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

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.

It will be out on Friday October 22, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hello hi everyone! Wesley here. Today we're diving back into our series on fusion foods with a shot at a dish that many of the Bay Area locals have been asking for, which is the crispy bacon fried rice found at the Woo Can Cook fried rice pop up. For those not familiar, we have been doing a fun fried rice pop up at a few locations around the Bay Area this summer serving a number of the fried rices created in this series. Our Crispy Bacon Fried Rice is, as the name implies, a chicken and bacon fried rice tossed with a gochujang and hoisin sauce, and finished with a 2 minute sear for a nice crispy texture. 

Then finally (as promised), I thought I'd also use this as an opportunity to dive into one of our newest menu additions, which is our fried rice burrito, where we top our fried rice with some quick pickled shallots, cilantro crema, and wrap it up in a flour tortilla for the burrito that you didn't know you needed in your life basically until you just saw this thumbnail. Hope you try it.

Freshen up on the recipe here (out September 17th!), 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 inch (about 1 tbsp) ginger

• 2 green onions

• 2 medium carrots

• 1/2 cup frozen peas

• 1 1/2 cups leftover rice

• 2-3 medium chicken thighs

• 4 strips thick cut bacon

• 2 eggs

• 1 flour burrito tortilla

• peanut oil

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp hoisin sauce

• 2 tbsp gochujang

• 2 tbsp sesame oil

• 2 tbsp sambal oelek

INGREDIENTS (marinade)

• 4 tbsp soy sauce

• 1/2 tsp corn starch

• 1/2 tsp white pepper

INGREDIENTS (pickled shallots)

• 8 oz shallots

• 1 tbsp coriander

• 1 tbsp sugar

• 1/4 cup rice vinegar

• 1/4 cup apple cider vinegar

INGREDIENTS (crema)

• 1 cup cilantro

• 1 cup sour cream

• 1 tbsp mayonnaise

• 1 clove garlic

• 1/2 lime juice

• kosher salt

hello hi everyone! Wesley here. Today we're diving back into our series on fusion foods with a shot at a dish that many of the Bay Area locals have been asking for, which is the crispy bacon fried rice found at the Woo Can Cook fried rice pop up. For those not familiar, we have been doing a fun fried rice pop up at a few locations around the Bay Area this summer serving a number of the fried rices created in this series. Our Crispy Bacon Fried Rice is, as the name implies, a chicken and bacon fried rice tossed with a gochujang and hoisin sauce, and finished with a 2 minute sear for a nice crispy texture. 

Then finally (as promised), I thought I'd also use this as an opportunity to dive into one of our newest menu additions, which is our fried rice burrito, where we top our fried rice with some quick pickled shallots, cilantro crema, and wrap it up in a flour tortilla for the burrito that you didn't know you needed in your life basically until you just saw this thumbnail. Hope you try it.

It will be out on Friday September 17, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Freshen up on 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 (dry)

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 cup kimchi

• 4 strips bacon

• 4 eggs

• 2 green onions

• 2 cups rice (leftover)

• vegetable oil

• kosher salt

• furikake (optional)

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp gochujang

• 2 tbsp sesame oil

• 1/4 cup kimchi brine

hi hello everyone! We're making a bacon fried rice tonight that I love doing in a cast iron pan, so that we can to a sear to the bottom layer and develop a nice "crispy quality to the rice. If you've got some on hand and want to follow along, this generally tends to work best with day-old rice. If not, that's ok! Just whip up some fresh rice, and pop the top off of the rice cooker about an two to four hours before you start to cook. If you don't have a cast iron, that's ok too! Just grab your heaviest bottom skillet (cast iron or stainless steel, anything that's not non-stick teflon), and I'll walk you through what to do.

Freshen up on 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 ginger (about 1 inch)

• 2 small carrots

• 1/3 cup peas (ideally frozen)

• 2 green onions, sliced (whites and greens separated)

• 2 eggs

• 1 medium chicken breast

• 3-4 strips of bacon

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• sambal oelek

• kosher salt

hello hi everyone! Wesley here. As some folks may have noticed, fried rice is a dish that we have already done in this series a few times, including kimchi fried rice, SPAM fried rice, and crispy skillet seared fried rice. That said, I thought I’d use this as an opportunity to explore one of my favorite classic approaches to the dish that my dad used to make when I was a kid with leftovers from breakfast, which is a lap cheong fried rice. For those not familiar, lap cheong is a form of chinese sausage made from pork (and occasionally, organ meat for the adventurous).

It comes up in many, many savory chinese dishes, and you may recognize it from our Zhong Zi and pancit recipes as well. What has always stood out to me though is its particularly fragrant nature, since it is iconically seasoned with sichuan peppercorn. In addition, we’ll also be boning up the heat of our dish with some doubanjiang and lao gan ma, for a super pervasive and oily heat as well. Hope you try it!

