Showfish Lobster Kimchi Fried Rice

Independent/Courtesy Showfish

Who: Chef Jeremy Blutstein

Instagram: @ChefBlutstein/@GurneysResorts

Chef Blutstein’s Guest-Worthy Recipe: Showfish Lobster Kimchi Fried Rice

Why? “This hearty take on fried rice is chock full of local flavor. It’s a popular side dish during the summer months, but it’s also perfect for the colder months, when wholesome recipes like these are in order.”


For the fried rice

4 oz cooked sushi rice paddled with seasoned rice vinegar, pan fried in canola oil till crispy

3 oz kimchi (see process below)

3 oz lobster meat

1 egg

Handful of chopped scallions

Ssam sauce to garnish (See process below)

Sesame seeds, garnish

Sliced radish, garnish

For the ssam sauce:

1/4 c ssamjang (fermented black bean paste)

2/3 c gouchujang

1 Tbsp fish sauce

1/3 c soy sauce

4 garlic cloves

1/4 c chopped fresh ginger

2/3 c sesame sauce

1/2 c rice wine vinegar

For the kimchi:

5 lbs Napa cabbage (If you’re going to take the time to ferment kimchi you may as well make extra. It will keep in the fridge for months)

1.25 lbs Daikon radish

1/8 c chopped garlic

1/4 c chopped ginger

1/4 c gochugaru

1 1/4 c sliced onion

1 c scallions

1/4 c fish sauce


For the fried rice:

Pan fry the sushi rice till crisp. Add in the kimchi, lobster, scallions, and one cracked egg. Cook until the egg is done. Plate and garnish with ssam sauce, scallions, radish, and sesame seeds.

For the ssam sauce:

Place all ingredients into blender except the oil. Puree and slowly add the oil to emulsify.

For the kimchi:

Combine Napa and salt and let the water leach out overnight in the sink.Combine the rest of the ingredients and let ferment for nine days.

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