Kimchi Fried Rice
The secret to this dish is the acidity of the kimchi. If your kimchi isn't sour, it won't have the depth needed to cut through the starch of the rice.
Use the coldest rice you have.
Fresh, warm rice will turn into a mushy paste in the pan. If you only have fresh rice, spread it on a baking sheet and put it in the freezer for ten minutes before cooking.
- Cast iron skillet or carbon steel wok
- Spatula
- Small bowl for mixing sauce
What goes in.
- 2 cupscold, cooked short-grain white rice
- 1 cupwell-fermented kimchi, chopped into 1-inch pieces
- 3 tbspkimchi brine
- 1 tbspgochujang
- 1 tspsoy sauce
- 1 tbsptoasted sesame oil
- 2 tbspneutral oil, like grapeseed or canola
- 2eggs
- 1 stalkgreen onion, thinly sliced
Caramelizing the kimchi
Do not rush the kimchi. You need to fry it in oil until the cabbage edges darken and the moisture evaporates. This concentrates the flavor and prevents the rice from getting soggy.
The method.
Mix the sauce
Whisk the kimchi brine, gochujang, and soy sauce in a small bowl until smooth.
Fry the kimchi
Heat the neutral oil in your skillet over medium-high heat. Add the kimchi and fry until the pieces are slightly browned and fragrant, about 3 minutes.
Combine rice and sauce
Add the cold rice to the pan, breaking up any clumps with your spatula. Pour the sauce over the rice and stir constantly for 4 minutes until the rice is evenly coated and slightly toasted.
Finish and serve
Drizzle with sesame oil, stir once, and remove from heat. Fry the eggs in a separate pan and place one over each serving.
Other turns to take.
Bacon or Pork Belly
Render diced pork belly in the pan before adding the kimchi for extra fat and richness.
Canned Tuna
Fold in a drained tin of tuna at the same time as the rice for a common, hearty variation.
When it doesn't go to plan.
Toasted sesame seeds add a necessary texture contrast when sprinkled on at the end.
If the rice sticks to the pan, increase the heat slightly and add an extra teaspoon of oil.
Using a wide skillet gives you more surface area to crisp the rice grains rather than steaming them.
The ones that keep coming up.
Can I use freshly cooked rice?
Avoid it if possible. The extra moisture in fresh rice makes it break down under the spatula.
How do I know if my kimchi is fermented enough?
It should have a sharp, sour smell and a soft texture. If it's still crunchy and sweet, let it sit in your pantry for a few days.
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