Bookmark the recipe here (out May 28th!), 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

• 2 green onions

• 2 medium carrots

• 1/3 cup frozen peas

• 1/3 cup frozen corn

• 2 lap cheong sausages

• 2 eggs

• 1 tbsp shaoxing wine

• 1/2 tsp corn starch

• 1 1/2 cups left over rice

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp sesame oil

• 2 tbsp hoisin sauce

• 2 tbsp rice vinegar

• 1 tbsp doubanjiang

• 2 tbsp lao gan ma

hello hi everyone! Wesley here. As some folks may have noticed, fried rice is a dish that we have already done in this series a few times, including kimchi fried rice, SPAM fried rice, and crispy skillet seared fried rice. That said, I thought I’d use this as an opportunity to explore one of my favorite classic approaches to the dish that my dad used to make when I was a kid with leftovers from breakfast, which is a lap cheong fried rice. For those not familiar, lap cheong is a form of chinese sausage made from pork (and occasionally, organ meat for the adventurous).

It comes up in many, many savory chinese dishes, and you may recognize it from our Zhong Zi and pancit recipes as well. What has always stood out to me though is its particularly fragrant nature, since it is iconically seasoned with sichuan peppercorn. In addition, we’ll also be boning up the heat of our dish with some doubanjiang and lao gan ma, for a super pervasive and oily heat as well. Hope you try it!

It will be out on Friday May 28th, 2021, so bookmark the recipe here, and be sure to subscribe and hit the bell on YouTube to get notified when it’s out!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're live streaming every Mon/Tues/Thurs at 6:30PM PST, with new recipes out every Friday!

hi hello hi everyone! we're making a crispy kimchi fried rice today that I love doing in a cast iron pan, cause the heavy bottom of the pan helps us get a super crispy bottom layer of rice for a nice bit of crunch. I'll be splitting this one between a wok and a cast iron, but if you only have one, you can totally do this whole dish in just one pan.

Freshen up on 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 (dry)

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 cup kimchi

• 4 strips bacon

• 4 eggs

• 2 green onions

• 2 cups rice (leftover)

• vegetable oil

• kosher salt

• furikake (optional)

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp gochujang

• 2 tbsp sesame oil

• 1/4 cup kimchi brine

hi hello everyone! We're making a bacon fried rice tonight that I love doing in a cast iron pan, so that we can to a sear to the bottom layer and develop a nice "crispy quality to the rice. If you've got some on hand and want to follow along, this generally tends to work best with day-old rice. If not, that's ok! Just whip up some fresh rice, and pop the top off of the rice cooker about an two to four hours before you start to cook. If you don't have a cast iron, that's ok too! Just grab your heaviest bottom skillet (cast iron or stainless steel, anything that's not non-stick teflon), and I'll walk you through what to do.

Freshen up on 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 ginger (about 1 inch)

• 2 small carrots

• 1/3 cup peas (ideally frozen)

• 2 green onions, sliced (whites and greens separated)

• 2 eggs

• 1 medium chicken breast

• 3-4 strips of bacon

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

• 2 tbsp hoisin sauce

• sambal oelek

• kosher salt

Hi there hello everyone! Tonight we're making a Shanghainese dish called "Lion's Head Meatballs." This was one of my favorites when I was a kid. “Shizitou” is a Chinese wok seared meatball braised in an oyster sauce base, and sauteed with veggies.

Freshen up on 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 (dry)

• 4 cloves garlic

• 1 tbsp ginger (about 1 inch)

• 1/2 cup kimchi

• 4 strips bacon

• 4 eggs

• 2 green onions

• 2 cups rice (leftover)

• vegetable oil

• kosher salt

• furikake (optional)

INGREDIENTS (sauce)

• 4 tbsp soy sauce

• 2 tbsp gochujang

• 2 tbsp sesame oil

• 1/4 cup kimchi brine

hi hello everyone! We're making a bacon fried rice tonight that I love doing in a cast iron pan, so that we can to a sear to the bottom layer and develop a nice "crispy quality to the rice. If you've got some on hand and want to follow along, this generally tends to work best with day-old rice. If not, that's ok! Just whip up some fresh rice, and pop the top off of the rice cooker about an two to four hours before you start to cook. If you don't have a cast iron, that's ok too! Just grab your heaviest bottom skillet (cast iron or stainless steel, anything that's not non-stick teflon), and I'll walk you through what to do.

Freshen up on 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 ginger (about 1 inch)

• 2 small carrots

• 1/3 cup peas (ideally frozen)

• 2 green onions, sliced (whites and greens separated)

• 2 eggs

• 1 medium chicken breast

• 3-4 strips of bacon

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• sambal oelek

• kosher salt