp 
• Honey 1 tsp (If your kimchi is overly sour, the sweetness can balance out your dish and bring it together.)
• Gochujang (Korean red chili paste) 1 tsp

Onsen Tamago / Sous Vide Eggs

• 2 large eggs 

Bugak / Crispy Seaweed crackers

• Nori, 3 sheets 
• Rice flour, ¼ cup 
• Water, 1 cup
• 1 tsp sesame oil 
• 1 tsp sesame seeds
• Oil, for frying

Instructions

Bugak

[For convection ovens & dehydrators, no need to preheat. However, for normal ovens, preheat to 250F/120C]

1. Prepare the glue for the bugak. Mix rice flour and water in a small saucepan. 
2. Heat on medium-low and whisk to break down any lumps.
3. After 5 minutes, the consistency should be a thick, glue-like paste. If the consistency is too thick, then add more water and stir. 
4. Transfer to a small bowl and let it cool.

5. Prepare the nori sheets. Cut the nori sheets in half. 
6. On a parchment-lined baking tray, grease with sesame oil. This ensures the bugak doesn’t stick once it has finished drying. 
7. On a separate dish (not on the baking tray yet!), paint the glue on the nori sheets. Aim for about 1 tsp of glue on each side. 

6. Place gently on the baking tray. Garnish with sesame seeds.
7. Bake in the oven for 2 hours at 120C or 250F  or until all the moisture has evaporated from the bugak. 
8. While the bugak is baking, let’s prepare the Onsen Tamago

Onsen Tamago

1. Sous vide the eggs at 145F/62.7C for 45 minutes. 
2. OR!! Place the eggs in a rice cooker and cover with tap water. Set it at [Keep Warm] setting (it should be around 70C or 160F) and cook for 40 minutes.
3. Place the eggs in an ice bath to stop them from cooking further. 

Kimchi Fried Rice

1. Drizzle 1tsp of sesame oil and 1tsp of neutral oil on your rice. Break up the rice granules- this ensures that the oil has covered the individual granules and prevents the rice from sticking and becoming gooey.

2. Finely chop the kimchi and the chorizo. I used a food processor because it gives a fine dice to make it easier to mold, but this is just me being extra extra.
3. Finely chop your scallions at a 45-degree angle. Set aside a third of a scallion for garnish. 

4. Heat your pan on high. Drizzle neutral oil. Once the pan is hot, put the scallions and the chorizo in. 
5. Saute until the chorizo fat is well rendered and the scallions are translucent to a golden brown. 
6. Once the fat has rendered, add kimchi. Saute until some of the moisture has evaporated, about 5 minutes. 

7. Add the rice. Break up any lumps and toss and mix together. 
8. This is a good time to taste your fried rice. If it needs more seasoning or heat, add the sauce in. Depending on your kimchi or chorizo, you may not need it.
9. Turn the heat off and let it rest for 10 minutes. 

While the rice is resting, let’s fry the bugak.

1. In a skillet, pour enough oil to cover the bottom of the pan. 
2. Heat the oil on medium. Once the oil has come up to temperature, gently place the dehydrated bugak in the pan. Push it down with a chopstick or spatula to keep it from curling. 
3. Cook for 30 seconds on each side. 
4. Place on a wire-rimmed baking tray and salt immediately. 

Assembly

1. Spoon the kimchi fried rice into a ring mold. 
2. Make a hollow well for the egg to go in. 
3. The eggs should be ready by now. In a separate bowl, gently crack it with the back of your spoon. Spoon the egg and gently place in hollow kimchi fried rice well.
4. Cover with more kimchi fried rice and pat gently. 
5. Let it rest for 5 minutes. This helps it firm up and retain its structure. 
6. Garnish with crushed bugak and scallions. Enjoy! 

Chorizo Kimchi Fried Rice

4 from 18 votes

Recipe by Doobydobap Course: AppetizersCuisine: Fusion, Korean, MexicanDifficulty: Medium

Servings

2-3

servings

Prep time

10

minutes

Cooking time

50

minutes

I love kimchi fried rice. It’s what I crave after a night out, or the day after when I’m hungover, or just during any time of the day. It’s my ultimate comfort food.

