Kimchi fried rice 韩国泡菜炒饭
Another fried rice recipe with tweaks to its Korean origin.
Equipment
- 12“ frying pan
- 8" frying pan
Ingredients
- 1-1.5 cup kimchi
- 4 cups cooked and chilled short grain rice
- 6 oz pork belly (optional)
- 2 tbsp veggie oil
- 1 tsp salt
- 0.5-1 tbsp sesame oil (optional)
- 1 tbsp gochujang (Korean chilli bean paste) (optional)
- 2 green onions (optional)
- 1 egg (optional)
- 1 tsp sesame seeds (optional)
Instructions
- Cook 3 cups of short grain rice, and place it in the refrigerator overnight
- Take the kimchi with a bare hand, and squeeze to remove the juice. Save it in a separate bowl. Finely slice the kimchi
- Finely slice the pork belly pieces
- Finely slice the green onion
- Put the 12" pan on stove top. Turn heat to high. Add the veggie and sesame oils.
- Once the oil becomes hot, add the sliced pork belly. Stir at high heat.
- Once no more moisture comes out, and the pork turns brown, add the sliced kimchi and gochujang. Stir at medium heat for 2-3 mins until frangrance comes out.
- Add the chilled rice. Keep heat at medium. Pressing rice chunks onto the bottom of the pan to separate the grains. Stir/mix at medium to high heat for 2 mins.
- Add the reserved kimchi juice. Continue to mix for 2-3 mins, allowing the rice to very lightly toast against the bottom of the pan at low to medium heat.
- Add the sliced green onions and salt, if necessary. Mix everything well.
- In the 8" pan, fry the egg in a little oil to the style you like.
- Serve the egg on top of the rice, and decorate with sesame seeds or other seasonings.
Video
Notes
- Sesame oil and gochujang are key seasonings in Korean dishes. However, if you want to keep it simple, just use kimchi.
- A lot of kimchi fried rice recipes don't have protein. Addition of pork or other meat is totally optionally.