The Ultimate Kimchi Fried Rice with a Secret Ingredient!
The Ultimate Kimchi Fried Rice with a Secret Ingredient!
Discover the Magic of Kimchi Fried Rice: Just One Tablespoon of Mayonnaise Makes All the Difference!
Introducing a kimchi fried rice recipe that transforms the wonderfully sour and well-fermented napa cabbage kimchi into an incredibly flavorful dish. By using just a single tablespoon of mayonnaise, we unlock a depth of taste with minimal ingredients. This simple yet magical recipe is sure to become your go-to comfort food!
Main Ingredients- Well-fermented napa cabbage kimchi: 300g
- Warm cooked white rice: 3-4 bowls
- Seaweed flakes or seasoned dried seaweed: a little (for garnish)
Seasonings & Others- Mayonnaise: 1 Tbsp
- Gochugaru (Korean chili powder): 1 Tbsp
- Soy sauce: 1 Tbsp
- Minced garlic: 1 tsp
- Sugar: 1 Tbsp (adjust according to kimchi’s sourness)
- Toasted sesame seeds: a little (for finishing)
- Mayonnaise: 1 Tbsp
- Gochugaru (Korean chili powder): 1 Tbsp
- Soy sauce: 1 Tbsp
- Minced garlic: 1 tsp
- Sugar: 1 Tbsp (adjust according to kimchi’s sourness)
- Toasted sesame seeds: a little (for finishing)
Cooking Instructions
Step 1
First, finely chop the well-fermented napa cabbage kimchi into bite-sized pieces. If the pieces are too large, they can be difficult to stir-fry. Place the chopped kimchi directly into the pan.
Step 2
The white rice for the fried rice should be prepared in advance and allowed to cool slightly. Slightly cooled rice stirs-fry better and remains fluffy, unlike freshly cooked hot rice which tends to clump. If using instant rice bowls, place the clumped rice into a plastic bag and gently break it apart with your hands.
Step 3
Add 1 tablespoon of mayonnaise to the pan with the chopped kimchi. Mayonnaise not only softens the kimchi’s sourness but also adds a wonderful nutty flavor, making it incredibly delicious. (Optional Tip: Some people enjoy stir-frying after creating scallion oil for extra flavor, but mayonnaise alone creates a perfectly rich and not-too-oily result.)
Step 4
Next, add 1 tablespoon of sugar to balance the kimchi’s tanginess, 1 tablespoon of soy sauce for umami, and 1 teaspoon of minced garlic for aroma. Stir-fry everything together. You can adjust the sweetness based on how sour your kimchi is.
Step 5
For a more vibrant red color and a touch of spiciness, add 1 tablespoon of gochugaru (Korean chili powder) to the stir-frying kimchi. Stir-fry over high heat for about 5 minutes, allowing the flavors to meld and the kimchi to fully develop its taste.
Step 6
Once the kimchi is sufficiently stir-fried, add the cooled rice you prepared earlier. Mix well and stir-fry, ensuring the ingredients are evenly distributed. During this stage, reduce the heat to medium-low to prevent the rice from burning.
Step 7
Continue stir-frying for another 2-3 minutes after the rice and kimchi are well combined. Press the rice down firmly against the bottom of the pan to create a slightly browned, crispy layer. This ‘nurungji’ (scorched rice) texture adds a delightful nutty flavor. Finish by sprinkling toasted sesame seeds over the top.
Step 8
To serve, pack the finished kimchi fried rice firmly into a rice bowl. Then, invert the bowl onto a plate or serving dish to create a perfectly round shape, making it look even more appealing. Sprinkle generously with seaweed flakes or seasoned dried seaweed around the edges for an extra boost of nutty flavor and umami!
