Hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to the wonderful, weird world of asian fusion with a shot at the very popular “Crispy Kimchi Bacon Fried Rice” found at the Woo Can Cook pop ups all around the California Bay Area. For those unfamiliar, earlier this summer, we launched a fried rice pop up here in Oakland, serving many of the fried rices and dishes from this series. The kimchi fried rice that we’ll be taking a shot at today is a staple of the Woo Can Cook menu, and features crispy bacon bits, fermented korean “kimchi,” a sweet and savory gochujang and hoisin sauce, and finally, a 2 minute wok sear for a wonderfully crispy finish to the rice. 

We’ll also use this as an opportunity to take a look at how we cook this at the pop up when we’re cooking on 200,000 BTUs of wok burner heat, and then take a look at how to adjust this approach to accommodate for the more moderate BTUs of home burners like the ones you all probably have. Hope you try it.

The recipe will be out on October 22nd, 2021, so bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 1 cup kimchi

• 4 strips bacon

• 2 eggs

• 1/2 tsp corn starch

• kosher salt

• 2 green onions

• 2 cups leftover rice

• peanut oil

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp gochujang

• 1 tbsp sesame oil

• 1 tbsp hoisin sauce

• 1/4 cup kimchi brine