Courtesy Tory Miller, co-owner/executive chef, Sujeo, Madison, Wisconsin
Published: March 18, 2016
Ingredients
Directions
Heat wok or large nonstick skillet over high heat. Lightly coat with oil. Add foie gras. Sear about 30 seconds, and remove from pan. Set aside. Lower heat to medium. Add sesame oil, ginger, garlic and squash. Stir-fry 2 minutes, or until squash is tender. Mix in kimchi, followed by rice. Fry 1–2 minutes, or until rice starts to color. Mix in oyster sauce and reserved foie gras. Place into two bowls. Top each with fried egg. Garnish with scallions, sesame seeds and ssamjang. Serves 2.
Pair It
“The 2014 Cono Sur Bicicleta Viognier from Chile has excellent brightness, peachy notes and a tendency to cut through the richness of a bokkeumbap,” says Jeff Spear, general manager of Sujeo. “The peach and apricot notes play off of the delicata squash and the bright finish plays off of—and cuts through—the slight spice of the fried and fresh kimchi.”
