Korean American by Eric Kim

Author:Eric Kim [Kim, Eric]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2022-03-29T00:00:00+00:00

Tip This stew freezes beautifully. I like to freeze individual portions so I can have curry whenever I want.

Scorched Skillet Rice

with Raw Spring Vegetables

Genevieve Ko at The New York Times has a wonderful recipe for sheet-pan bacon and eggs that forever changed the way I “fry” eggs for a large group. The trick is to use a sheet pan to gently steam the eggs sunny-side up in the oven. (I like using my baby eighth or quarter sheet pans for this since you get four perfect “fried egg” quadrants.) Everything else is equally simple to prepare: Take raw, crunchy spring vegetables like asparagus and sugar snap peas and slice them thinly, then marinate them in a wonderful dressing of soy sauce and wasabi, which my sister-in-law Juhee taught me how to make. (Her secret ingredient? Water.) The fresh parsley is more than a garnish here; it’s a main ingredient alongside the other vegetables, an herb disguised as a salad leaf. I love this dish because it eats like a bibimbap, the kind that comes out in a hot dolsot earthenware pot with the crispy, chewy toasted scorched rice at the bottom, aka nurungji, except in this case the nurungji is stirred together, almost like crispy rice croutons in a crunchy, leafy salad.

for the marinated vegetables

2 teaspoons soy sauce

1 teaspoon wasabi paste

1 teaspoon maesil cheong (green plum syrup; see this page)

1 teaspoon sugar

1 pound asparagus, tough ends removed and spears thinly sliced on the diagonal

8 ounces sugar snap peas, thickly sliced on the diagonal, excluding a small handful halved lengthwise for garnish

1 cup frozen peas, thawed

for the scorched rice

1 tablespoon toasted sesame oil

4 cups cooked white rice (this page), fresh, day-old, or cold

Kosher salt

to finish

Olive oil

4 large eggs

Kosher salt

4 red radishes, as thinly sliced as possible, for serving

Fresh flat-leaf parsley, whole leaves plus tender stems, for serving

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