– 1 Ready white rice
– 1 Dried kimchi
– 50g Smoked bacon
– 1 Egg
– Seed oil
– Salt and pepper
– Chives
– Seaweed
Heat the rice in the microwave for 1 min 30 sec, soak the kimchi in water.
In a heated non-stick pan, add 1 tablespoon of seed oil and cubes of smoked bacon, brown it well then add the beaten egg and cook.
Add the kimchi and rice, sauté it well on high heat and finish.
Served on a plate garnished with seaweed and chopped chives.
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
