The Sensational ‘Shocking’ Kimchi Fried Rice (Chung-Kim-Bok) Recipe
The Sensational ‘Shocking’ Kimchi Fried Rice (Chung-Kim-Bok) Recipe
Once You Taste It, You Won’t Forget! The Special Recipe Endorsed by Park Na-rae
Have you heard of the ‘Shocking Kimchi Fried Rice’ that became a huge hit after broadcaster Park Na-rae mentioned it on a TV show? The name alone sparks curiosity about its taste, so I decided to make it myself. I wondered what kind of special flavor was hidden within. This recipe, known as ‘Chung-Kim-Bok’ for short, promises a taste as surprising as its name! I’ll guide you through the detailed steps on how to make it. I’ll explain everything kindly, so even beginners can follow along easily. Let’s try making delicious Chung-Kim-Bok together!
Basic Ingredients- 1 bowl of freshly cooked warm rice
- 1 bowl of well-fermented kimchi (aged kimchi recommended)
- 1 Tbsp cooking oil
- Appropriate amount of canned tuna or ham (optional)
- 1 Tbsp corn syrup (or rice syrup)
- 2/3 Tbsp red pepper flakes (gochugaru)
- 2/3 Tbsp MSG-based seasoning powder (like Dashida, or umami enhancer)
Cooking Instructions
Step 1
First, prepare the star ingredient of kimchi fried rice: well-fermented kimchi. Chop the kimchi into bite-sized pieces. Using aged kimchi will give you a deeper and richer flavor.
Step 2
The original ‘Shocking Kimchi Fried Rice’ recipe calls for canned tuna, but if you don’t have tuna or prefer ham, you can substitute it with ham for a delicious result! I personally enjoy the flavor of ham, so I prepared Spam.
Step 3
Dice the prepared ham (or tuna) into small cubes, similar in size to the kimchi. Now, all the ingredients for the Shocking Kimchi Fried Rice are ready! It’s simpler than you thought, right?
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Once the pan is preheated, add the chopped kimchi and stir-fry it well. It’s important to sauté the kimchi until it becomes translucent and tender.
Step 5
As the kimchi turns translucent and starts to cook, add the prepared ham (or tuna) and stir-fry them together. Continue stir-frying until the ham is lightly browned and well combined with the kimchi.
Step 6
Now for the special point of the ‘Shocking Kimchi Fried Rice’ recipe – adding corn syrup! Add 1 tablespoon of corn syrup for sweetness and a glossy finish. Then, add 2/3 tablespoon each of gochugaru and MSG-based seasoning powder (or umami enhancer). Stir-fry these seasonings over medium heat until they are well combined and slightly reduced.
Step 7
Continue to stir-fry until all the ingredients come together like a single mass and look glossy. It’s good to break up the rice and mix it well to prevent clumping. Once the ingredients are sufficiently stir-fried, reduce the heat to low. Add 1 bowl of warm rice and mix it thoroughly with the kimchi mixture until the rice is evenly coated.
Step 8
Every grain of rice is coated with the delicious kimchi seasoning, and a wonderful aroma fills the air. It smells so good already, but let’s add the final touch to make our Chung-Kim-Bok truly sensational!
Step 9
Make a fried egg to top the rice. A sunny-side-up egg with a runny yolk is perfect for fried rice. Cook the egg so that the whites are just set and the yolk remains soft and runny. Don’t overcook it!
Step 10
Finally, place the sunny-side-up fried egg on top of the finished kimchi fried rice. Drizzle with sesame oil and sprinkle with sesame seeds to your liking. I personally found that a little dash of black pepper enhanced the flavor even more and made it delicious! With these final touches, your Shocking Kimchi Fried Rice, Chung-Kim-Bok recipe, is complete – both visually appealing and incredibly tasty. Enjoy your meal!
