Blackstone Mushroom and Kimchi Fried Rice Recipe Kitchen

Blackstone Mushroom and Kimchi Fried Rice Recipe

Level: Simple

Yield: 8 portions

Nutrition (per serving): Calories 1092; Fat 21g; Saturated Fat 7g; Carbs 195g; Fiber 3g; Sugar 5g; Protein 25g; Cholesterol 201mg; Sodium 1037mg

Total time: 30 min Active time: 30 min

This griddle version of beoseot kimchi bokkeum bap (mushroom kimchi fried rice) boosts umami with a mix of mushrooms and gains extra flavor from zucchini and carrots. Each serving is finished with a fried egg for a satisfying, complete meal. The Blackstone griddle's wide surface lets you cook a large batch at onceideal for feeding a group quickly and affordably. For best texture and flavor, prepare the rice a day ahead so the gochujang-butter mixture coats the grains and you get crispier rice.

Ingredients

• 1/2 cup kimchi liquid, plus 3 cups ripe kimchi, roughly chopped (about 24 ounces)
• 4 tbsp unsalted butter, melted
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 6 garlic cloves, minced
• Kosher salt
• 3 tbsp vegetable oil
• 3 carrots, diced (about 3 cups)
• 1 white onion, diced
• 1 lb assorted mushrooms (oyster, king trumpet, shiitake, or similar), cut into bite-sized pieces
• 1 large zucchini (approx. 12 ounces), diced (about 3 cups)
• 910 cups day-old cooked short- or medium-grain white rice (use about 3 cups raw rice cooked ahead)
• Toasted sesame seeds, for topping (optional)
• 8 large eggs
• 4 scallions, thinly sliced
• Gim (dried roasted seaweed), torn or crumbled for garnish

Special equipment

• 36-inch Blackstone Griddle Cooking Station
• Large metal spatula

Instructions

• Set three burners on the griddle to high and the remaining one (either side) to low; preheat for 10 minutes.
• In a medium bowl, whisk together the kimchi liquid, melted butter, gochujang, sesame oil, soy sauce, minced garlic, and 1 tablespoon kosher salt; set aside.
• Coat the high-heat section of the griddle with 2 tablespoons vegetable oil. Spread the carrots and onion in a single layer and cook, turning often, until carrots begin to soften and onion is translucent, about 3 minutes.
• Add the chopped kimchi, mushrooms, and zucchini; toss and spread into an even layer. Cook until the vegetables and kimchi have released most of their juices and are lightly browned, about 5 minutes.
• Add the day-old rice, break up any clumps with your spatula, and mix well with the vegetables. Pour the gochujang-butter sauce over the rice and toss so every grain is coated.
• Spread the rice into a single layer and cook, undisturbed, until it absorbs most of the sauce, about 34 minutes. Flip and continue cooking until crispy bits form, roughly another 5 minutes.
• On the cooler side of the griddle, pour the remaining tablespoon of oil and crack the eggs; cook until whites are set but yolks remain runny, about 34 minutes.
• Divide the fried rice among 8 bowls. Top each bowl with a sunny-side-up egg, sliced scallions, torn gim, and a sprinkle of toasted sesame seeds.

Tip: If your kimchi seems dry, squeeze the cabbage before choppingthe extra liquid helps flavor the dish.