I couldn’t remember when was the first time I had kimchi fried rice, but I do remember it was so good that I wanted to try making it at home! Kimchi fried rice is actually quite easy to make so give this recipe a try. Since I’m making it at home, I can adjust the spiciness to my preference. If you like more heat, feel free to add more gochujang. PS: The picture shown here is kimchi fried rice with Korean beef short ribs.
Recipe adapted from Maangchi
Ingredients (serves 4):
- 3 cups of cooked rice (see note below)
- 1 cup of chopped kimchi (see note below)
- 1 tbsp minced garlic
- 1/4 cup kimchi juice
- 3 tbsp water
- 1.5 tbsp of gochujang, add more if you like it spicier
- 3 tsp sesame oil
- 1 tsp vegetable oil
- 2 green onion, chopped
- 2 tbsp toasted sesame seeds
- kosher salt, to taste (see note below)
- In a bowl, combine together the kimchi juice, water and gochujang. Give it a good mix so the gochujang is almost completely dissolved.
- In a wok or a large sauce pan, heat oil over medium-high heat. Add garlic and chopped kimchi and stir fry for about a minute or until kimchi are soften.
- Add the cooked rice and with a wooden spoon, mix until the chopped kimchi is evenly distributed.
- Turn up the heat and add the kimchi juice/gochujang mixture and sesame oil. Stir all ingredients together and keep tossing the rice until the rice starts to brown.
- When the rice is done, turn off the heat. Stir in the chopped green onion and toasted sesame seeds. Season with salt if required.
- I use short grain rice. I find leftover rice from the day before work best. If you don’t have leftover rice, cook the rice a few hours before you make kimchi fried rice and let it cool to room temperature first. This will let the rice release most of its moisture.
- Before you take out the kimchi for chopping, squeeze out as much of the juice from the cabbage as possible.
- Since store-bought kimchi varies in saltiness, add some salt at the end of your cooking if you find the fried rice is not salty enough.