Korean cuisine is quite new to me. To begin with, I tried a few viral Korean TikTok recipes. And then I got so hooked to the flavors, that you would now find a tub of Gochujang and a jar of kimchi all the time in my refrigerator. Kimchi is a nutritious powerhouse, but that’s not all – it also brings incredible flavor to the table! The fermented sour, spicy taste of kimchi might take some time to get used to. So if you are new to kimchi, then this kimchi fried rice is a great way to get introduced to the probiotic. Or if have a jar lying in the refrigerator and its too mature to consume as it is, then add it some cold leftover rice to jazz it up.
Old white rice – My preference is short-grain white rice, better if it is a day old. Medium-grain rice will also work. Basmati rice has a strong aroma and the rest of the flavors don’t sit well. Brown rice doesn’t work well in fried rice. Kimchi– Go for a few days old kimchi for depth of flavor. Gochujang– Again a Korean staple. It’s fermented bean paste with sweet and spicy notes. Soy Sauce- A dash of soy sauce will only make the fried rice better. Scallion– Use the white part to saute in oil and the green part for garnishing. Sesame oil– toasted sesame oil for garnishing. Neutral cooking oil- any neutral cooking oil. Butter– finish off the dish with a dollop of butter. it’s optional but adds a beautiful rich flavor. Toasted sesame seeds Seaweed strips
Adding vegetables or protein makes it more wholesome and filling. You can add diced carrot, green peas, bok choy, and mushrooms(enoki especially). Bacon makes everything better and I love to add it sometimes. Cooked shrimp, pork, or chicken can also be added for protein. But what if you don’t have leftover cold rice? You can still make it with same-day rice. Cook rice with a little less water than you usually do. Then spread rice on a baking sheet in a single layer (maybe divide between two sheets) and let it cool down completely for 1-2 hours. Once it comes to room temperature, you can also pop it in the refrigerator for some time for the rice to dry up a little more. Then you are good to go.
Prep Kimchi
Kimchi is loaded with juice and often has big chunks of cabbage. It’s better to squeeze out the juice from the kimchi and measure, though it will be added back to the dish again. By doing so you will have control over how much juice you are adding the to rice. Too much of it and it will make the rice watery.
Other Rice recipes you might want to give a try
Garlic herb rice Egg fried rice Cajun shrimp and rice skillet Mushroom Rice
