Taking a cue from Chef Mei Lin of Nightshade, we’re adding spicy pork, creamy egg yolks, and crunchy sesame to classic rice congee. Low and slow cooking is the key to its great texture; adjust the heat as needed to maintain a gentle bubble that results in tender grains.
Ingreadient
- 1 small shallot, thinly sliced lengthwise (about 1/4 cup)
- 1/4 cup white vinegar
- 1 tablespoons granulated sugar
- 2 1/2 teaspoons kosher salt, divided, plus more to taste
- 2 tablespoons light brown sugar
- 1 tablespoon white sesame seeds
- 1 teaspoon black sesame seeds
- 1 teaspoon gochugaru
- 1/2 pound bacon slices
- 8 cups water
- 3/4 cup uncooked short-grain white rice, rinsed under cold water
- 4 large egg yolks
- Toasted sesame oil, for drizzling
Direction
- Stir together shallot, vinegar, granulated sugar, and 1 teaspoon salt in a small bowl until salt and sugar dissolve. Let stand at room temperature 45 minutes.
- Meanwhile, preheat oven to 350°F. Stir together brown sugar, white and black sesame seeds, and gochugaru in a small bowl. Arrange bacon slices in a single layer on a large aluminum foil–lined rimmed baking sheet. Bake in preheated oven 20 minutes; flip bacon slices, and sprinkle with brown sugar mixture, pressing to adhere. Bake at 350°F until sugar has melted, 7 to 10 minutes. Transfer cooked bacon to a wire rack set inside another foil-lined rimmed baking sheet; let cool. Coarsely chop bacon, and set aside.
- Meanwhile, stir together 8 cups water and rice in a large, heavy-bottomed saucepan. Bring to a simmer over medium-high; reduce heat to medium-low, and cook, gently stirring bottom and edges of pan with a wooden spoon to prevent sticking, until congee is thick and creamy, about 45 minutes, adjusting heat as needed to maintain a gentle simmer. Stir in remaining 1 1/2 teaspoons salt.
- Ladle hot congee into 4 serving bowls; top each with 1 egg yolk. Top evenly with chopped bacon and pickled shallot, and drizzle with toasted sesame oil. Serve immediately.
