Kimchi Baked Rice

Daniel
Sep 12, 2023
3 min read

Updated: May 20

This recipe is featured in my ECookbook:

How are you all enjoying this kimchi-centric series? I've been toying with the idea of dedicating an entire E-Cookbook to our fermented friend—what do you think? Regardless, I plan to wrap up this series with a culinary fireworks show. Prepare yourselves!

Now, onto the dish: Sure, you could go the traditional route and whip up some kimchi fried rice, but I've got something a little different in mind. After all, I've already shared a Kimchi Fried Rice recipe with you recently. Personally, I'm all about that baked rice life, where scraping the crispy edges off the pan becomes its own little pleasure.

I'm taking this dish to the next level by topping the baked rice with bok choy, creating a global fusion extravaganza. Picture this—a blend of Spanish flair (let's give a nod to Arroz al horno, often considered the genesis of baked rice), Korean zest, and a dash of Chinese influence. The result is nothing short of a culinary masterpiece (don't mind me bragging). Enough chit-chat; let's get cooking!

Ingredients:

(Serve 4)

Baked Rice:
Jasmine Rice, 60g
Barley, 20g
Sesame Oil, 2 TBSP
Garlic Finely Minced, 5 Cloves
Scallions (White Parts Only) Coarsely Sliced, A Handful
Sea Salt, Pinch
Black Pepper, Pinch
Millet, 5g (Optional)
Amaranth, 5g (Optional)
Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade
Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP
Gochujang, 1 TBSP Adjust To Preference
Gochugaru, 1 TSP Adjust To Preference
Kewpie Mayo, 1 TBSP
Soy Sauce, 1 TBSP
Chicken Stock Homemade, 240g
Eggs, 2
Bok Choy (Optional):
Bok Choy, 200g
Oyster Sauce, 2 TBSP
Soy Sauce, 2 TBSP
ShaoXing / HuaTiao / Sherry Wine, 1 TBSP
Pure Honey, 1 TBSP
Cornstarch, 1 TBSP
Garlic Finely Minced, 1 Clove
Garnishes:
Toasted Sesame Oil, For Drizzling
Black Pepper, Pinch
White Sesame Seeds, For Garnishing
Black Sesame Seeds, For Garnishing
Roasted Seaweed Crumbled, For Garnishing

Equipment:

Cast Iron Skillet / Pan
Oven
Sauce Pot

Directions:

Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Please visit, "How To Make Chicken Stock" page for the recipe.
Prepare the Grains and Aromatics
Wash rice and barley together until water runs clear (3 to 5 times). Set aside.
Preheat oven to 230°C (450°F).
In a skillet over medium heat, add sesame oil.
Sauté garlic and scallions with salt and pepper until aromatic.
Add rice, barley, and kimchi. Sauté to combine.
Stir in millet and amaranth, if using.
Make the Sauce and Assemble for Baking
In a small bowl, combine kimchi brine, gochujang, gochugaru, mayo, and soy sauce.
Pour the sauce into the skillet. Sauté until well combined.
Add stock and stir well. Bring to a simmer.
Taste and adjust seasoning with salt and pepper.
Remove from heat and bake in the oven for 30 minutes.
Prepare the Bok Choy (Optional)
Wash bok choy thoroughly.
Blanch in simmering water for 30 seconds. Transfer to a mixing bowl.
In a small bowl, mix 120g of blanching liquid with oyster sauce, soy, Shaoxing wine, honey, and cornstarch.
Return to the heat and stir until thickened.
Add garlic and stir to combine.
Pour sauce over bok choy. Toss well and set aside.
Finish the Baked Rice
Once rice is baked, remove from oven (but keep it running).
Create 2 cradles in the rice. Crack eggs into glasses and gently slide them into the cradles.
Return to oven and bake for about 5 minutes, until egg whites are just set.
Remove from oven.
To Serve
Garnish rice with bok choy and sauce.
Drizzle with toasted sesame oil.
Sprinkle with black pepper, sesame seeds, and seaweed.
Serve immediately.