Baek Jong-won’s Golden Kimchi Fried Rice Recipe
Spice up your meal with delicious Kimchi Fried Rice!
Learn how to make Baek Jong-won’s famous Kimchi Fried Rice at home. This recipe is simple yet packed with flavor, perfect for a quick and satisfying meal. We’ll also cover how to make a milder version for kids, ensuring everyone in the family can enjoy this classic Korean dish.
Main Ingredients- Well-fermented Kimchi 1 cup (measured with a paper cup, finely chopped)
- Onion 1 cup (measured with a paper cup, finely minced)
- Green Onion 1/2 cup (measured with a paper cup, finely chopped)
- Warm Cooked Rice 1 bowl (measured with a paper cup)
- Ham 2 cups (measured with a paper cup, finely diced)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Eggs 2
- Cooking Oil 3 Tbsp
Cooking Instructions
Step 1
First, prepare all ingredients according to the recipe measurements using a paper cup. If you’re using very spicy kimchi, you might want to rinse it for a milder taste, especially if making a version for children.
Step 2
Heat a pan over medium heat and add 3 tablespoons of cooking oil. Let it get warm.
Step 3
Add the chopped green onions to the pan and stir-fry over medium-low heat until fragrant. This creates a delicious green onion oil. Once fragrant, add the minced onion and sauté until translucent, which brings out its natural sweetness and aroma.
Step 4
When the onions are translucent, add the diced ham and stir-fry together with the vegetables.
Step 5
Continue to stir-fry until the edges of the ham are lightly browned and everything is well combined. This step enhances the overall umami flavor of the dish.
Step 6
If you’re making a separate, milder version for children, carefully remove the cooked ham and vegetable mixture from the pan at this point. Set it aside.
Step 7
To the remaining mixture in the pan, add 1 tablespoon of gochugaru (Korean chili flakes). Adjust the amount based on your spice preference, as kimchi already contains seasonings.
Step 8
Stir-fry the gochugaru quickly over low heat, being careful not to burn it, to allow the seasoning to meld with the ingredients.
Step 9
Once the vegetables and seasoning are mixed, push the ingredients to one side of the pan. Pour 1 tablespoon of soy sauce into the empty space. Let it sizzle and caramelize slightly before mixing it with the rest of the ingredients. This creates a deeper soy sauce flavor.
Step 10
Continue to stir-fry, mixing the soy sauce in, until all the ingredients are harmoniously combined and beautifully seasoned.
Step 11
Add 1 bowl of warm cooked rice to the pan. Using warm rice, rather than cold, helps prevent the rice grains from clumping and results in a fluffier fried rice.
Step 12
Use a spatula or ladle to press down on the rice as you stir-fry. This helps break up any clumps and ensures the seasoning is evenly distributed throughout the rice, making it more flavorful.
Step 13
While the kimchi fried rice is cooking, prepare the fried eggs in a separate pan or on the side of the same pan. Cook them to your preference – sunny-side up or fully cooked.
Step 14
Before serving, place a rice bowl upside down on your serving plate. Fill the bowl tightly with the kimchi fried rice, pressing it down firmly with a spoon to shape it.
Step 15
Carefully invert the bowl onto the plate to reveal the molded fried rice. Top with the prepared fried egg and sprinkle with sesame seeds for a delicious and visually appealing finish!
Step 16
Now, let’s make the kid-friendly version! Add the rinsed kimchi to the reserved ham and vegetable mixture and stir-fry well. Make sure to rinse the kimchi thoroughly to remove excess spice for young palates.
Step 17
For the children’s kimchi fried rice, push the ingredients to the side, add 1 tablespoon of soy sauce, let it sizzle, and then mix it in to add a touch of savory flavor suitable for kids.
Step 18
Add warm rice and stir-fry everything together, breaking up the rice grains so they are easy for children to eat.
Step 19
And the kid-friendly kimchi fried rice is ready! Enjoy a delightful mealtime with your whole family.
