Bacon, Shrimp, Egg & Kimchi Hot Pot Stew
Behind The Dish - "Portland"
- 32 oz chicken stock
- 1 piece kelp, 4” x 4”
- 2 cups short grain rice
- 1.5 cups Water
- 1 tbs grapeseed oil
- 6 oz bacon, diced
- 3 oz beech mushrooms
- 3 oz onion, thick half moon slices
- 2 cloves garlic, sliced
- 1/2 japaleno, sliced medium thickness
- 1 cup kimchi
- 2 tbs gochujang
- 2 tbs gochugaru
- 3 oz daikon, diced
- 4 cups Kelp Broth
- 1/2 bunch green onion, cut into 1.5” pieces
- 6 each shrimp, cleaned, deveined
- 1 egg
- To serve: Cooked White Rice, Sesame Oil, Nori & Toasted Sesame Seeds
- Combine stock and kelp in small pot
- Simmer gently 30 minutes.
- Strain out kelp and reserve broth.
- Rinse rice until rinse water runs clear, about 3 times.
- Place in a small pot with remaining water and stir to combine.
- Bring to a slow boil.
- Cover pot with a tight fitting lid and reduce heat to low.
- Simmer until cooked, fluffy and tender, 15-20 minutes.
- Heat a stone cooking bowl over high heat.
- Add grapeseed oil and heat until just smoking hot.
- Add bacon and sauté until golden brown.
- Add mushrooms and sauté until golden.
- Add onion, garlic and jalapeño.
- Sauté on high heat stirring often until edges just start to caramelize.
- Season with 1 tsp salt.
- Add daikon, gochujang, and gochugaru.
- Sauté until fragrant.
- Add kelp broth and bring to a rolling boil.
- Stir to help flavors meld.
- Add green onion and shrimp.
- Stir to combine.
- Working quickly as not to over cook shrimp
- Add egg to center of bowl.
- The stew should be boiling around the egg rapidly to cook the whites.
- Once egg white is cooked and yellow is soft, stew is ready to serve.
- Julienne nori.
- Toast sesame seeds.
- Drizzle stew with sesame oil and garnish with sesame seeds and nori.
- Serve with white rice.