The Ultimate Korean Comfort Food: Delicious Kimchi Fried Rice
The True Rice Thief! Korean Soul Food: Kimchi Fried Rice
Any dish made with kimchi is bound to be delicious, don’t you think? Among them, Kimchi Fried Rice is my absolute favorite because it requires no side dishes and is incredibly easy to make. And when topped with a perfectly fried sunny-side-up egg? Absolutely divine! This recipe guarantees a satisfying meal with minimal effort.
Ingredients
- 1 stalk Green Onion
- 80g Canned Spam or similar processed meat
- 2 cups Napa Cabbage Kimchi (well-fermented)
- 2 Tbsp Cooking Oil
- 1/3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1.5 servings Cooked Rice (warm)
- 1 Tbsp Sesame Oil
- 1 Egg
- 1 tsp Sugar (optional, if kimchi is too sour)
Cooking Instructions
Step 1
First, prepare the green onion, which will add a wonderful aroma to your fried rice. Wash and thoroughly dry the green onion, then thinly slice it. This method helps to maximize the release of its fragrant oils when cooked.
Step 2
Next, dice the canned meat into small, bite-sized cubes. Aim for about 1cm pieces so they mix well with the rice and provide a pleasant texture. You can use Spam, Luncheon Meat, or any other preferred brand.
Step 3
Chop the kimchi into small pieces, making it easy to stir-fry. It’s important to cut it small enough so that the kimchi and its sauce can be evenly distributed throughout the rice. Using well-fermented kimchi will lend a deeper, more complex flavor to your dish.
Step 4
Now, let’s start cooking! Heat a pan over medium heat and add 2 tablespoons of cooking oil. Add the sliced green onions and sauté over low heat until fragrant, creating a flavorful green onion oil. Cook until the sweet aroma of the green onions fills your kitchen. Be careful not to burn them!
Step 5
Once the green onions are aromatic, add the diced canned meat to the pan and stir-fry over medium heat. The rendered fat from the meat will combine with the green onion oil, creating a rich, savory base. Cook until the meat is lightly browned.
Step 6
When the meat is partially cooked, add the chopped kimchi to the pan. Stir-fry everything together until the kimchi is well-coated and begins to soften. Continue to stir-fry until most of the kimchi’s moisture has evaporated.
Step 7
Here’s a key tip for perfect Kimchi Fried Rice! Too much moisture from the kimchi can make the rice soggy. To prevent this, add 1/3 tablespoon of gochugaru (Korean chili flakes). This not only absorbs excess liquid but also gives the fried rice a beautiful, vibrant red color. If your kimchi is particularly sour, adding 1 teaspoon of sugar can help balance the acidity and create a more harmonious flavor profile.
Step 8
To enhance the umami flavor, add 1 tablespoon of soy sauce to the edges of the pan. Letting it sizzle and caramelize slightly before mixing it into the rice will deepen the savory notes of the fried rice. This step adds a wonderful complexity to the dish.
Step 9
Finally, add 1.5 servings of warm cooked rice to the pan. Using a spatula, break up the rice and mix it thoroughly with the kimchi, meat, and seasonings. Ensure every grain of rice is coated in the delicious mixture. Finish by drizzling in 1 tablespoon of sesame oil for a final touch of nutty aroma. Your flavorful Kimchi Fried Rice is ready! For an extra treat, top with a sunny-side-up egg or some shredded seaweed. Enjoy!
