The flavor s of kimchi can be very intense if you have never tried it before.
If you have some leftover kimchi and rice at home, this is an easy kimchi-fried rice recipe!
Since every Korean household has some leftover kimchi, it is a favorite go-to meal if you have nothing to eat at home.
Kimchi Fried rice is especially popular among young college students who are living alpine or living on a low budget. It is very inexpensive to cook, yet delicious and filling for your stomach.
Kimchi is already full of flavors, but most people add gochujang ( red chile paste), soy sauce, and some other spices in the Kimchi Fried rice.
You can add ham, bacon, sausage, spam, and canned tuna into the Kimchi Fried Rice.
Bacon gives a smoky flavor and a can of tuna gives extra fish flavor to the Kimchi Fried rice.
Since this is a taste of home, you can throw in anything you have in the fridge – from leftover rice to the last few carrots, mushrooms, and onion.
Another benefit of making the kimchi fried rice is that it is better to use leftover steamed rice, especially one or two-day-old rice. Typical freshly steamed rice has moisture and a soft texture but it is not good for mixing with kimchi. Because it will go gluggy.
Many Koreans also put a fried egg on top of rice too.
Anyway, we hope you enjoy our recipe!
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
How to Make Kimchi Fried Rice – 김치볶음밥
KIMCHI FRIED RICE (김치 볶음밥)
Ingredients
- 1 cup kimchi, cut into thumbnail size pieces
- 150 g bacon (5.3 ounces), cut into thumbnail size pieces
- 1 pack enoki mushrooms (200 g / 7 ounces ), root removed, rinsed and drained (optional)
- 3 cups steamed short grain rice (or medium grain rice), – if it is freshly cooked, leave it out for 5 to 10 mins at room temperature to cool down before cooking
- 4 x-large eggs cooked sunny side up or per your preference
- 1/2 tsp minced garlic
- 1/4 cup Kimchi juice (*see note) – this liquid is from the bottom of the kimchi container
- 1/2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds to garnish
- 1 Tbsp toasted sesame seeds to garnish
- 1/2 stalk green onion to garnish, thinly sliced
- roasted seasoned seaweed , shredded
Instructions
- On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
- Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
- Add the Kimchi and stir until 80% of it is cooked.
- Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
- Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
- Add the sesame oil and mix them well. Remove from the heat.
- Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!
