Kimchi Fried Rice
User Reviews
4.8
Kimchi Fried Rice
Description
This Kimchi Fried Rice recipe starts by squeezing kimchi to extract the juice, which is combined with gochujang chili paste and soy sauce to create a flavorful sauce. Cooked short-grain rice is coated with toasted sesame oil, which adds aroma and prevents clumping. The chopped kimchi is stir-fried in vegetable oil until fragrant and slightly browned before adding the rice and scallions.
Pouring the kimchi juice mixture over the rice and increasing the heat develops a light browning that enhances depth and texture while balancing the rice’s softness. The final rice has a slightly sticky yet separated texture with spicy, tangy, and savory elements coming from the kimchi and sauces.
Adding a sunny-side-up egg on top enriches the dish with creamy yolk, complementing the spicy notes. This dish can be served on its own or as a hearty accompaniment to other Korean or Asian-inspired dishes.
Ingredients
- 115 grams kimchi (½ cup packed, chopped)
- ¼ cup kimchi juice
- 2 teaspoons gochujang
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil toasted
- 370 grams short-grain rice about 2 cups, cooked
- 1 tablespoon vegetable oil
- 1 scallion (finely chopped)
- 2 egg sunny side up
Instructions
- Before you measure out the 115 grams kimchi, squeeze the juice out of it into a liquid measuring cup. This liquid is the "kimchi juice."
- Whisk the ¼ cup kimchi juice, 2 teaspoons gochujang, and 1 teaspoon soy sauce together until the gochujang is completely dissolved.
- Drizzle the 2 teaspoons toasted sesame oil over the 370 grams cooked short-grain rice and use your hands to mix it so each grain of rice is coated with oil and there are no big clumps.
- Put 1 tablespoon vegetable oil in a frying pan and heat over medium-high heat until hot. Add the chopped kimchi and stir-fry until the kimchi is starting to brown and is very fragrant.
- Add the rice and 1 scallion, then stir-fry with a spatula, pressing down on any clumps until the rice is uniform in color.
- Pour the kimchi juice mixture over the rice and turn up the heat to high. Stir-fry, tossing the rice occasionally until the rice starts to brown and doesn't stick together quite as much.
- Since kimchi varies in saltiness, taste the kimchi bokkeumbap and season with more soy sauce or salt if needed.
- When the fried rice is done, add the scallions and then plate. Top the servings with 2 sunny side up eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 164mg | 55% |
| Sodium | 234mg | 10% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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