Korean🍚 Starches

Smoked Brisket and Kimchi Fried Rice

Name: Smoked Brisket and Kimchi Fried Rice
Cuisine: Korean
Ingredients: ~1½ cups smoked brisket; ~1½ cups aged kimchi; ~¼ cups kimchi juice; 1 tbsp gochujang; 2 tsp soy sauce; ~3 tbsp sesame oil; ~3 tbsp rendered brisket fat; 2 cups jasmine rice; ~4 scallions; 2 eggs; ~½ tsp salt; ~¼ tsp MSG; ~½ tsp black pepper; ~2 tbsp neutral oil

Fried rice made with smoked brisket and aged kimchi, featuring rich savory meat flavor and tangy fermented kimchi notes. The rice has a moist, sticky texture with crispy caramelized bits on the bottom.

Adapted from a video by J. Kenji López-Alt

Kimchi and Smoked Brisket Fried Rice

Watch on YouTube

Ingredients

smoked brisket~1½ cupsest.
aged kimchiwell-fermented kimchi with strong sour flavor~1½ cupsest.
kimchi juicestrained from the kimchi~¼ cupsest.
gochujang1 tbsp
soy sauce2 tsp
sesame oilfor cooking rice and stir-frying, including initial pan coating~3 tbspest.
rendered brisket fatfat released when crisping the brisket~3 tbspest.
jasmine rice

Steps

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1
Heat the smoked brisket in a pan with a small amount of sesame oil, allowing the fat to render and the edges to crisp.
2
Chop the kimchi into half-inch pieces.
3
Strain the kimchi juice through a sieve and squeeze the solid pieces by hand to remove excess moisture.
4
Add the kimchi solids to the rendered brisket fat, pour in the kimchi juice, gochujang, and soy sauce, then mix thoroughly until the sauce is smooth and homogeneous.
5
Remove the sauce and crisped brisket from the pan and wipe the wok clean.
6
Use day-old jasmine rice, drizzle with sesame oil, and gently separate the grains with your fingers.
7
Prepare scallions by setting aside some for garnish and keeping the rest for cooking.
8
Add a small amount of sesame oil to the wok and heat until smoking, then add about a tablespoon more oil and immediately add the rice.
9
Toss the rice continuously, keeping the grains separated and achieving a non-stick surface.
10
Add the crisped brisket, kimchi, and cooking scallions to the rice.
11
Pour in the sauce and mix thoroughly; the rice will become slightly stickier than traditional fried rice, which is normal for kimchi fried rice.
12
Let the rice sit on one side of the wok for a moment to create a crispy, caramelized layer on the bottom.
13
Taste the fried rice, adjust seasoning if needed, and flip to redistribute the crispy bits throughout.
14
Transfer the fried rice to a serving dish.
15
Fry two eggs in neutral oil with salt, MSG, and black pepper, cooking until the whites are crispy while leaving the yolk soft.
16
Top the fried rice with the fried egg and garnish with scallion greens.

Smoked Brisket and Kimchi Fried Rice

Ingredients

Steps

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