Kimchi Fried Rice (김치볶음밥)

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)

Instructions:

  1. In a bowl, combine together the kimchi juice, water and gochujang. Give it a good mix so the gochujang is almost completely dissolved.
  2. 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.
  3. Add the cooked rice and with a wooden spoon, mix until the chopped kimchi is evenly distributed.
  4. 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.
  5. When the rice is done, turn off the heat. Stir in the chopped green onion and toasted sesame seeds. Season with salt if required.

Notes:

  1. I use short grain rice. I find leftover rice from the day before work best. If you don’t have left over 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 it’s moisture.
  2. Before you take out the kimchi for chopping, squeeze out as much of the juice from the cabbage as possible.
  3. 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.
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