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HEDLEY & BENNET APRON

WAGYU OF PORK

RYZE MUSHROOM COFFEE

SEISUKE KNIVES

FISHWIFE

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My name is Jona Won, and I'm a second generation Colombian- Chinese- Peruvian home cook. I was born and raised in Queens NY and worked in corporate finance for almost a decade before quitting my job and pursuing another one of my passions.... cooking!

I worked in kitchens around NYC, and landed a Chef Manager role with Bloomberg during his presidential candidacy in 2020....then everything changed with the pandemic.

As I pivoted to getting an unemployment check and spending way too much time with my dog at home...I decided to start filming myself cooking in the apt.

I linked with other food and videography creators online to learn as much as I could and up my digital storytelling. 

AND here we are 3 years later! I get to make recipes and share tips from my kitchen, straight to you guys!

You know how many hours of food media I have digested in my lifetime, and how I dreamed of having my own food show? 

You guys had made that a reality.

Food brings people together + can break down barriers. 

Lets eat!






WELCOME EVERYONE!

This quick and easy meal comes together in about 10 mins and utilizes anything you have left in your fridge, including that day old rice which has dried out nicely!

KIMCHI FRIED RICE

begin my separating your cold rice into a larger bowl by hand and set aside. You can also rinse and remove the outer layer of your scallion and chop it into small pieces. I just had leftover scallion chucks and was too lazy to chop it fine.

get your sour kimchi in a small bowl and begin snipping into small pieces with a scissor. We don't chop kimchi on cutting boards cause it stains, duh.

chop your white onion fine and your scallion tops for garnish. you can also chop your spam into small equal bite sizes pieces.

smash your garlic, add a touch of salt and smush and smear it with your knife back and forth until a paste forms.

get neutral oil (1 tbsp) in a med hot pan and begin sweating you the scallion whites and reserve the green for garnish.

after about 1 min of continuous stirring, you can add your white onion and continue cooking for a min.

add kimchi and butter and cook for an additional minute, then add spam and cook while tossing often, for about 2 min total.

add your mushroom powder, and day old rice, followed by your reserved kimchi juice, chili flake, soy sauce and oyster sauce. Toss until nicely incorporated on each grain and taste for seasoning, about 2 min total.

set aisde and wipe pan down, then add a touch more oil and fry and egg until edges are crispy, then season with salt, pepper and garnish with scallion green and furikake and sesame oil.

serve in a bowl and break your yolk to create a sauce to mix your rice with. Enjoy with more seaweed and a cold beer.

HUNGRYJONA.COM

KIMCHI FRIED RICE

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