Kimchi Fried Rice

Summary

Kimchi Fried Rice, often referred to as ‘Kimchi Bokkeumbap’ in Korean, is a fiery symphony of flavors that marries the piquant zest of kimchi with the wholesome goodness of rice. This dish, a staple in Korean households, is not only an ode to resourcefulness but also a celebration of rich cultural cuisine. Ready to embark on a spicy culinary journey? Let’s get that pan sizzling!

Ingredients:

• 2 cups (475ml) of day-old cooked white rice
• 1 cup (150g) kimchi, chopped
• 2 tablespoons (30ml) kimchi juice
• 2 tablespoons (30ml) vegetable oil
• 1/2 cup (75g) diced onions
• 2 cloves garlic, minced
• 1/4 cup (60ml) soy sauce
• 1 tablespoon (15ml) sesame oil
• 2 green onions, sliced
• 1 teaspoon (5g) sugar (optional)
• 1 fried egg (optional for topping)
• Toasted sesame seeds for garnish
• Seaweed strips (optional for garnish)

Preparation Time:

• Approx. 10 minutes

Cooking Time:

• 10-15 minutes

Serves:

• 2

Nutritional Facts per Serving:

• Calories: 340
• Protein: 6g
• Carbohydrates: 50g
• Sugars: 4g
• Fat: 12g
• Saturated fat: 2g
• Fibers: 2g
• Sodium: 870mg

Method:

1. Begin by heating vegetable oil in a large pan or wok over medium heat.
2. Toss in the diced onions and minced garlic, sautéing until they turn translucent.
3. Add the chopped kimchi to the pan and stir-fry for a couple of minutes until it gets slightly caramelized.
4. Push the kimchi to one side of the pan and pour the kimchi juice and soy sauce on the other side. Let them sizzle for a moment.
5. Introduce the day-old rice to the pan. It’s crucial to use slightly dry rice as it fries better.
6. Vigorously stir everything, ensuring the rice gets beautifully coated with the kimchi mixture and takes on a reddish hue.
7. Drizzle in the sesame oil, and if desired, sprinkle the sugar. Mix well.
8. Stir in the sliced green onions just before turning off the heat.

Tips:

1. Day-old rice is the secret to perfect fried rice; it prevents the dish from turning mushy.
2. To add protein, consider tossing in some diced tofu or thinly sliced beef.
3. For a spicier kick, a dollop of gochujang (Korean red pepper paste) can be added.
4. Remember, the soy sauce adds saltiness, so taste before adding any additional salt.

Serving Suggestions:

• Top your Kimchi Fried Rice with a sunny-side-up fried egg, letting the yolk ooze out and meld with the rice.
• Sprinkle a generous amount of toasted sesame seeds for a nutty aroma.
• Lay out some crispy seaweed strips on the side or even crumble them atop.
• Pair this dish with a cold glass of Korean barley tea or a refreshing cucumber salad to balance the fiery tones.

Kimchi Fried Rice is more than just a dish; it’s an experience, a cultural immersion right on your plate. At AH7, we aim to bring authentic flavors from around the globe to your table, ensuring a seamless blend of health and tradition. Next time you’re craving some spicy, heartwarming fare, remember this gem of a recipe. Enjoy every spicy, savory bite!

Kimchi Fried Rice

Kimchi Fried Rice, often referred to as ‘Kimchi Bokkeumbap’ in Korean, is a fiery symphony of flavors that marries the piquant zest of kimchi with the wholesome goodness of rice. This dish, a staple in Korean households, is not only an ode to resourcefulness but also a celebration of rich cultural cuisine. Ready to embark on a spicy culinary journey? Let’s get that pan sizzling!

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Kimchi Fried Rice

Amount per Serving

Calories

340

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Sodium

 

870

mg

38

%

Carbohydrates

 

50

g

17

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 cups 475ml of day-old cooked white rice
• 1 cup 150g kimchi, chopped
• 2 tablespoons 30ml kimchi juice
• 2 tablespoons 30ml vegetable oil
• ½ cup 75g diced onions
• 2 cloves garlic minced
• ¼ cup 60ml soy sauce
• 1 tablespoon 15ml sesame oil
• 2 green onions sliced
• 1 teaspoon 5g sugar (optional)
• 1 fried egg optional for topping
• Toasted sesame seeds for garnish
• Seaweed strips optional for garnish

Instructions

• Begin by heating vegetable oil in a large pan or wok over medium heat.
• Toss in the diced onions and minced garlic, sautéing until they turn translucent.
• Add the chopped kimchi to the pan and stir-fry for a couple of minutes until it gets slightly caramelized.
• Push the kimchi to one side of the pan and pour the kimchi juice and soy sauce on the other side. Let them sizzle for a moment.
• Introduce the day-old rice to the pan. It’s crucial to use slightly dry rice as it fries better.
• Vigorously stir everything, ensuring the rice gets beautifully coated with the kimchi mixture and takes on a reddish hue.
• Drizzle in the sesame oil, and if desired, sprinkle the sugar. Mix well.
• Stir in the sliced green onions just before turning off the heat.

Notes

Tips:

1. Day-old rice is the secret to perfect fried rice; it prevents the dish from turning mushy.

2. To add protein, consider tossing in some diced tofu or thinly sliced beef.

3. For a spicier kick, a dollop of gochujang (Korean red pepper paste) can be added.

4. Remember, the soy sauce adds saltiness, so taste before adding any additional salt.

Serving Suggestions:

– Top your Kimchi Fried Rice with a sunny-side-up fried egg, letting the yolk ooze out and meld with the rice.

– Sprinkle a generous amount of toasted sesame seeds for a nutty aroma.

– Lay out some crispy seaweed strips on the side or even crumble them atop.

– Pair this dish with a cold glass of Korean barley tea or a refreshing cucumber salad to balance the fiery tones.