A Whole New Kimchi Fried Rice
Forget kimchi fried rice as you know it! In this brand-new method you mix all the seasonings into the kimchi first, then fry everything at once. A touch of mayo and doenjang adds deep savory flavor.
Ingredients
Ingredients
- Kimchi1 cup
- Cooked rice2 bowls
- Cooking oil3 Tbsp
- Minced green onion2 tbsp
Sauce & Seasoning
- Sugar1 tbsp
- Soy sauce1 tbsp
- Red chili powder1 tbsp
- Sesame oil2 tbsp
- Mayonnaise1 tbsp
- Doenjang (soybean paste)1/3 tbsp
Directions
- 1
Finely chop 1 cup of kimchi. Slightly fermented kimchi works better than fresh, just-made kimchi.
- 2
Add all the seasonings to the chopped kimchi and mix well. Heat 3 tbsp of oil in a pan, spread the seasoned kimchi evenly, cover, and leave for about 1 minute.
- 3
Uncover and check the moisture. If it's still watery, stir-fry 1 more minute; once most of the liquid has cooked off, add 2 bowls of rice.
- 4
Mix until no white rice shows, then spread the rice flat in the pan, cover, and leave over high heat for 20–30 seconds.
- 5
Your completely new-style kimchi fried rice is done. Enjoy!
Tips
You can make it plenty delicious with store-bought kimchi, because the flavor comes from the harmony of kimchi and seasonings rather than the kimchi alone. Finely chopped, slightly fermented kkakdugi (radish kimchi) works great instead of cabbage kimchi too.