Smoky Duck Kimchi Fried Rice: A Deliciously Simple Harmony
Smoky Duck Kimchi Fried Rice: A Deliciously Simple Harmony
Easy & Simple Dish You’ll Ducking Love! (Friday Feature – Duck?♡Kimchi Fried Rice)
Hello everyone! I’m your home chef, passionate about creating delicious and budget-friendly meals. This week, I’ve crafted a series of dishes centered around duck, offering a ‘one dish per day’ menu. I hope these recipes inspire your own culinary adventures. For Friday, we have a dish so good it might be mistaken for gold – ‘Duck ♡ Kimchi Fried Rice’! Get ready for a flavor explosion.
Main Ingredients- 200g Smoked Duck Breast, sliced
- 1/4 head well-fermented Kimchi (approx. 200g)
- 1/2 Onion
- 6-7 Perilla Leaves (깻잎)
- 2 Eggs
- 1/2 bunch Chives (optional)
- 2 bowls Cooked Rice
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Wash and chop everything needed for the fried rice. Starting with well-prepped ingredients is the first step to a delicious dish!
Step 2
Peel the onion and slice it thinly into strips. Slicing the onion allows its sweetness to meld beautifully into the fried rice, enhancing its overall flavor profile.
Step 3
Wash the fresh perilla leaves thoroughly and pat them dry. Cut them into roughly 3-4 large pieces. The aromatic fragrance of perilla leaves will cut through any richness and add a refreshing note to the fried rice.
Step 4
Cut the smoked duck breast into bite-sized pieces, about 2-3 cm in length. Cutting them too small might reduce the enjoyable chewy texture, so aim for a substantial bite.
Step 5
Crack the two eggs into a bowl and whisk them well with a fork or whisk. Removing the egg whites (the chalazae) will result in a smoother scrambled egg.
Step 6
Heat a lightly oiled pan over medium heat. Pour in the whisked eggs and scramble them until they are just set but still soft and moist. Remove the scrambled eggs from the pan and set them aside; they’ll be a perfect topping later.
Step 7
Now, let’s start the fried rice! Add the sliced smoked duck to a clean pan and stir-fry over medium heat. Once the duck releases some of its fat, add the sliced onions and continue to sauté until they become translucent. Cooking the onions in the rendered duck fat adds a wonderful depth of flavor.
Step 8
When the onions are translucent, add the chopped kimchi to the pan. Stir-fry everything together – the duck, onions, and kimchi – until well combined and the kimchi softens. Ensure the kimchi is thoroughly cooked with the other ingredients.
Step 9
To prevent the fried rice from drying out and to add moisture, pour in about half a cup (approx. 100ml) of broth or water. Let it simmer gently with the ingredients, allowing the flavors to meld and deepen.
Step 10
Time to balance the flavors! Stir in 1 tablespoon of sugar. This helps to mellow the tartness of the kimchi and creates a more harmonious taste. You can adjust the sugar based on the saltiness and sourness of your kimchi.
Step 11
When most of the liquid has evaporated and the ingredients are well-cooked, add the roughly chopped perilla leaves. Gently toss to combine. The key here is to stir-fry briefly to preserve the fresh, aromatic flavor of the perilla leaves without overcooking them.
Step 12
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle 1 tablespoon of toasted sesame seeds. Adding these at the end enhances the fragrant aroma without overpowering the other flavors.
Step 13
To serve, place a generous portion of warm rice into a bowl. Top it with a hearty serving of the freshly made smoky duck kimchi fried rice. Feel free to adjust the rice-to-topping ratio to your preference.
Step 14
Finally, arrange the soft scrambled eggs you prepared earlier around the perimeter of the fried rice. Garnish with a few fresh perilla leaves and a final sprinkle of sesame seeds for a beautiful presentation. Enjoy your amazing Smoky Duck Kimchi Fried Rice!
