Foie Gras Bokkeumbap (Fried Rice)

Foie Gras Bokkeumbap (Fried Rice)
Photo by Penny De Los Santos

Courtesy Tory Miller, co-owner/executive chef, Sujeo, Madison, Wisconsin

  • 1 tablespoon vegetable oil
  • 4 ounces foie gras, cut into ½-inch cubes(or substitute 6 ounces slab bacon or other protein)
  • 1 tablespoon sesame oil
  • ½ teaspoon minced ginger
  • 1 garlic clove, minced
  • 1 delicata squash (or acorn squash), washed, halved, seeded and sliced into ¼-inch slices
  • 1 cup chopped kimchi
  • 4 cups cold cooked white rice
  • 2 tablespoons oyster sauce or gochujang, or to taste
  • 2 scallions, thinly sliced
  • 2 eggs, fried, sunny side up
  • Scallions, for garnish
  • Sesame seeds, for garnish
  • Ssamjang (Korean barbecue sauce), for garnish (optional)

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

Cono Sur Bicicleta Viognier“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.”

Published on March 18, 2016