Kimchi Fried Rice is well-loved by Koreans as well as foreigners for its savoury, slightly tangy and spicy flavours. It is eaten commonly in Korea as it is delicious, convenient and easy to make. The main ingredients in this dish are kimchi and rice, so it is a good way to clear leftover rice by stir-frying it with kimchi, which is also something that all Koreans have in their fridge.
You can make delicious Kimchi Fried Rice with simple ingredients, or dress it up by adding some protein such as sausages, bulgogi beef/pork/chicken or luncheon meat.
For us, it has to be served with a sunny side up with a runny yolk as well as some Korean seaweed for more flavour. However, you can also enjoy it simply on its own!
Follow this easy recipe to make your own delicious Kimchi Fried Rice and you will be surprised how simple it actually is to cook this dish and impress your partner.
Ingredients (serves 1):
– 1 cup of napa/white cabbage kimchi
– 50ml of kimchi brine
– 2 cloves of garlic
– 1/4 of white onion
– 1 tbsp of gochujang (Korean hot chilli pepper paste)
– 2 tbsps of warm water
-1 long green onion
– 1 tsp of sesame seeds
– 1 sunny side up
– Korean seasoned seeweed
1. Chop the garlic in fine pieces.
2. Slice the white onion thinly.
3. Chop the long green onion /scallion into fine pieces.
4. Chop the kimchi into small pieces.
5. Mix gochujang in warm water until dissolved for easier distribution when cooking later.
In a frying pan, heat the vegetable oil on medium. Add garlic and onions and sauté for a minute.
Add the kimchi and stir-fry until fragrant.
Add the rice and mix evenly with the vegetables. Add the kimchi juice and gochujang mixture for colour. Toss to mix evenly.
Add the soy sauce to the fried rice. Drizzle sesame sauce over and lightly toss. Turn off the heat.
Top the kimchi fried rice with chopped spring onions/scallions, sunny side up, Korean seasoned seaweed and sesame seeds. Serve immediately.
You may also want to check out the recipe guide for Home-cooked Korean Bibimbap.