The Ultimate Kimchi Fried Rice: A Golden Recipe
Mastering Kimchi Fried Rice: The Secret to Irresistible Flavor
This is arguably the progenitor of all fried rice dishes. It’s fascinating how kimchi alone can create such an incredibly delicious taste. We’re thrilled to share our golden recipe for kimchi fried rice. This dish, simple yet packed with flavor, is perfect for a quick and satisfying meal. Learn the essential tips to elevate your kimchi fried rice to a new level!
Ingredients for Delicious Kimchi Fried Rice- 1.5 bowls of freshly cooked rice
- A small amount of chopped green onion (for fragrant oil)
- 1 Tbsp cooking oil
- 1/4 head of well-fermented kimchi (with some juice)
- 1/2 Tbsp soy sauce (for umami)
- 1 tsp oyster sauce (for deep flavor)
- A pinch of black pepper (to taste)
- A sprinkle of sesame seeds (for nutty aroma)
- 1 tsp perilla oil or sesame oil (for finishing fragrance)
Cooking Instructions
Step 1
Heat a pan over medium heat and add 1 tablespoon of cooking oil. Add the chopped green onions and sauté for 2-3 minutes until fragrant, creating a flavorful green onion oil. This step is crucial for building a deeper flavor base for your fried rice.
Step 2
Pour 1/2 tablespoon of soy sauce to one side of the pan. Let it sizzle and caramelize slightly for a moment before stirring. This technique enhances the soy sauce’s nutty aroma and adds a subtle depth of flavor.
Step 3
Once the soy sauce has slightly browned, mix it with the sautéed green onions. Continue to stir-fry over medium-low heat for another 3-4 minutes, allowing the flavors to meld together. Be careful not to burn it.
Step 4
Now, add the star ingredient: the well-fermented kimchi. Finely chop about 1/4 head of kimchi into bite-sized pieces (approximately 1-1.5 cm). Including 1-2 tablespoons of kimchi juice will add moisture and a more intense savory flavor to your fried rice. Stir-fry everything together until well combined.
Step 5
After the kimchi has cooked slightly, add 1.5 bowls of freshly cooked rice. Break up any clumps with your spatula and mix thoroughly with the kimchi and green onions. Stir in 1 teaspoon of oyster sauce for an extra boost of umami. Spread the rice evenly in the pan and let it cook undisturbed for 3-4 minutes. This allows the rice at the bottom to toast slightly, creating a wonderfully crispy and nutty texture, reminiscent of ‘nurungji’ (scorched rice).
Step 6
Gently gather the fried rice towards the center of the pan, forming a mound. Sprinkle with a pinch of sesame seeds for added nuttiness, and finally, drizzle with 1 teaspoon of perilla oil or sesame oil for a fragrant finish. Serve immediately while hot for the best taste and texture!
