Today, let’s make Kimchi Fried Rice, but let’s make it in 3 ways: 2 types of Kimchi Fried Rice (Kimchi Bokkeumbap) and Kimchi Fried Noodles. They are super easy to make and everything you need is pretty much like in your kitchen. The taste? Don’t worry about it. Once you taste it, you may want to open a Korean restaurant. Alright, are you guys ready? Let’s get started!
FOR THE BEST KIMCHI FRIED RICE
- Kimchi: For kimchi fried rice, we need fermented kimchi, which is a bit sour. You just bought kimchi, so your kimchi is not ready yet? Then, add a little bit of vinegar (1 tsp) into your kimchi. That will help!
- Rice: Typically, freshly cooked rice has a lot of moisture, so it can get soggy or mushy quite easily. Thus, I recommend using day-old rice. However, if you only have freshly cooked rice, spread it out on a wide plate and let it cool down completely so that a lot of moisture can be evaporated.
Classic Kimchi Fried Rice (1 serving)
Ingredients:
- 1 strip (60g) uncooked bacon (or chicken, beef, pork, etc.)
- 1-2 green onions
- 3.5 oz (100g) well-fermented kimchi
- 1 tbsp neutral-tasting oil
- 1 cup (210g) cooked and cooled rice (preferably day-old rice)
- 1 tsp toasted sesame oil
Seasoning:
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp MSG (optional)
To Serve (optional):
- 1 fried egg
- Korean seasoned seaweed
- Green onion
- Toasted sesame seeds
Instructions:
1. Cut the bacon into thin strips. Thinly slice the green onions.
2. Using tongs and scissors, cut kimchi into small bite-sized pieces. Add the Korean chili pepper flakes, soy sauce, oyster sauce, sugar, and MSG (if using). Mix well.
3. In a wok (or pan), add the cooking oil (1 tbsp), green onions, and bacon. Place it over medium heat. Saute for 2 minutes or until fragrant.
4. Add the kimchi and stir-fry it. Add water (1-2 tbsp) if it’s too dry. Throw in the rice and mix well. Once the rice is coated well, add the sesame oil (1 tsp). Give it a final mix.
5. Top with a fried egg, seasoned seaweed, green onions, and sesame seeds, if using. Enjoy!
NOTE:
- If bacon is not your thing, use chicken, beef, or different types of pork instead. Spam or canned tuna can also be a good substitute, so just use what you have. Everything will turn out fantastic.
Volcano Kimchi Fried Rice (1 serving)
Ingredients:
- 4.2 oz (120g) well-fermented kimchi
- 1-2 green onions
- 2-3 large eggs
- 3.5 oz (100g) thinly-sliced pork belly (or bacon)
- 1 cup (210g) cooked and cooled rice (preferably day-old rice)
- 1 tbsp Korean chili paste (gochujang)
- 1 tsp toasted sesame oil
- 1 cup shredded cheese
Instructions:
1. Using tongs and scissors, cut kimchi into small bite-sized pieces. If you want to make it extra special, add the seasonings (gochugaru, soy sauce, oyster sauce, sugar, and MSG (if using)) just like the first recipe.
2. Thinly slice the green onions.
3. In a separate bowl, crack in 2 or 3 eggs. Beat them up really well. Set aside.
4. Place a wok (or pan) over medium heat and add the pork belly. Once you’ve got good color on both sides, remove from the pan. Cut it into bite-sized pieces with scissors. Set aside.
5. In the same pan, add the green onions. Saute for 1 minute or until fragrant. Add the kimchi and cook for 2 to 3 minutes. Add the rice and the cooked pork belly. Stir to combine.
6. If you didn’t add the seasonings in STEP 1, add the Korean chili paste (1 tbsp) and sesame oil (1 tsp). Mix to combine.
7. Move the rice to the middle of the pan and shape it into a mountain. Indent the top a little and make a pathway for the magma. Pour the eggs on top.
8. Add some cheese all over the eggs. Cover and let it cook for another 1 to 2 minutes. Enjoy~!
Kimchi Fried Noodles (1 serving)
Ingredients:
- 1-2 green onions
- 3.5 oz (100g) well-fermented kimchi
- 1 tbsp neutral-tasting oil
- 3.5 oz (100g) ground pork (or chicken)
- Black pepper, to taste
- Udon noodles (210g) (or any other noodles such as yakisoba, instant ramyun noodles, etc.)
- 1 fried egg
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 3 tbsp water
Instructions:
1. Thinly slice the green onions.
2. Using tongs and scissors, cut kimchi into small bite-sized pieces. Add the Korean chili pepper flakes, soy sauce, oyster sauce, sugar, and water. Mix well.
3. In a wok (or pan), heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the ground pork and green onions (save some for garnish). Cook until the pork is no longer pink.
4. Add a few shakes of black pepper and kimchi. Let it cook for about 2 minutes.
5. Add the sauce and stir to combine. Put udon noodles directly into the pan. Add water (3-4 tbsp) and cover. (If you’re using other noodles, make sure to cook beforehand.)
6. After 2 to 3 minutes, open it and toss together. Garnish with a fried egg, green onions, and sesame seeds. Enjoy~!
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Classic Kimchi Fried Rice
1
servingsIngredients
1 strip (60g) uncooked bacon (or chicken, beef, pork, etc.)
1-2 green onions
3.5 oz (100g) well-fermented kimchi
1 tbsp neutral-tasting oil
1 cup (210g) cooked and cooled rice (preferably day-old rice)
1 tsp toasted sesame oil
- Seasoning:
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp sugar
1/2 tsp MSG (optional)
- To Serve (optional):
1 fried egg
Korean seasoned seaweed
Green onion
Toasted sesame seeds
Directions
- Cut the bacon into thin strips. Thinly slice the green onions.
- Using tongs and scissors, cut kimchi into small bite-sized pieces. Add the Korean chili pepper flakes, soy sauce, oyster sauce, sugar, and MSG (if using). Mix well.
- In a wok (or pan), add the cooking oil (1 tbsp), green onions, and bacon. Place it over medium heat. Saute for 2 minutes or until fragrant.
- Add the kimchi and stir-fry it. Add water (1-2 tbsp) if it’s too dry. Add the rice and mix well. Once the rice is coated well, add the sesame oil (1 tsp). Give it a final mix.
- Top with a fried egg, seasoned seaweed, green onions, and sesame seeds, if using. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
Excellent recipes – I have tried many of yours and they are easy to follow, fuss-free and delicious. Thank you!
Made the basic Kim chi fried rice with ground beef and love the flavour! Thank you! I need to try more of your recipes.