Kimchi fried rice

Kimchi Fried Rice

is as common in Korea as Chinese fried rice is in China. Every household makes it, and it’s a thrifty comfort dish that makes use of leftover cooked rice and kimchi from the fridge. Extra ingredients on hand are often added to keep things interesting.

This fiery-red Korean rice dish is more bark than bite! While it is full-flavoured, it is not nearly as blow-your-head-off-spicy as one might expect.

Though having said that, if spicy is your thing, it’s very simple to dial up the spicy factor until you go cross-eyed!

Recipe od Nagi, RecipeTinEats

Servings: 4 - 5

Prep: 10 min, Cook: 6 min. Total: 16 min.

What's in Kimchi fried rice

• Kimchi - Kimchi is a pickled and fermented cabbage, often spicy. Nowadays, it is widely available even in ordinary grocery stores, especially with the overall trend of fermentation in a number of healthy foods.
• Rice - Use daily cooked rice that has been refrigerated. Or better yet, in the freezer? Why not! Rice Type - Any white rice works well for the most neutral flavor base, whether with long, medium or short grain. Jasmine, basmati, brown and other higher flavored rice will also be excellent, but they will add a special flavor to the dish.
• Gochujang - Korean chili paste based on soybeans, full of umami, commonly used in Korean cuisine for spiciness, aroma and its deep red color. With this, he can save any (Asian) food that you feel is missing something, and it will last in the refrigerator almost forever.

Ingredients

• 2 teas. teaspoons of sesame oil, roasted, separated (1 teaspoon + 1 teaspoon)
• 2 cloves garlic, finely chopped
• 200 g - enoki mushrooms - enoki mushrooms are a relatively popular choice that you often see in Korean restaurants.
• 1 tablespoon oil, vegetables, peanuts or canola
• 1 tablespoon gochujang - Korean chili paste
• 1 bottle (closed) kimchi -
• 1/4 cup kimchi juice from the above kimchi
• 3 bowls - one day cooked rice - white rice is the best (and traditional)

Toppings:

• Fried egg, liquid yolk, sun side up
• Black sesame seeds
• Green onion, finely chopped
• Crispy strips of seaweed

Instructions

• Juice the kimchi juice - put the kimchi in a sieve over a bowl. Press firmly to get the most juice. We need juice for the sauce and to reduce the moisture of the kimchi so that the rice is not soaked.
• Measure out the kimchi juice - Measure out 3 tablespoons of kimchi juice and set aside.

• Boil enoki mushrooms - in a large non-stick pan over a medium-high flame, heat 1 no. teaspoons of sesame oil. Add enoki mushrooms, about 1/2 no. teaspoons of garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until completely softened, then remove to a plate.

• Return the pan to the stove. Add oil. Add the garlic and cook for 20 seconds until finely golden. Add gochujang and cook for 30 seconds until it dries a little - just move it to a lump and crush it a little.
• Add the kimchi and cook for 1 minute to overheat them (the kimchi doesn't have to be cooked) and remove excess moisture.

• Add rice and kimchi juice and mix well for about 1.5 minutes. that the rice is evenly coated with all flavors. In particular, ensure that gochujang-coated kimchi are glued together with rice.

• Add Enoki mushrooms and mix well and pour the remaining 1 teaspoon of sesame oil over the rice.

• Serve with garnish of your choice.

Optional toppings: Fried egg and crunchy nori strips

• If you serve Kimchi roasted rice as a side dish for Korean main dishes, especially those that are a little juicy, then it is okay to serve it without garnishes.
• However, if you serve it as a main course, I definitely recommend adding it with roast beef, sun side up! This is a traditional side dish for Kimchi Fried Rice and the liquid yolk basically works as a bit of a sauce to eat.
• Other traditional ingredients that have a visual effect rather than a taste include:
• Crispy strips of nori / dried seaweed.
• Green onions - just finely chopped into a nice smirk of fresh green color.
• Black sesame seeds - black color stands out on red rice and eggs! But again, it's not a big deal to keep.

Enjoy your meal!