Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup makchang (pork intestines), sliced into small pieces
- 1 cup kimchi, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, sliced
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the makchang and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the kimchi and cook for another 2 minutes.
5. Add the cooked rice to the skillet and stir to combine with the makchang and kimchi.
6. In a small bowl, mix together the soy sauce, gochujang, sesame oil, and black pepper.
7. Pour the sauce over the rice and stir to coat evenly.
8. Push the rice mixture to the sides of the skillet, creating a well in the center.
9. Pour the beaten eggs into the well and scramble until cooked through.
10. Stir the eggs into the rice mixture.
11. Add the sliced green onions and stir to combine.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 40g
Protein: 16g
Substitutions for ingredients:
- Makchang can be substituted with sliced pork belly or chicken.
- Gochujang can be substituted with Sriracha or other chili paste.
- Sesame oil can be substituted with vegetable oil.
Variations:
- Add diced carrots or bell peppers for extra vegetables.
- Use brown rice instead of white rice for a healthier option.
- Add cooked shrimp or tofu for a vegetarian option.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to chop the kimchi into small pieces for even distribution throughout the rice.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
Sliced green onions, sesame seeds
Pairings:
Korean-style fried chicken, Korean-style beef bulgogi
Suggested side dishes:
Kimchi, Korean-style pickled vegetables, steamed broccoli
Troubleshooting advice:
If the rice is too dry, add a splash of water or chicken broth to moisten it.
Food safety advice:
Make sure to cook the makchang to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Makchang is a popular Korean street food made from pork intestines.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as a main dish.
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Region: Korean