Kimchi Fried Rice
This Kimchi Fried Rice is a simple recipe that requires only a few ingredients. Despite its simplicity, the dish offers a delightful balance of sour and sweet flavors and is a staple in the daily lives of many Koreans.
Today, I’m sharing a Kimchi Fried Rice recipe that I learned from my Korean friend’s father, who is a chef. He taught me many tips and tricks for making authentic Korean Kimchi Fried Rice, resulting in an incredibly delicious dish. I’ll share these techniques and methods with you, so let's dive in together!
1. About Kimchi Fried Rice
Kimchi Fried Rice, known as Kimchi Bokkeumbap (김치 볶음밥) in Korean, is a popular Korean-style fried rice dish. It mainly consists of stir-fried kimchi (a traditional Korean side dish made from fermented spicy cabbage) and rice, along with various seasonings. It falls under the category of mixed rice dishes. Additional ingredients can include eggs (either scrambled or raw), ham, seaweed, and other vegetables.
2. Is Kimchi Fried Rice Sour?
Kimchi Fried Rice does have a certain sourness because one of its main ingredients is Korean kimchi, which is a type of fermented food. The longer the kimchi is stored, the more sour it becomes. Therefore, if you prefer a less sour taste, use fresher kimchi when making Kimchi Fried Rice, as it will have a milder sour flavor.
3. The Best Rice for Making Kimchi Fried Rice
Kimchi Fried Rice is typically best made with leftover rice, preferably rice that has been refrigerated overnight. This is because overnight rice tends to have a firmer texture, resulting in a more aromatic Kimchi Fried Rice. Freshly cooked rice, on the other hand, is often too moist and soft, leading to a sticky texture when fried and a less desirable mouthfeel.
Important Tip: If you are skilled at controlling moisture levels, you can also use freshly cooked rice. Simply add a small amount of water during cooking to intentionally dry out the rice a bit.
4. How to Make Kimchi Fried Rice More Flavorful?
Perhaps you've noticed that some people make Kimchi Fried Rice with a rich flavor where every grain of rice carries the taste of kimchi, while others don't achieve the same depth of flavor.
Today, I'll share a technique to make Kimchi Fried Rice more flavorful: use the well-fermented kimchi juice from the kimchi container. The kimchi juice directly from the container serves a unique purpose. It's intensely flavorful—tangy and sweet (unless over-fermented), adding a rich taste to dishes like fried rice.
5. How to Store Kimchi Fried Rice?
I usually recommend enjoying freshly cooked food for the best texture and flavor, and the same goes for Kimchi Fried Rice—it's best when eaten freshly made.
However, if you have leftovers or need to store it for later, you can seal the Kimchi Fried Rice well and store it in the refrigerator. It can typically be kept for 1-2 days in the refrigerator. For longer storage, you can freeze it in the freezer compartment of your refrigerator. When you want to eat it, simply thaw it and reheat it in the microwave for a bit.
Since I've introduced so many tips and methods about Kimchi Fried Rice, now let's make this delicious dish together!
INGREDIENTS
MAIN INGREDIENTS
- 2 sterile eggs
- 80g Korean kimchi
- 250g leftover rice
ACCESSORIES
- 50g marinated minced beef
- 50g Korean kimchi juice
- 1 stalk of green onion
SEASONINGS
- 1 tablespoon Korean chili paste (Gochujang)
- 1 teaspoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
DIRECTIONS
STEP 1
Prepare all ingredients, marinating the minced beef in advance.
Tip:
Marinate the minced beef with a small amount of sesame oil and soy sauce, mixing evenly. I've chosen sterile eggs that are safe for direct consumption, but regular eggs can also be used if needed.
STEP 2
In a bowl, add 250g of leftover rice and crack in one sterile egg.
STEP 3
Drizzle with 1 tablespoon of sesame oil and mix well. Set aside.
STEP 4
Combine 50g Korean kimchi juice, 1 tablespoon Korean chili paste (Gochujang), and 1 tablespoon soy sauce in a bowl, mix well, and set aside.
STEP 5
Heat oil in a pan, sauté the marinated minced beef until fragrant. Add chopped kimchi and stir-fry until the kimchi changes color and the beef is flavored.
STEP 6
Pour in the prepared sauce mixture from step 4, stir-fry over high heat until well combined.
STEP 7
Next, add the mixed leftover rice into the pan. Stir-fry over high heat until the rice is evenly coated and colored. Then, transfer to a serving plate.
STEP 8
Fry one sterile egg until it is 80% cooked.
Tip:
If you prefer fully cooked or 70% cooked fried eggs, adjust the frying time according to your preference. No special requirements needed.
STEP 9
Place the fried sterile egg on top of the kimchi fried rice, sprinkle with chopped green onions, and it's ready to serve.
Recipe analyzer
- Recipes: Kimchi Fried Rice
- Main Ingredients:6
- Servings per recipe:1
- Servings size:530 g
-
Energy (calories):608 kcal
-
Protein:24.78 g
-
Fat:38.36 g
Why gray?
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Carbohydrates:40.84 g
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Protein: 17%101 kcal
-
Fat: 57%342 kcal
-
Carbohydrates: 27%161 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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