Popping Tobiko Kimchi Fried Rice
Popping Tobiko Kimchi Fried Rice
How to Make Tobiko Kimchi Fried Rice: A Fun and Flavorful Dish
This kimchi fried rice is a delight to eat, with the tobiko (flying fish roe) providing a fun, popping sensation in every bite! The savory and slightly spicy kimchi combined with the rich flavor of tobiko makes for a truly enjoyable meal. Even children will love this delightful variation of kimchi fried rice!
Ingredients for Your Delicious Kimchi Fried Rice- 1 cup kimchi, chopped
- 1/2 stalk green onion, finely chopped
- 1 bowl (approx. 200g) cooked rice, preferably warm
- 2 tablespoons tobiko (flying fish roe)
- 1 tablespoon mirin (sweet rice wine) for tenderizing and removing fishy odor
- 2/3 tablespoon soy sauce for depth of flavor
- 1 tablespoon perilla oil (deul-gireum) for nutty aroma
- 1 egg for topping
Cooking Instructions
Step 1
Let’s start by prepping our ingredients for this delicious kimchi fried rice! First, finely chop the kimchi into bite-sized pieces. Then, take half a stalk of green onion, wash it thoroughly, and slice it thinly. Chopping the green onion finely will help release its fragrant aroma when stir-fried.
Step 2
Next, we’ll enhance the flavor and texture of the tobiko. In a small bowl, combine the 2 tablespoons of tobiko with 1 tablespoon of mirin. Gently mix them together. This step is key to removing any potential fishy smell from the tobiko and helps it retain its delightful pop. Let it sit for a few minutes to allow the mirin to work its magic. Afterward, drain the tobiko using a fine-mesh sieve to remove excess liquid. This will prevent the fried rice from becoming mushy and ensure each grain of rice stays separate.
Step 3
Now, let’s get cooking! Heat a lightly oiled pan over medium heat. Add the chopped green onions and stir-fry until they become fragrant and slightly softened, releasing their sweet aroma to create ‘green onion oil.’ Once the green onions are aromatic, add the chopped kimchi to the pan. Stir-fry the kimchi until it becomes slightly translucent and tender. If your kimchi is very sour, you can add a pinch of sugar at this stage to balance the flavors.
Step 4
When the kimchi is nicely sautéed, it’s time to add another layer of flavor. Pour the 2/3 tablespoon of soy sauce around the edges of the pan. This helps to caramelize the soy sauce slightly, adding a deeper umami profile to the dish. Once the soy sauce is incorporated, add the bowl of warm rice. Using a spatula, gently break up any clumps of rice and mix it thoroughly with the kimchi and other ingredients until everything is evenly distributed.
Step 5
Continue to stir-fry, ensuring that each grain of rice is coated with the flavorful kimchi mixture. Now, add the prepared tobiko to the pan. Stir quickly to incorporate the tobiko throughout the rice. You’ll know it’s cooking when the tobiko turns opaque and you hear a faint popping sound. Just before you’re ready to finish, drizzle in the 1 tablespoon of perilla oil for its rich, nutty fragrance. Give it one final, gentle stir to combine everything beautifully. The perilla oil adds a wonderful finishing touch!
Step 6
For the perfect finishing touch, prepare a fried egg to your liking (sunny-side up or over easy works wonderfully) and place it on top of the kimchi fried rice. The combination of the popping tobiko, savory kimchi, fluffy rice, and the creamy egg yolk creates a truly satisfying and visually appealing meal. Enjoy your homemade Tobiko Kimchi Fried Rice!
