Kimchi Bokumbap

Ingredients:

30g dried shiitake mushrooms (preferably sliced thin)
220g uncooked white rice, short grain
24g low sodium soy sauce
2 garlic cloves, crushed
1 tsp onion powder
½ tsp black pepper
150g ham, chopped
150g misc vegetables (snow peas, carrot, green beans, celery)
50g green onions, diced
1 cup kimchi, chopped
1 tsp sesame seeds
3 tbsp peanut oil

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1. In a medium bowl, place dried mushrooms and cover with 600ml of room temperature or cold water. Allow to sit for 1 hour to re hydrate mushrooms completely, or more if necessary. Place a small plate on top of the mushrooms to keep them underwater.

2. In a separate medium bowl, wash uncooked rice three times, discarding cloudy water each time. Set aside.

3. After mushrooms have re hydrated, set a medium strainer over a 4 cup measuring container and strain mushrooms. Take mushrooms in hand, and squeeze out any remaining moisture into the measuring container. Do not discard mushroom water.

4. Put washed rice into rice cooker and add 300g of the water used to re hydrate the mushrooms. Cook rice. (Basically, cook up to 3 cups of white rice by any method you prefer)

5. In a medium bowl combine soy sauce, crushed garlic, onion powder, black pepper, and chopped ham. Mix well and let sit.

6. Dice shiitake mushrooms into small pieces and set aside in bowl.

7. Dice miscellaneous vegetables and set aside in another bowl.

8. Dice green onions and set aside in another bowl.

9. Chop kimchi into small pieces, add to bowl with green onions.

10. Set a large cast iron braiser (Le Creuset 5qt) on the stove top, add sesame seeds to braiser and turn heat to 50%. This will allow the pan to heat up and toast the sesame seeds at the same time. When the seeds become fragrant and start to change in color, pour them out of the braiser into a small bowl and set aside. Return braiser to heat.

11. Pour oil into braiser and wait for oil to shimmer and almost start smoking.

12. Add marinated ham and saute for 1 minute.

13. Add miscellaneous vegetables and saute for 3 minutes.

14. Add shiitake mushrooms and saute for 4 minutes.

15. Use a little mushroom water to deglaze the pan if necessary.

16. After mushroom water has reduced, add kimchi and green onions, saute for 4 minutes.

17. Add any excess kimchi juice, up to ½ cup, and saute 1 more minute.

18. Remove from heat and stir in cooked white rice. Salt to taste.

19. Fry an egg sunny side up and set on top of each serving.

Notes:
Serves 6