Kimchi Fried Rice
김치볶음밥
A representative Korean fried rice (Fried rice) made by stir-frying finely chopped well-ripened kimchi with rice. It is the most popular one-bowl dish that can be completed in 10 minutes with just leftover rice and ripened kimchi. It is usually served with a sunny-side-up fried egg on top.
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Flavor
The tanginess of well-ripened kimchi blends with the nutty umami of sesame oil and stir-fried rice; the sourness mellows during the stir-frying process and transforms into a deep savory umami (Savory umami).
Cooking Tips
Stir-fry the kimchi in oil thoroughly before adding rice to remove the sourness and bring out the umami, then add the rice. Adding a little kimchi brine and gochugaru makes the color and flavor deeper, and finishing with a drizzle of sesame oil, gim-garu, and a sunny-side-up fried egg increases the perfection of the dish.
Substitutes
Long-fermented sour kimchi is key, so it's better than freshly made geotjeori. If you don't have kimchi, you can imitate it by adding gochugaru to sauerkraut. Feel free to add protein like Spam, tuna, or bacon to your taste, and cold, fluffy day-old rice is best for stir-frying.
Brands
(Kimchi) Jongga·Bibigo Pogi Kimchi, (if adding tuna) Dongwon Tuna.
Where to buy
Asian Mart (Pogi Kimchi), Amazon.
Storage
Fried rice tastes best when eaten immediately. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days, and when reheating, stir-fry again with a little sesame oil to revive the texture.
Related
Tuna Kimchi Fried Rice, Spam Kimchi Fried Rice, Kimchi Pilaf, Kimchi Omelet Rice.
FAQ
Q. What kind of kimchi should I use?
A. Well-ripened, sour-tasting kimchi is better than freshly made kimchi. This is because the sourness turns into umami when stir-fried. If the kimchi is too fermented and overly sour, add a little sugar to balance it out.