Kadee Treadwell loves Asian food and at the end of a long week, she usually has leftover rice in her refrigerator. She had seen Korean-style kimchi in a magazine and on a cooking show and wanted to try making it.
Treadwell uses an oven method to make the rice.
The cabbage for the kimchi is squashed down to ferment in a bowl and then combined with the other veggies and sambal in a Mason jar. She makes this several days ahead and keeps it in her refrigerator. In order for the kimchi to ferment, it needs to sit for at least one to five days. Use kimchi as a condiment for soups, rice dishes and tacos.
With the kimchi ready, Treadwell created her own fried rice dish that included crab meat.
“The combination of crab and kimchi are a really good balance and special to this dish,” Treadwell says. “They take regular fried rice and elevate it.”
In addition, she said, “it has a lot of vegetables in it and it’s good for you.”
About the column
Cooking 101 is a bimonthly column exclusive to The Star designed to introduce home cooks to basic cooking techniques. The recipe, food styling and photography are a joint project between culinary students and instructors at Johnson County Community College’s Hospitality Management Program.
About the chef
Kadee Treadwell is a fifth-semester student in the culinary program at Johnson County Community College. The 25-year-old is an apprentice at the Sheraton Hotel in Overland Park.
About the stylist
Kaarin Nelson is a fourth semester interior design student at Johnson County Community College. She styled the photo for Kimchi Crab Fried Rice.
Kimchi Crab Fried Rice
Makes 4 servings
1 pound napa cabbage
1/2 tablespoon salt
4 cloves garlic
1 tablespoon sugar
2 teaspoons grated ginger, divided
3 teaspoons red pepper flakes
1 cup matchstick-size pieces of daikon
4 scallions, cut into 1/2 inch pieces
2 cups Asian rice, such as jasmine
4 cups boiling water
Pinch of salt
2 tablespoons butter
2 tablespoons canola oil
1/4 cup minced shallot
1 tablespoon minced garlic
3 tablespoons soy sauce
1/8 cup diced country-style smoked ham
1/2 cup blue crab meat, drained (available at Asian groceries)
1 tablespoon vegetable oil
Scallion, for garnish
To prepare the kimchi: Slice cabbage into quarters and remove the core, then cut into 1-inch-wide strips. Place cabbage strips and 1/2 tablespoon salt in a bowl. Using your hands, massage salt into cabbage. Place a plate on top of cabbage and weigh it down with an unopened can. Let sit for 1 to 5 days in the refrigerator.
Drain cabbage, reserving brine (the water that the salt has drawn out of the cabbage). Rinse cabbage under cold water 3 times and drain in a colander for 10 minutes.
Meanwhile, combine garlic cloves, sugar and 1 teaspoon ginger in a food processor, adding red pepper flakes last (and water, a teaspoon at a time, if needed) to make a sambal paste.
In a mixing bowl, combine drained and rinsed cabbage with daikon, scallions, 1 teaspoon ginger and 1 tablespoon of the sambal paste; save any additional paste for other recipes. Using gloves to protect your hands, work the paste and seasonings into the cabbage mixture.
Place the cabbage mixture in a clean pint-size Mason jar and add reserved brine to the top. Using your fingers, press cabbage mixture down until the brining liquid covers the cabbage completely; seal jar with the lid and store in the refrigerator for up to several months.
To prepare the rice: Place rice, boiling water, salt and butter in an oven-safe dish and slow cook, covered, in a 350-degree oven until rice is done, about 45 minutes.
When rice is ready, heat wok or large skillet on medium-high heat, add canola oil, shallot and minced garlic; cook for 1 minute, stirring frequently so garlic does not burn. Add rice and brown lightly, stirring often to cook evenly, about 3 to 5 minutes. Add soy sauce, ham and crab meat and kimchi to the spiciness desired. Mix thoroughly and cook for 3 to 5 minutes.
For the over-easy egg: Place a 12-inch nonstick saute pan over low heat and allow to heat for 4 minutes. Add vegetable oil and continue heating the pan for 1 minute. While pan is heating up, crack eggs into small bowls, 1 egg per bowl. Gently slide each egg into hot skillet making sure the whites do not combine in the skillet; season each with salt and pepper. Let eggs slowly cook for 2 minutes, or until the whites have almost cooked through. With offset spatula, flip each egg and let cook another 2 minutes or until egg whites are fully cooked but the egg yolk remains runny.
To serve: Spoon fried rice in a bowl, top with egg and a spoonful of kimchi and then garnish dish with scallion.
Per serving: 1,362 calories (32 percent from fat), 29 grams total fat (10 grams saturated), 254 milligrams cholesterol, 113 grams carbohydrates, 24 grams protein, 1,820 milligrams sodium, 4 grams dietary fiber.