Description
Homemade kimchi fried rice blends Korean culinary traditions with simple, hearty ingredients. Spicy, tangy kimchi and crispy rice create a satisfying meal that connects home cooks with Seoul’s dynamic street food culture.
Ingredients
Scale
- 2 cups (475 ml) cold cooked white rice
- 1 cup (240 ml) drained Napa cabbage kimchi
- 2 large eggs
- 2 tbsps (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 4 medium scallions
- 1 tbsp (15 ml) gochugaru (Korean pepper flakes)
- 1 tbsp plus 1 ½ tsp (20 ml) soy sauce
- 1 tbsp (15 ml) kimchi brine
- 1 tbsp (12.5 g) granulated sugar
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) toasted sesame oil
- ¼ tsp (1.5 g) kosher salt
- Toasted sesame seeds (for garnish)
Instructions
- Preparation: Thinly slice scallions, reserving dark green parts for garnish, and finely chop kimchi to ensure uniform flavor distribution.
- Sauce Creation: Whisk mayonnaise, kimchi brine, sugar, gochugaru, and soy sauce into a harmonious, smooth blend that will elevate the dish’s complexity.
- Aromatic Foundation: Melt butter in a wok over medium-high heat (350°F / 175°C), creating a golden base for sautéing scallions until fragrant and slightly softened.
- Flavor Building: Introduce chopped kimchi to the wok, stirring continuously until it becomes tender and develops a subtle caramelized character.
- Sauce Integration: Pour prepared sauce into the wok, coating kimchi and scallions thoroughly, allowing the liquid to reduce and concentrate flavors.
- Rice Transformation: Fold in cooked rice, breaking up any clusters and ensuring each grain absorbs the robust kimchi and sauce mixture while developing crispy edges during a 3-4 minute stir-fry.
- Final Seasoning: Drizzle sesame oil and sprinkle salt, adjusting to achieve a perfectly balanced taste profile.
- Egg Embellishment: In a separate skillet, create sunny-side-up eggs with set whites and lusciously runny yolks.
- Plating Artistry: Elegantly transfer kimchi fried rice to serving plates, crown with a perfectly cooked egg, and garnish with reserved scallion greens and a delicate sesame seed sprinkle.
Notes
- Prep Precision: Finely chop kimchi into small, uniform pieces to ensure even flavor distribution and prevent large, overwhelming chunks in each bite.
- Sauce Symphony: Whisk the sauce ingredients thoroughly to create a harmonious blend that enhances the overall taste and ensures no clumpy ingredients remain.
- Heat Control: Maintain medium-high heat to achieve perfect caramelization of kimchi and create crispy rice edges without burning the ingredients.
- Egg Perfection: Cook eggs separately with runny yolks to add a rich, creamy texture that beautifully complements the spicy and tangy kimchi fried rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 3
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 180 mg