Making kimchi fried rice, a quick bowl of home-cooked Korean food

A quick bowl of Korean home-cooked food, kimchi fried rice

Kimchi fried rice is one of the most frequently made one-pot dishes in Korean homes. You can make it quickly with just leftover rice and well-cooked kimchi in the refrigerator, and adding green onions and eggs makes it taste and look even better. The sour taste of kimchi, the savory flavor of fried rice, and the softness of eggs all come together, making it a great meal for a busy lunch or simple dinner. This is a relatively easy menu, so I recommend it even to those who are new to making Korean food.

Kimchi fried rice ingredients

For 2 servings, prepare 2 bowls of rice, 1 cup of ripe kimchi, 1 green onion, 2 eggs, 1 tablespoon of soy sauce, 1 teaspoon of sugar, a little red pepper powder or red pepper paste, 1 tablespoon of sesame oil, and sesame seeds. Kimchi should be cut into small pieces rather than very large pieces so that it mixes well with the rice. Adding 2 to 3 tablespoons of kimchi broth will bring out the color and flavor, but if you add too much, the rice may become soggy, so adjust it little by little.

Cooking order

1. Stir-fry green onions and kimchi first.

Put oil in a pan and fry the green onions first to create the green onion oil. When the aroma of green onions rises, add finely chopped kimchi and stir-fry thoroughly over medium heat. You need to fry kimchi first to remove moisture and soften the sour taste. At this time, if you add just a little bit of sugar, the sourness of the kimchi will round out and the taste of the fried rice will feel more balanced.

2. Add rice and stir-fry evenly

When the kimchi is shiny and shiny, add the rice and press down with a spatula to loosen it. If you use cold rice, slightly warm it in the microwave to reduce lumpiness. Adding soy sauce around the edge of the pan to slightly burn it will improve the flavor. You can adjust the spiciness and color by adding red pepper paste or red pepper powder according to your taste.

3. Finish with eggs and sesame oil

Once the rice grains are evenly coated with the seasoning, turn off the heat and mix in the sesame oil. If the egg is soft-boiled and fried, the yolk mixes with the fried rice and adds a soft taste. If you sprinkle sesame seeds and finely chopped green onions at the end, your home-made kimchi fried rice will be as delicious as a restaurant menu.

Tips for making it delicious

When it comes to kimchi fried rice, the taste of kimchi is the most important. If the kimchi is too raw, it may lack sourness and umami, so it is best to use well-ripened kimchi if possible. Rice that is soft but not dry goes well with it. If you spread the rice widely in the pan and press it briefly, the bottom will become slightly crispy and you can enjoy a more savory taste.

How to apply and enjoy

You can enjoy it in a different style by adding tuna, ham, bacon, cheese, and dried seaweed powder to basic kimchi fried rice. If the spicy taste is too much for you, you can make it soft by mixing eggs like scrambled eggs or adding cheese. When you want to make delicious use of leftover kimchi and rice, kimchi fried rice is the quickest and most filling Korean meal.

Storage and warming tips

Kimchi fried rice is best when eaten right away, but if you have leftovers, let it cool completely and store in an airtight container in the refrigerator. When reheating, put a little oil in the pan and heat it like frying. The rice grains will stick together less than in the microwave and the flavor will be preserved. When preparing a lunch box, it is recommended to add fried eggs separately or cook them hard-boiled.

Depending on your preference, you can sprinkle a generous amount of dried seaweed powder or add sesame oil at the end to deepen the flavor and make the spiciness of the kimchi more mellow.