Sep 12, 20233 min read

Kimchi Baked Rice

Updated: Oct 7, 2023

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 baked rice.
Wash and drain the rice and barley until the water runs clear, about 3 to 5 times.
Set aside.
Preheat oven to 230 degree celsius or 450 fahrenheit.
In a skillet over medium heat, add sesame oil.
Once the oil is heated up, add in garlic and scallions.
Season with salt and pepper.
Saute until aromatic.
Add in the washed rice and barley, along with the kimchi.
Saute until well combined.
Add in millet and amaranth, if using.
In a small bowl, combine kimchi brine, gochujang, gochugaru, mayo and soy together.
Add that sauce to the skillet.
Saute until well combined.
Add in the stock and stir to combine well.
Bring it up to a simmer.
Taste and adjust for seasonings with salt and pepper.
Remove from heat and carefully wack into the oven and bake for 30 mins.
In the meantime, you can prepare the bak choy if you are using.
Wash the bok choy thoroughly.
Add some water to a sauce pot over medium-low heat.
Once bubbles start to form, blanch the bok choy for about 30 secs.
Remove and set it aside in a large mixing bowl.
You can do this in batches.
Reserve 120g of that blanching liquid and add in oyster, soy, shaoxing, honey and cornstarch.
Return back to the heat and stir to combine well, until the cornstarch is fully incorporated.
Add in garlic and stir to combine well.
Continue cooking until the sauce thickens and coats the back of a spoon.
Immediately pour this sauce over the blanched bok choy.
Mix to combine well and set it aside until ready to use.
By now, the rice should be baked.
Remove from the oven and keep the oven running.
Create 2 cradles.
Crack eggs into a glass and slide into the cradles.
Return to the oven and bake for about 5 mins or until the egg whites are set.
Remove from the oven.
Garnish with the bok choy along with any leftover sauce.
Drizzle some toasted sesame oil over the top.
Sprinkle some pepper, sesame seeds and seaweed over the top.
Serve immediately.