Shocking Kimchi Fried Rice (Chung-Kim-Bok) Golden Recipe
Nostalgic Taste! Making the Original Chung-Kim-Bok Recipe Exactly: The Standard of Kimchi Fried Rice
Kimchi fried rice, which is easy to make at home, is always one of my favorite dishes. While kimchi fried rice can be prepared in various ways, my most preferred method is the ‘Shocking Kimchi Fried Rice,’ or ‘Chung-Kim-Bok’ for short! This recipe gained popularity in 2004 after a post on an online community went viral. Today, I’ll introduce how to make Chung-Kim-Bok exactly like the original recipe, preserving its timeless flavor! Taste the standard of kimchi fried rice that boasts a deep flavor even without special ingredients.
Essential Ingredients- 2 bowls of warm cooked rice
- 1 bowl of well-fermented kimchi
- 100g canned tuna (small can)
- 2 Tbsp oligo syrup (corn syrup)
- 1.5 Tbsp fine gochugaru (Korean chili powder)
- 1.5 Tbsp Dashida (MSG-based seasoning)
- 1 fresh egg
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the well-fermented kimchi. Chop the kimchi into bite-sized pieces. I like to keep some texture, so I cut them slightly larger, but if you prefer a softer texture, feel free to chop them smaller. The taste will vary depending on the type and ripeness of the kimchi, so use the kimchi you enjoy the most at home.
Step 2
Now, heat a frying pan over medium heat and add a little cooking oil. Add all the chopped kimchi, 100g of drained tuna, 2 tablespoons of oligo syrup, 1.5 tablespoons of gochugaru, and 0.5 tablespoon of Dashida. Stir-fry until the kimchi softens. Be careful not to use high heat, as the kimchi can burn; maintain medium heat.
Step 3
It’s crucial to stir-fry until the moisture from the kimchi and tuna has evaporated, the ingredients clump together, and a delicious aroma rises. This process is key to bringing out the deep flavor of the kimchi fried rice.
Step 4
Once the ingredients are well-fried and glossy, reduce the heat to medium. Add 2 bowls of warm cooked rice and gently break up the rice with a spatula, mixing it thoroughly with the kimchi mixture. Continue to stir-fry until every grain of rice is coated with the flavorful seasoning. This will result in perfectly cooked kimchi fried rice.
Step 5
There’s one more indispensable magical ingredient in Shocking Kimchi Fried Rice (Chung-Kim-Bok): a perfectly fried sunny-side-up egg! Its rich, runny yolk creates a fantastic harmony with the fried rice. Fry an egg sunny-side-up separately while the fried rice is cooking, and have it ready.
