Not only is Micah borderline obsessed with kimchi (Korean spicy fermented cabbage), but also, any food description that includes the word “fried” sets his salivary glands a-squirtin’.
Plus, this dish includes one of Micah’s other very favorite foods: hot dogs.
So on Tuesday, when I spied one last lonely frankfurter in the fridge, then spotted a container of kimchi from Fook’s, I knew it was time to try this recipe out.
Of course, I couldn’t follow the instructions exactly because I was missing some ingredients and had the wrong amounts of several others. So, as usual, I improvised.
The first obstacle I had to overcome was not having (or ever having heard of) gochujang, a spicy, fermented chili-and-soybean paste.
I searched Google for alternatives and found a recipe for making your own gochujang substitute, which of course I also modified based on what I had in the pantry and my lazy desire NOT to mince three cloves of garlic.
The gochujang substitute recipe, with my own additional substitutions indicated:
- 1 tablespoon miso paste
- 3 tablespoons
finely ground red chile peppersriracha chili garlic sauce
- 1 teaspoon sugar
3 cloves garlic1/2 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon
rice winetawny port (the only cooking wine I had in the house)
- 1 teaspoon sesame oil
The resulting mixture was less of a paste and more of a thick sauce, and I have no idea if it tasted anything like it was supposed to, but it was pungent and spicy and garlicky and salty, so it at least captured a pretty accurate flavor profile.
Once I had some semblance of gochujang, it was time to get cooking!
Here’s the lunch Micah eventually came home to:
What’s in it:
- 1 tablespoon sesame oil, divided
- 1 large hot dog, cut longways and then sliced into half-moons
- 2 cups cooked rice (mine was not a day old as suggested, so when I cooked it, I used less water than usual to keep it a bit dry)
- 3/4 cup kimchi, chopped
- 1 tablespoon gochujang or gochujang substitute
- soy sauce to taste (which is what I used instead of salt to season at the end)
- 2 eggs
- cilantro (mine was accidentally dried after too long in the fridge–oops!)
- Heat 1/2 tablespoon oil in a large skillet over medium to medium-high heat.
- Add the hot dogs and cook until lightly browned around the edges.
- Add the rice, spreading it evenly over the hot dogs, and drizzle it with the rest of the sesame oil. Cook undisturbed for a minute or two.
- Stir in the kimchi and gochujang (or subsitute). Spread the rice mixture out evenly over the bottom of the pan again, reduce the heat to medium low, and cook undisturbed for 3-4 more minutes or until the rice on the bottom starts to brown and crisp a little.
- Season to taste with soy sauce.
- Divide the mixture between two bowls and stick ‘em in a low oven or the microwave to stay warm.
- Return your pan to the stove, adding a little oil or cooking spray if you’d like. Crack the eggs into the skillet. (The original recipe recommended using a separate pan for the eggs, but I didn’t feel like washing two pans, so I didn’t.)
- Cook the eggs until they reach your preferred level of doneness. (We prefer ours runny-sunny-side-up.)
- Top each bowl with an egg, then sprinkle with the cilantro and serve.
Micah and I both really enjoyed this lunch. The rice had just the right amount of bite to it, and the flavors were pungent and spicy and tangy. That hot dog gave things a meaty, savory punch, and it also worked with the egg to make this hearty enough to stand alone as a one-dish meal.
Like this recipe? Go visit coolcookstyle for more delicious inspiration! That gal really knows what she’s doing.