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Kimchi Fried Rice with Korean Chicken Wings

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 Kimchi Fried Rice with Korean Chicken Wings
Recipe for the Week of March 28, 2022- April 1, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Yield 4 servings
Ingredients
For the Fried Rice
  • 1 1/2 cups jasmine rice
  • 1 cup kimchi coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic minced
  • 3 green onions thinly sliced
  • 2 teaspoons freshly grated ginger
  • 1 package shiitake mushrooms sliced, 3.5-ounce
  • 1 cup Carrots diced
  • 1/2 leaves bunch kale stems removed andchopped
  • 4 eggs scrambled separately and then mixed in
  • 1/4 cup furukaki
  • 1 tablespoon black sesame seeds
For the Wings
  • 24 chicken wings drumettes and wingettes
  • 2 teaspoon Salt
  • 2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 clove garlic finely minced
  • 1 tablespoon ginger finely minced
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons gochujang
  • 1 tablespoon cornstarch
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Yield 4 servings
Ingredients
For the Fried Rice
  • 1 1/2 cups jasmine rice
  • 1 cup kimchi coarsely chopped and 2 tablespoons juices reserved*
  • 3 tablespoons soy sauce
  • 1 tablespoon gochujang Korean red pepper paste
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 2 cloves garlic minced
  • 3 green onions thinly sliced
  • 2 teaspoons freshly grated ginger
  • 1 package shiitake mushrooms sliced, 3.5-ounce
  • 1 cup Carrots diced
  • 1/2 leaves bunch kale stems removed andchopped
  • 4 eggs scrambled separately and then mixed in
  • 1/4 cup furukaki
  • 1 tablespoon black sesame seeds
For the Wings
  • 24 chicken wings drumettes and wingettes
  • 2 teaspoon Salt
  • 2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 clove garlic finely minced
  • 1 tablespoon ginger finely minced
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons gochujang
  • 1 tablespoon cornstarch
Instructions
Prepping the Rice
  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
Staring the Fried Rice
  1. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Heat canola oil in a large skillet over medium high heat. Add garlic, onion and ginger, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Stir in kimchi, mushrooms and carrots. Cook, stirring constantly, until mushrooms are tender, about 3-4 minutes.
  3. Stir in rice, kale and kimchi juice mixture until the kale has wilted, about 2-3 minutes. Cook scrambled eggs and mix into rice, add furukaki, green onions and sesame seeds.
Staring the Wings
  1. Line a large baking sheet with parchment paper. Pat wings dry. Place wings on sheet and then cover in oil, salt and pepper and toss to coat.
Making the Sauce
  1. In the meantime, add the vegetable oil, garlic, and ginger to a skillet. Over medium heat, cook the ginger and garlic for 2-3 minutes. Add the remaining ingredients to the skillet with the exception of the sesame seeds. Whisk to combine and cook over medium heat until the sauce thickens - about 8-10 minutes. Then add cornstarch slurry. And set aside once thickened.
Finishing the Wings
  1. Fry wings until they’re brown on all sides. Once the wings are almost done, add sauce and toss, shot for a char on the wings. Remove and serve on top of fried rice, topping with furukaki and green onion garnish.