Kimchi (김치) is a Korean side dish made from a variety of fermented vegetables which dates back thousands of years. Health magazine named it one of the world’s healthiest foods due to its high fibre/low fat/vitamin loaded composition. The kimchi I purchase is made with cabbage in a firey sauce found at our local Asian grocer.
Zhang Daqian was one of the preeminent Chinese artists of the 20th century. Prior to the 1960’s, Daqian worked predominantly as a guohua (traditionalist) painter. He was so skilled in the traditional arts that he became an incredibly gifted forager with some of his forgeries making their way into public collections including the Museum of Fine Arts in Boston. In 1953, Daqian met Pablo Picasso at a summit Antibes and eight years later, he begin experimenting with impressionism and expressionism in his work. Radish and Cabbage (1978) was painted later in his career, five years before his death in 1983.
Kimchi Fried Rice (김치볶음밥) with Egg and Seaweed
Adapted from: Orangette
Yield: Serves 4
2 rashers smokey bacon, chopped
1 cup kimchi
3 cups rice
2 tablespoons salted butter
4 eggs, fried
sprinkling of Korean salted laver (seaweed)
In a large skillet, fry the chopped bacon over medium-high heat until the fat has been rendered and it has become crispy – around 10 minutes. Add the kimchi and continue to cook for an additional 5-7 minutes. Add the rice and cook for a final 10 minutes. With 2 minutes or so left to cook the rice, stir in the butter. Remove the rice from the heat.
Divide the rice into bowls, top with a fried egg and a sprinkling of the seasoned seaweed (Korean salted laver). Add a dash of chili sauce if desired. Serve immediately.
Extra fried rice can be stored in an airtight container in the fridge for an additional 3-4 days.
9 comments
Megan Fizell (@mfizell) says:
Feb 27, 2012
Zhang Daqian – Kimchi Fried Rice with Egg and Seaweed http://t.co/AxvtIzcH #food #art
raquel@eRecipe.com says:
Feb 27, 2012
I started to like Kimchi when my sister bought a bibimbap. It is included in the dish. Now you gave me an idea on how to enjoy it more. Thanks for sharing =)
Rosa says:
Feb 28, 2012
I love that ink painting and your tasty kimchi fried rice!
Cheers,
Rosa
Julie says:
Feb 28, 2012
I love that you added bacon to your fried rice; it looks so yummy!
deana says:
Feb 29, 2012
The painting is a show-stopper. Very lovely and so it your dish!
Big Fan says:
Mar 3, 2012
Your dish looks delicious.
Kelly @ Inspired Edibles says:
Mar 22, 2012
This looks delightful. I’m curious about the kimchi – isn’t kimchi fermented cabbage? Do you make your own version or is it something you can purchase?
Megan Fizell says:
Mar 22, 2012
Hi Kelly, I purchased pre-made kimchi at my local Asian grocer. It was in a big plastic tub in the refrigerated section.
herbivore restaurant says:
Aug 25, 2012
I have never tried seaweed before. Seems very intresting!