Tangy and Spicy Kimchi Fried Rice
Baek Jong-won’s Recipe for Delicious Kimchi Fried Rice
A quick and easy kimchi fried rice made with leftover kimchi and rice! This recipe offers a delightful combination of tangy kimchi and a rich texture that will surely stimulate your appetite. Follow these tips inspired by Chef Baek Jong-won for an even more delicious dish.
Main Ingredients- 1 bowl of cold cooked rice (cold rice is better for fried rice than warm rice)
- 1/2 cup finely chopped beef (or ground beef)
- Pinch of salt (for seasoning beef)
- 1 cup finely chopped kkakdugi (well-fermented radish kimchi recommended)
- 1 stalk of green onion
- 20g chives
- 3 Tbsp kkakdugi brine
- 1/2 cup water
- 2 Tbsp cooking oil (adjust based on beef fat content)
Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
- A little sesame seeds (white or black)
- 1 Tbsp soy sauce
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
- A little sesame seeds (white or black)
Cooking Instructions
Step 1
Prepare the beef by finely chopping it into bite-sized pieces. You can use beef intended for japchae, bulgogi, or even stewing beef.
Step 2
Finely chop 1 cup of kkakdugi (radish kimchi). Using well-fermented kkakdugi or seokbakji (a type of mixed vegetable kimchi) will add a deeper flavor. Both are made with radish, so they are interchangeable.
Step 3
Wash and finely chop the green onion, removing the root end. This will be used to create a fragrant green onion oil.
Step 4
Wash the chives, drain them well, and finely chop them. These will be used as a fresh garnish at the end.
Step 5
Heat a pan and cook the chopped beef, seasoned lightly with salt, until nicely browned. This step enhances the beef’s natural flavor.
Step 6
If the beef is lean, add 2 tablespoons of cooking oil to the pan. If your beef has sufficient fat, you can omit the cooking oil.
Step 7
Once the beef is almost cooked through, add the chopped green onions to the pan and stir-fry them together until fragrant. Cook until the green onions are tender and aromatic.
Step 8
When the aroma of the green onions is prominent, add the chopped kkakdugi, kkakdugi brine, soy sauce, and water. Stir-fry everything together as if braising, allowing the flavors to meld. If the kkakdugi is too sour, you can add a little more sugar.
Step 9
Once the kkakdugi is slightly softened, stir in the gochujang and sugar to adjust the seasoning. Be careful not to burn the gochujang while stir-frying.
Step 10
When the sauce has reduced slightly, add the cold cooked rice. Break up any clumps of rice with your spatula or ladle and stir-fry until the rice is evenly mixed with the kkakdugi mixture.
Step 11
Finally, drizzle in the sesame oil for a nutty aroma and give it a quick mix. Your kimchi fried rice is now complete!
Step 12
Prepare a sunny-side-up egg to serve with the fried rice. Breaking the yolk and mixing it into the rice will add extra richness.
Step 13
Serve the kimchi fried rice generously on a plate. Top with the sunny-side-up egg, arrange the chopped chives attractively, and sprinkle with sesame seeds. Enjoy your delicious kimchi fried rice!
