Flavorful Namul Kimchi Fried Rice Recipe
Quick and Delicious Namul Kimchi Fried Rice Using Your Leftover Namul and Kimchi
After a long day of ancestral rites and hosting guests on the festive holiday, returning home felt like a relief. My body was tired, and I craved a comforting meal. I considered making bibimbap with the leftover namul, but the vibrant kimchi caught my eye, leading me to decide on fried rice. The slightly crispy, browned rice at the bottom of the pan is incredibly nutty and delicious. After completing all my tasks, a meal enjoyed in the comfort of my own home is always the most satisfying.
Main Ingredients
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1/2 stalk green onion (white part)
- 1 bowl assorted seasoned vegetables (namul, e.g., bracken, spinach, bean sprouts, balloon flower root)
- 1 cup well-fermented kimchi
- 1 Tbsp gochujang (Korean chili paste)
- 2 bowls cooked rice (warm)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your namul by filling a large bowl generously. You can use any assorted seasoned vegetables you have on hand, such as bracken, spinach, bean sprouts, or balloon flower root, for a richer flavor. (About 1 bowl of namul).
Step 2
Using kitchen scissors, finely chop the prepared namul into bite-sized pieces. This helps the namul integrate smoothly with the rice when stir-frying, preventing it from scattering.
Step 3
Heat a frying pan over medium heat. Add 1 tablespoon of cooking oil and 1 tablespoon of sesame oil. Finely mince the white part of 1/2 green onion and sauté it until fragrant and translucent, creating a flavorful base.
Step 4
Once the green onion is transparent and fragrant, add 1 cup of coarsely chopped kimchi and stir-fry together. Cook until the kimchi softens slightly, its initial sourness mellows, and its sweetness emerges.
Step 5
When the kimchi is well-fried, add all the chopped namul to the pan. Stir-fry everything together, ensuring the namul is lightly cooked to preserve its natural taste and aroma.
Step 6
Next, add 1 tablespoon of gochujang (Korean chili paste) and stir-fry evenly to coat the namul and kimchi. Be careful not to burn the gochujang; cook over medium-low heat.
Step 7
Now, add 2 bowls of warm cooked rice and stir-fry until all ingredients are well combined. For an extra layer of flavor, press the rice mixture down onto the bottom of the pan and let it cook undisturbed for a minute or two to create a delicious crispy rice crust (nurungji). The nutty flavor of the browned rice is fantastic!
Step 8
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the fried rice and give it a final stir to combine. The nutty aroma of the sesame seeds will further enhance the overall taste of the dish. Enjoy your delicious meal!
