Woo Can Cook (live)

Ingredients

• 4 cloves Garlic (minced)
• 1 inch piece Ginger (finely minced (about 1 tbsp))
• 4 strips Thick‑Cut Bacon (about 4 oz, cut into 1‑inch pieces after rendering)
• 0.5 cup Kimchi (coarsely chopped; choose kimchi with plenty of brine)
• 0.25 cup Kimchi Brine (reserved from kimchi; substitute with rice vinegar if unavailable)
• 4 tablespoons Soy Sauce (regular or low‑sodium)
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 pinch Kosher Salt
• 3 cups Cooked Rice (day‑old, preferably jasmine or short‑grain; break up clumps before cooking)
• 4 tablespoons Peanut Oil (high‑smoke‑point oil for wok frying)
• 2 large Eggs (fried sunny‑side up or over‑easy)
• 1 sheet Nori Sheet (shredded for garnish (optional))
• 1 teaspoon Sesame Seeds (toasted, garnish (optional))

Instructions

1. Mince aromatics

   Peel and mince the garlic cloves and ginger. A fine mince is ideal but a quick crush with the flat of the knife works.

   Time: PT5M

2. Measure kimchi and brine

   Measure ½ cup kimchi, coarsely chop, and reserve about ¼ cup of its brine in a small bowl.

   Time: PT2M

3. Prepare sauce

   In a mixing bowl combine 4 Tbsp soy sauce, 2 Tbsp gochujang, 1 Tbsp sesame oil, the kimchi brine, and a pinch of kosher salt. Stir until smooth.

   Time: PT3M

4. Break up day‑old rice

   If using leftover rice, spread it on a tray and break up clumps with your hands or a fork. Set aside.

   Time: PT5M

5. Render bacon fat

   Place the 4 strips of thick‑cut bacon in a cold 10‑inch cast iron skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has melted and the bacon is about 90 % done (≈7 minutes). Remove the crisp pieces with a slotted spoon and set aside; keep the liquid fat in the skillet.

   Time: PT7M

   Temperature: Medium

6. Sauté garlic and ginger

   Add 4 Tbsp peanut oil to the pre‑heated wok over high heat. Add the minced garlic and ginger, stirring quickly until fragrant (≈1 minute).

   Time: PT1M

   Temperature: High

7. Add kimchi

   Add the chopped kimchi to the wok, stir‑fry for about 1 minute to coat with the aromatics.

   Time: PT1M

   Temperature: High

8. Stir‑fry rice in batches

   Add a handful of the broken‑up rice to the wok, spreading it out. Stir‑fry, breaking clumps, for 2‑3 minutes. Continue adding rice in batches until all is incorporated, total about 4 minutes.

   Time: PT4M

   Temperature: High

9. Re‑introduce bacon pieces

   Return the partially cooked bacon strips to the wok and toss to combine.

   Time: PT1M

   Temperature: High

10. Add sauce mixture

    Pour the prepared sauce over the rice, stirring quickly to coat everything evenly. Cook for another 2 minutes so the sauce reduces slightly and flavors meld.

    Time: PT2M

    Temperature: High

11. Crisp the rice in cast iron

    Transfer the fried rice from the wok into the cast iron skillet still holding the rendered bacon fat. Spread in an even layer and let sit undisturbed for 2 minutes to develop a golden crust. Flip or stir and repeat for another 2 minutes on the other side.

    Time: PT4M

    Temperature: Medium‑High

12. Fry eggs

    In the same wok (or a separate small skillet) add a little oil and fry 2 eggs sunny‑side up or over‑easy, about 1 minute per side, until whites are set but yolks remain runny.

    Time: PT2M

    Temperature: Medium

13. Plate and garnish

    Divide the crispy kimchi fried rice onto plates, top each with a fried egg, and garnish with shredded nori and toasted sesame seeds if desired.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

4 g