Kimchi is a Korean dish of pickled vegetables. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. In my experience, most Korean restaurants serve this fried rice with eggs. Add the soy sauce, sesame oil, kimchi juice, and gochujang paste (Optional if you don’t like spicy) and mix it well. This is a vegetarian dish which is healthy and delicious. It needs to be cooked in advance, ideally the day before, but you could also cook it on the day you are cooking and leave it until completely cool. I have to say I can eat it with pretty much anything: as an accompaniment to a hearty stew (even if I cooked a Romanian or German stew that has no hint of anything Korean or Asian in it), I eat kimchi with bread and cheese, with polenta dishes or with meatballs…. Before cooking the Kimchi fried rice, I already made a sunny side up egg. A few things about this recipe: If you’re not doing the Whole30 or you’re okay having rice, I highly recommend trying this recipe with leftover cold rice. Furthermore, I use Bean sprout as a vegetables for my fried rice, and ingredients to make a sauce. You can buy it in any korean grocery stores or in a large supermarket in the international section. 1 tbsp soy sauce. Firstly, add oil in the frying pan. Lastly, add sauces, sesame oil, and salt, and mix the rice again. I also add some roasted sesame seeds on top of the finished Gochujang fried rice, they are almost a must for any Korean dish I happen to cook lately. Egg is a perfect topping with this delicious vegetarian dish. I bought it to make some Korean oven-baked chicken wings and I was hooked. For this Korean fried rice, I am using white steamed rice. Heat a heavy-bottomed pan (cast iron is great) over medium heat. If the Middle East and the United States have their pickle, then Koreans as well have their Kimchi. Plus any fried rice with bacon is totally better! Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice. I generally use leftover kimchi for a fried rice … If you are interested to know how to make this korean rice dish, I have provided the full recipe below. Begin preparing kimchi fried rice by mixing sauce—2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp maple syrup. For serving size, transfer 1 to 1.5 cup of kimchi rice in the plate or bowl. I know a lot of Korean people that actually prefer it without gochujang. Once the vegetables are tender, add in 1 teaspoon grated ginger and 2 cloves grated garlic. Use about two cups for the recipe. Serves 4. While I don’t care for kimchi that much(I like other pickled veggies though), my husband loves it and would certainly be happy with your dish. I have tried many korean restaurant in my current city, and I find them very delicious and spicy. Required fields are marked *. This look wonderful! If you are a vegetarian, adding egg is an optional. Later, add kimchi followed by bean sprout and stir it for a few minutes. Hi Kate. When oil begins … This rice might be hard but they are nutritious, and it has high in fiber. When eating in a Korean restaurant, I observed the common dish they served is Kimchi. Craving for that Kimchi Fried Rice that you had in Korea previously? You can add salt or omit it according to your taste. 3 garlic cloves, finely chopped. 3 cup of cooked Japanese Rice or any short grain rice, 1 teaspoon of Korean red chilli pasta gojuchang (Optional), 3 cooked sunny side up egg (1 egg for each serving rice) (Optional), 1 tablespoon of toasted sesame seed (For Garnish) (Optional). Can you make kimchi fried rice without gochujang? This fried rice looks delicious and flavorful! The probiotics (good live bacteria and yeasts) are also formed during the fermentation process. Add the gochujang and toss in the wok for about a minute until it is fragrant as well. Do you know that Korean food is one of the healthiest food in the world? Stir it for few minutes or until it turns light brown. When it comes to Korean food, it all started with a rather large container of gochujang paste (Amazon affiliate link). The consistency will be a bit different, but the dish will be equally delicious. Sometimes when I want to fix a quick and lazy meal, I simply top kimchi on steamed rice with a fried egg. Add rice, kimchi juice, gochujang and stir together for 5-7 minutes until the liquid is absorbed by the rice. I used prepared kimchi which is sold in Korean grocery stores. