Deep Flavor Kimchi Fried Rice Without Broth! Umami Explosion
Truly Shocking Kimchi Fried Rice Recipe | Golden Ratio | Tuna Kimchi Fried Rice
You can make a fantastic kimchi fried rice even with leftover napa cabbage! Introducing a special recipe that elevates deep, rich umami flavor using the magic of doenjang (fermented soybean paste) and vinegar, without any complex broth or ingredients. Each grain of rice will be coated with seasoning, filling your mouth with incredible aroma. It’s easy for beginners to follow and makes a perfect, satisfying meal.
Main Ingredients- Napa cabbage (Napa style) 100-110g (or regular cabbage)
- Cooked rice 1 bowl (approx. 210g)
- White part of green onion 30g
- Cooking oil 2 Tbsp
- Water 2 Tbsp
Special Seasoning Mix- Gochugaru (Korean chili flakes) 2 Tbsp (medium grind)
- Sugar 1/2 Tbsp (scant)
- Anchovy sauce 2 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Brewed vinegar 1/2 Tbsp
- Minced garlic 1/3 Tbsp
- Doenjang (fermented soybean paste) 1/4 Tbsp
- Sesame oil 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (medium grind)
- Sugar 1/2 Tbsp (scant)
- Anchovy sauce 2 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Brewed vinegar 1/2 Tbsp
- Minced garlic 1/3 Tbsp
- Doenjang (fermented soybean paste) 1/4 Tbsp
- Sesame oil 1 Tbsp
Cooking Instructions
Step 1
First, combine all the ingredients listed under ‘Special Seasoning Mix’ in a small bowl and mix well. Using medium-grind gochugaru, rather than very fine or coarse, will help achieve both color and flavor without grittiness.
Step 2
Add the sugar, making sure it’s about half a tablespoon and slightly scant. Use anchovy sauce for its distinctive umami flavor.
Step 3
Mirin is a type of cooking wine with about 14% alcohol content; its unique flavor profile enhances the dish. While other cooking wines can be used, mirin is recommended for its specific taste. We’ll balance the acidity with brewed vinegar. Opt for brewed vinegar that offers clean sourness, rather than fruit-infused vinegars, to maintain the authentic taste of kimchi fried rice.
Step 4
Add the minced garlic, and then a small amount (1/4 Tbsp) of doenjang. Instead of the deep flavor you’d get from stir-frying aged kimchi, doenjang will provide a subtle, deep umami. This is the secret weapon for achieving that rich taste!
Step 5
Finally, add 1 Tbsp of sesame oil and stir everything together until the seasoning mix is uniformly combined. Your special seasoning is now ready!
Step 6
Now, let’s prepare the star ingredient for the fried rice: napa cabbage! Leftover napa cabbage works wonderfully here. If you don’t have it, regular cabbage of the same amount will also yield delicious results. About 5 leaves of hand-sized napa cabbage should be approximately the right weight, though this can vary slightly depending on the thickness of the leaves.
Step 7
Cut the prepared napa cabbage into bite-sized pieces, about 1 to 2 cm in size. Cutting them too small might cause them to become mushy during stir-frying, so aim for a moderate size.
Step 8
Take the white part of the green onion, roughly the length of your middle finger joint, and mince it finely. The aroma of the onion will meld into the oil, significantly enhancing the fried rice’s flavor.
Step 9
Pour 2 Tbsp of cooking oil into a frying pan and heat over medium heat. Once the oil is warm, add the minced green onion and stir-fry for about 1 minute to create fragrant green onion oil. You’ll smell its lovely aroma rising.
Step 10
Add the chopped napa cabbage to the pan and turn the heat up to high. Stir-fry quickly for about 1 minute over high heat to maintain the cabbage’s crisp texture.
Step 11
Once the napa cabbage starts to wilt slightly, add all of the prepared special seasoning mix. Reduce the heat back to medium and add 2 Tbsp of water to help the seasoning blend with the ingredients without burning.
Step 12
Maintain medium heat and stir-fry the ingredients with the seasoning for about 2 minutes. Keep stirring to ensure the seasoning is evenly distributed among the cabbage.
Step 13
After stir-frying for 2 minutes, spread the ingredients evenly in the pan. Lower the heat to very low, cover with a lid, and let it steam for 30 to 40 seconds. If you don’t have a lid or prefer fewer dishes to wash, you can simply continue stir-frying on low heat for another 30 to 40 seconds. This step helps the rice and ingredients meld together beautifully.
Step 14
Look at the color of the stir-fried cabbage mixture! It has a tempting reddish hue, just like real kimchi fried rice. Your mouth will start watering at this point.
Step 15
Add 1 bowl (approx. 210g) of warm cooked rice. Stir and mix evenly over medium heat for 1 to 2 minutes, ensuring the rice grains are separated and coated with the seasoning.
Step 16
Spread the fried rice evenly in the pan, then switch the heat to low. Let it sit undisturbed for about 30 seconds to create a slightly crispy, toasted bottom layer of rice. This adds another dimension of flavor.
Step 17
Finally, sprinkle some roasted seaweed flakes on top according to your preference for an extra touch of deliciousness.
Step 18
Voila! The finished kimchi fried rice has an irresistible appearance, doesn’t it? And the taste is exactly like truly delicious kimchi fried rice! Now, enjoy the special kimchi fried rice you’ve made yourself.
