Fried rice with kimchi

Ingredients:

• 4.5 - 5 cups cooked medium-grain rice, cooled
• 6-8 thick slices of bacon
• 3 tablespoons sesame seeds
• 3 sheets of nori (dried seaweed)
• 3 tbsp. kimchi, see recipe below
• 1 tbsp dark sesame oil

Preparation:

1. Cut the bacon crosswise into 0.5 cm pieces. In a large skillet over medium heat, toast the sesame seeds until golden brown, shaking the pan, 2 to 3 minutes.
2. Using scissors, cut the nori sheets in half, then cut into 0.5 cm thick strips.
3. Heat a large cast-iron skillet over medium heat. Add the bacon and cook until almost cooked through, 6-8 minutes. Drain the kimchi into a separate bowl. Increase the heat to high and cook the kimchi for 7-8 minutes.
4. Add the rice, reserved kimchi liquid, sesame oil, and half of the nori strips. Continue frying, turning and smoothing the rice mixture with a spatula, until the bottom begins to brown, about 8 minutes. For a crispier crust, remove the pan from the heat, cover, and let sit for 10 minutes.
5. Transfer the fried rice to a serving platter and sprinkle with the remaining nori strips and toasted sesame seeds.
   
   

   Kimchi

   
   Make a spicy Korean appetizer that can be added to fried rice or served with steak. In a food processor, puree 3 sliced ​​red jalapeños, 4 cloves garlic, 1/4 cup sugar, 2 tablespoons minced ginger, 1 teaspoon red pepper flakes, and 2 tablespoons each fish sauce and salt. Cut half a head of cabbage and 6 onions into 2-inch pieces; toss with jalapeño paste. Refrigerate for at least 4 hours.