Ingredients

• 1 cup Kimchi, finely chopped

• 1 cup Spanish chorizo (around 300g), finely chopped

• 3 scallion stems finely diced (leave some for garnish!)

• 2 cups cooked day-old rice, (freshly made rice has too much moisture for fried rice)

• 1 tsp sesame oil

• 2 tsp neutral oil

• Sauce (to taste)

• Oyster Sauce 1 tsp

• Honey 1 tsp (If your kimchi is overly sour, the sweetness can balance out your dish and bring it together.)

• Gochujang (Korean red chili paste) 1 tsp

• Onsen Tamago / Sous Vide Eggs

• 2 large eggs

• Bugak / Crispy Seaweed crackers

• Nori, 3 sheets

• Rice flour, ¼ cup

• Water, 1 cup

• 1 tsp sesame oil

• 1 tsp sesame seeds

• Oil, for frying

Directions

• Bugak
• [For convection ovens & dehydrators, no need to preheat. However, for normal ovens, preheat to 250F/120C]
• Prepare the glue for the bugak. Mix rice flour and water in a small saucepan.
• Heat on medium-low and whisk to break down any lumps.
• After 5 minutes, the consistency should be a thick, glue-like paste. If the consistency is too thick, then add more water and stir.
• Transfer to a small bowl and let it cool.
• Prepare the nori sheets. Cut the nori sheets in half.
• On a parchment-lined baking tray, grease with sesame oil. This ensures the bugak doesn’t stick once it has finished drying.
• On a separate dish (not on the baking tray yet!), paint the glue on the nori sheets. Aim for about 1 tsp of glue on each side.
• Place gently on the baking tray. Garnish with sesame seeds.
• Bake in the oven for 2 hours at 120C or 250F or until all the moisture has evaporated from the bugak.
• While the bugak is baking, let’s prepare the Onsen Tamago
• Sous vide the eggs at 145F/62.7C for 45 minutes.
• OR!! Place the eggs in a rice cooker and cover with tap water. Set it at [Keep Warm] setting (it should be around 70C or 160F) and cook for 40 minutes.
• Place the eggs in an ice bath to stop them from cooking further.
• Kimchi Fried Rice
• Drizzle 1tsp of sesame oil and 1tsp of neutral oil on your rice. Break up the rice granules- this ensures that the oil has covered the individual granules and prevents the rice from sticking and becoming gooey.
• Finely chop the kimchi and the chorizo. I used a food processor because it gives a fine dice to make it easier to mold, but this is just me being extra dextra.
• Finely chop your scallionsat a 45-degree angle. Set aside a third of a scallion for garnish.
• Heat your pan on high. Drizzle neutral oil. Once the pan is hot, put the scallions and the chorizo in.
• Saute until the chorizo fat is well rendered and the scallions are translucent to a golden brown.
• Once the fat has rendered, add kimchi. Saute until some of the moisture has evaporated, about 5 minutes.
• Add the rice. Break up any lumps and toss and mix together.
• This is a good time to taste your fried rice. If it needs more seasoning or heat, add the sauce in. Depending on your kimchi or chorizo, you may not need it.
• Turn the heat off and let it rest for 10 minutes.
• While the rice is resting, let’s fry the bugak.
• In a skillet, pour enough oil to cover the bottom of the pan.
• Heat the oil on medium. Once the oil has come up to temperature, gently place the dehydrated bugak in the pan. Push it down with a chopstick or spatula to keep it from curling.
• Cook for 30 seconds on each side.
• Place on a wire-rimmed baking tray and salt immediately.
• Assembly
• Spoon the kimchi fried rice into a ring mold.
• Make a hollow well for the egg to go in.
• The eggs should be ready by now. In a separate bowl, gently crack it with the back of your spoon. Spoon the egg and gently place in hollow kimchi fried rice well.
• Cover with more kimchi fried rice and pat gently.
• Let it rest for 5 minutes. This helps it firm up and retain its structure.
• Garnish with crushed bugak and scallions. Enjoy!

Notes

• Depending on your chorizo or kimchi, you may not need the sauce! Taste as you go.

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