Perfectly Flavored Kimchi Fried Rice
Perfectly Flavored Kimchi Fried Rice
Kimchi Fried Rice Recipe with a Golden Ratio (Detailed Instructions Included)
Learn how to make incredibly delicious and flavorful Kimchi Fried Rice with common ingredients you likely have at home! This recipe ensures each grain of rice is perfectly separated and infused with the delightful tangy and sweet flavors of kimchi.
Ingredients- 5-6 cloves Garlic
- 1/4 head well-fermented Kimchi
- Assorted vegetables (onion, carrot, bell pepper, etc.)
- 1.5 bowls Cooked Rice (day-old rice or slightly dry cooked rice is best)
- 1.5 Tbsp Sesame Oil
- Pinch of Salt
- 1/2 Tbsp Oligodang (or corn syrup/sugar)
- Sesame Seeds
- Shredded Seaweed (Gim)
Cooking Instructions
Step 1
Prepare all your ingredients by chopping them into sizes suitable for fried rice. Slice the vegetables thinly, about 1.5-2 cm apart. Cut the whole garlic cloves into 3-4 pieces after removing the ends. Chop the kimchi into 4-5 bite-sized pieces. Using slightly dry or day-old rice is ideal as it helps keep the rice grains separate and gives a better texture when stir-fried. If using fresh rice, let it cool slightly.
Step 2
Heat a pan over medium heat and add about 1.5 tablespoons of sesame oil. Add the garlic cloves (ensure they are patted dry) and fry them until golden brown and fragrant. Tilting the pan can help you fry the garlic evenly with less oil. Continue cooking over medium-high heat until the garlic is lightly golden.
Step 3
Once the garlic turns a beautiful golden hue, add the chopped kimchi to the pan. Reduce the heat to medium-low to prevent the garlic and kimchi from burning. Stir-fry gently and evenly for about 2 minutes and 30 seconds, allowing the kimchi to soften and release its flavors.
Step 4
Now, it’s time to add the rice. It’s best to use a spatula to break up any clumps of rice and spread it evenly in the pan. Keep the heat at medium-low and cook the rice for about 1 minute, ensuring it’s distributed well. Then, increase the heat to medium-high to prepare for more intense stir-frying. Be mindful of these temperature changes for the best results.
Step 5
With the heat at medium-high, quickly stir-fry the rice with the kimchi and garlic mixture for about 1 minute and 30 seconds. Season with a pinch of salt and add 1/2 tablespoon of oligodang (or corn syrup/sugar) for a touch of sweetness and depth of flavor. Oligodang adds gloss and enhances the savory notes.
Step 6
Finally, add your prepared vegetables. Since the vegetables are thinly sliced, stir-fry them quickly over medium-high heat for about 30 seconds to retain their crispness and vibrant color.
Step 7
We’re almost there! Turn the heat up to high. Move the pan and spatula rapidly to stir-fry the rice thoroughly. This quick, high-heat stir-fry helps to slightly toast the rice grains, adding another layer of delicious flavor.
Step 8
Turn off the heat and sprinkle generously with sesame seeds. The residual heat will help release their fragrant aroma.
Step 9
Plate your Kimchi Fried Rice attractively and top with plenty of shredded seaweed (gim). For an extra treat, consider serving it with a fried egg on top!