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Drizzle the sesame oil over the rice and use your hands to mix it, so each grain of rice is coated with oil, and there are big clumps. Add Kimchi liquid, Gochujang and a little bit of soy sauce. You might notice there is a liquid when removing the kimchi from the jar or container. Stir it for few minutes or until it turns light brown. . Add the cooked rice in the pan, and stir it for up to 1 minute. In addition to that, I also use sesame oil to give a nutty flavor to the rice. What is Kimchi Fried Rice. Whisk the kimchi juice, gochujang and soy sauce together until the gochujang is completely dissolved. And don't forget the egg...gotta have fried rice with egg! You could make it with other vegetables like white cabbage, different sorts of radishes, carrots, cucumber and so on. Also, it is a very healthy dish that is rich in antioxidants and is considered as a probiotic food. Especially if your kimchi is already spicy and salty. Suggest to use a day old (pre-cooked) jasmine rice Or medium-grain rice to make kimchi fried rice. The sauce is a combination of soy sauce, sesame oil, kimchi juice, and gochujang (Korean red chili paste). You can now recreate this Kimchi Fried Rice dish under 30 minutes at home. Fried rice Korean style with gochujang. Your email address will not be published. 300 g/ 10.6 oz / 1 1/3 cups uncooked rice yield more or less 600 g/ 1.3 lbs/ about 4 cups cooked rice. Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) Yes! Chop the whites of the spring onions and leave the greens for garnishing the dish. Kimchi fried rice, or Kimchi Bokkeumbap, is a great way to use your kimchi … Your dish looks amazing. Once the oil is hot, add onion first. ; Add rice, kimchi juice, water, and gochujang.Stir all the ingredients together for about 7 minutes with a wooden spoon. Yum! Once it is hot, add onion & garlic, and stir it for a few minutes. It will not make a difference except the rice may not stick together. (Please be … Make rice 1-2 days before using it for kimchi fried rice. Thanks for sharing. Nutrition information isn’t always accurate. Hello! to my wimpy taste buds, it’s really spicy, so i like a little sesame oil to help cut that heat. One great ingredient I haven't mentioned yet is Gochujang - Korean chilli paste. I agreed. Gochujang is a Korean chilli pepper paste, can buy at Supermarket Asian counter or at Asian groceries. a little soy sauce and rice … In addition to that, I love eating kimchi fried rice with vegetable lumpia and Korean beef stir fry. What is Kimchi Fried Rice? It looks like a perfectly healthy and flavourful meal! I’m sure you’ll make fantastic kimchi as long as you use Korean chilli powder (if I may advise…) but I know it’s easy to buy on internet in every European country (this is how I buy it by the way). Fry the eggs to your liking. Heat 1 tablespoon oil in a large cast-iron skillet or nonstick pan over high heat. Ensure everything is well mixed. (you can make my vegan kimchi or use store-bought one) Seasoned with some soy sauce and toasted sesame on top, this vegan kimchi fried rice is simple, tasty, and great for meal prep. Some people may not like the taste since it has a perfume smell. But if I happen to have basmati or plain rice leftovers I would use those as well. Kimchi Fried Rice with Spam is a dish that is made with leftovers and spicy Korean condiments like Kimchi pickled cabbage and Gochujang spicy paste. It may not be traditional to the locals, but I find it delicious, which blends well with the fried rice, fried spring roll, and beef stir fry. The fermentation with the lactic acid bacteria is a natural process in which the bacteria feed on the sugar and starch in the food, creating the lactic acid and thus preserving the food. Heat up a pan. Start with ¾ tablespoon gochujang paste and increase the amount (up to 3 tablespoons – very hot!) Vegan Kimchi Fried Rice. I love fried rice. To give it more texture and flavor a variety of meat and/or vegetables are often added. I’ve made those particular chicken wings several times already, I used it to marinate chicken drumsticks and to make an amazing Korean chicken stew. the gochujang paste is a really concentrated spicy and salty and sweet mix (it’s like miso or fish sauce or mustard – use it as a condiment, not as a beverage), so i add a few more ingredients to balance it out. Romanian pickles are not spicy at all, but it doesn’t matter if they are only sour or spicy and and sour, love them all. I keep seeing Kimchi in the supermarket but wasn't sure how to use it. I guess you really love kimchi! Finely slice the kimchi. 3 cups cooked and refrigerated day old rice, left overs are perfect. Hi, I'm Saif! I serve the dish topped with fried eggs, one or two per person, you can decide that. 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