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Chef Ann Kim, Young Joni
Minneapolis, MN
Ann Kim is the Chef/owner of three award-winning Minneapolis restaurants: Pizzeria Lola, Hello Pizza, and Young Joni. A Korean immigrant, she credits her culinary palate to helping her mother and grandmother at an early age make traditional staples such as fermented bean paste and kimchi. She's most beloved for her critically acclaimed pizzas and creative take on Korean flavors. In 2018 she was a James Beard Awards finalist for Young Joni in the category of “Best Chef Midwest.” Ann Kim’s food has turned heads both locally and nationally.
Fierce Ferments
Saint Paul, MN
Fierce Ferments is dedicated to sourcing ingredients from small-scale, local growers who use organic and sustainable soil-building practices. Their raw vegetable ferments are made in small batches and cultured for two to four weeks using the traditional method of lacto-fermentation, which preserves nutrients, protects from spoilage, renders vegetables more digestible and provides an array of probiotics.
Make it at Home
Cooking Terms
Julienne
To slice into thin strips about the size of matchsticks.
Stir-Fry
To fry something over high heat quickly (with little oil) while stirring constantly.
Wilt

Cook a leafy vegetable briefly until it has softened and lost its shape.

Shimmering
A description of flowing and shiny oil that its nearing its smoke point; an indicator your oil is very hot.
Ingredients
Fierce Ferments kimchi
Egg
Sesame oil
Nori
Bok choy
Sweet tamari sauce
Butter
Black rice blend
Green peas
This dish is Gluten-Free & Vegetarian
Click here for full nutritional information
You Supply

Salt
Pepper
Oil

Medium saucepan
Small skillet
Small shallow bowl

Step-by-Step Instructions
1
COOK RICE

Read though the entire recipe before getting started. In a medium saucepan, combine black rice blend and 1½ cups water. Bring to a boil, cover and reduce heat to low. Cook 15-20 min until just tender. Fluff with a fork. While rice is cooking, proceed with step #2. Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.

2
MISE EN PLACE

Wash and dry all produce. Place peas in a small bowl and allow to come to room temperature. Using kitchen scissors or a sharp knife, cut nori into thinly julienned strips. Slice bok choy in half separating the green tops from the white bottoms. Cut green bok choy leaves into strips and cut thick white bottoms into half moons. Keep separate. Crack eggs into a separate shallow bowl. Note: Keep the green and white parts of the bok choy separate.

3
SAUTÉ KIMCHI

In a medium skillet, heat 1 Tbsp. oil until very hot and shimmering. Add white bok choy bottoms and kimchi with its juices. Cook over moderate heat until translucent, 3-4 min. Add sweet tamari sauce, peas and butter and cook, stirring, until butter is melted, 1-2 min.

4
FINISH KIMCHI

Add cooked rice to skillet. Stir-fry over moderately-high heat until the rice begins to crisp and caramelize at the bottom, 4-5 min. Season to taste. Add green bok choy leaves and sesame oil, stir-fry until just wilted, 1-2 min. Cover and set aside.

5
FRY EGGS

In a small skillet, heat 1 tbsp. oil until shimmering. Add eggs carefully and season with a pinch of salt and pepper. Cook over moderate heat without flipping until the whites are set, but the yolks are still runny, 2-3 min. If you desire a firm yolk, cook for 1-2 min longer or flip over. Pro tip: Once the whites begin to set add 1 Tbsp. water and cover for a much easier soft egg. The yolk will not look bright yellow but it will be a much easier to get a cooked white and runny yolk.

6
PLATE YOUR DISH

Divide kimchi fried rice between two shallow bowls. Top each bowl with a fried egg and garnish with strips of julienned nori. Enjoy!