Delectable Korean Brunch: Gluten-Free Kimchi Jjigae with Bacon and Fried Rice

Allergens

Eggs

Ingredients

• 4 cups kimchi
• 3 cups gluten
• free chicken broth
• 1 cup diced bacon
• 1/2 cup chopped green onions
• 1/4 cup gochujang (Korean red chili paste)
• 1 tbsp soy sauce (gluten
• free)
• 1 tbsp sugar
• 1 tsp minced garlic
• 3 cups cooked gluten
• free rice
• 2 eggs
• Sesame seeds and additional green onions for garnish

Instructions

1. In a large pot, combine kimchi, bacon, chicken broth, gochujang, soy sauce, sugar, and garlic. Bring to a boil over medium heat.
2. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
3. In a separate pan, cook the gluten free rice according to package instructions.
4. Once the rice is cooked, add it to the pot with the kimchi mixture. Gently mix to combine.
5. Create two wells in the rice and gently crack an egg into each one. Cover and cook for 3 minutes until the eggs are set.
6. Garnish with sesame seeds and green onions before serving.

Chef’s Insight

The balance of flavors and textures creates a harmonious and satisfying meal that will leave you craving more.

Notes

This recipe is gluten-free, but be sure to check all ingredient labels for hidden gluten sources.