Kimchi and Tofu Fried Rice

This isn't "authentic" Korean kimchi bokkeumbap, though that was my inspiration. I didn't have gochujang-- the spice paste traditionally used in that dish-- on hand. However, I did have a bunch of homemade kimchi stinking up my fridge that I wanted to use up. My experiment turned out really delicious, so I wanted to write it down to remember it and to share with everyone!

You'll need a wok that you can get really hot.

Don't stress the measurements. It's forgiving. This recipe is good for leftovers, so just use what you have.

INGREDIENTS

• ~3/4 c. kimchi, preferably old and stinky; drained, chopped, and patted dry
• 5 - 6 c. cooked white rice (2 c. dry)
• 1 block firm tofu; pressed, drained, patted dry, and cut into 1/2" cubes
• 1/2 c. frozen green peas
• 3 eggs
• 1 tbs. regular soy sauce
• 1/4 c. reserved kimchi liquid
• 1/4 c. black soy sauce (not the sweet kind)
• 5 cloves garlic, minced
• 3 tbs. brown sugar
• 2 tbs. toasted sesame oil
• Chicken bouillon for 1 c. of broth (I used 1 tbs. of the Lee Kum Kee brand)
• 5-6 scallions, chopped, green and white parts held separately
• scant 1/4 c. peanut oil
• 2 tbs. bacon grease
• 3 tbs. toasted sesame seeds
• MSG to taste (optional, but recommended)

DIRECTIONS

Prep/mis en place

• If you don't have day-old rice, put 2 c. of dry white rice on to cook while you prep. Use slightly less water than usual to mimic dehydrated leftover rice.
• Press your tofu to get rid of excess moisture. Cut into bite-sized cubes, pat dry, and set aside.
• Drain kimchi, reserving 1/4 c. of the liquid. Chop it roughly, squeeze out any remaining moisture, pat it dry with a paper towel, and set aside in a bowl.
• Beat 3 eggs with 1 tbs. regular soy sauce and set aside.
• Add the black soy sauce, minced garlic, brown sugar, sesame oil, chicken bouillon, and white parts of the scallions to the kimchi liquid and set aside.
• Once rice is cooked, scoop into a plate or bowl and let cool for 10 minutes before continuing.

Cook

• Heat peanut oil and bacon grease in the bottom of your wok over high until ripping hot.
• Add tofu. Stir fry until the tofu starts to turn golden, 1-2 minutes.
• Add chopped kimchi, frying until the edges of the kimchi start to curl and caramelize, 1-2 minutes.
• Add rice and stir fry for 2 minutes.
• Make a well in center of wok and pour in sauce. Let boil for a moment to start to thicken, then toss all ingredients together.
• Add green peas and toss to combine.
• Make a well again and pour in eggs. Toss everything together until eggs are cooked.

Serve

• Take off heat and add MSG, if using. Taste and adjust seasoning if necessary.
• Garnish with toasted sesame seeds, green parts of scallions, and a grind of black pepper.
• Serve piping hot.

This would be good with a cool cucumber salad or served alongside grilled beef.

bon appetit