Name: Kimchi and Ham Steak Fried Rice
Total time: 30 min
Cuisine: KoreanAsia
Ingredients: 1 pound ham steak , cut into ¼‐inch pieces; 1 1/4 cups cabbage kimchi , drained with ¼ cup kimchi juice reserved, kimchi cut into 1-inch pieces; 3 tablespoons gochujang paste or sauce; 6 scallions , white and green parts separated and sliced thin on bias; 4 cups cooked rice (preferably short‐grain); 2 tablespoons vegetable oil; 1/4 teaspoon pepper

Why This Recipe Works

There are endless variations of the Korean comfort-food kimchi bokkeumbap, but they all showcase kimchi’s fermented umami goodness, often using its juices in the sauce. For our take we did just that, rounding it out with sweet and funky gochujang. Leftover rice (arguably the best way to use it up) soaks up the deliciously pungent liquid, and ham steak nuggets add surprise salty, savory bites. Our favorite part, though? The crispy bits of rice from the bottom of the pan. Make sure not to peek while it’s cooking—let it do its thing undisturbed.

Before You Begin

Kimchi bokkeumbap is typically made with leftover short-grain white rice, but you can use any rice you have kicking around your fridge. Check out our "Ingredient Note" above before beginning.

Instructions

Heat 2 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add ham and cook, stirring frequently, until beginning to brown, 6 to 8 minutes. Stir in kimchi and reserved juice, gochujang, scallion whites, 2 tablespoons water, and ¼ teaspoon pepper. Fold in rice until well combined.

Firmly press into compact, even layer. Cover and cook, without stirring, until rice begins to crisp, about 2 minutes. Uncover, reduce heat to medium, and continue to cook until bottom of rice is golden brown, 4 to 6 minutes. Season with salt and pepper to taste, sprinkle with scallion greens, and serve.