Kimchi Fried Rice
It’s an undeniable fact that Korean culture has a widespread impact across the globe. From the music we listen to, to the shows we watch — and now, the food we eat — a lot of what we find enjoyable these days probably has Korean origins. Watching Korean dramas, for one, more often than not…
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It’s an undeniable fact that Korean culture has a widespread impact across the globe. From the music we listen to, to the shows we watch — and now, the food we eat — a lot of what we find enjoyable these days probably has Korean origins. Watching Korean dramas, for one, more often than not induces us to plan a trip to Seoul with friends! But to a lesser degree, seeing our favorite actors scarf down that delicious food makes us crave Korean cuisine. Don’t worry, though; you can easily satisfy your K-cravings with this kimchi fried rice!
Kimchi fried rice is also commonly referred to in Korea as kimchi bokkeumbap. Bap means rice — which is why you might often see it in other food names like bibimbap or kimbap. But bokkeum, on the other hand, refers to stir fry. Stir frying is to cook a wide assortment of ingredients on high heat with little oil. This is exactly the essence of kimchi fried rice. Tossing together a variety of elements in a wok results in an explosion of flavors in every bite!
Kimchi k-ravings are nothing new these days.
By now, after watching enough variety shows and dramas, you know how much Koreans love kimchi. A staple at any heavy or light meal, this spicy pickled side is definitely a favorite. Kimchi typically consists of cabbage or radish that you pair with a wide variety of seasonings. The most popular of these, gochugaru, gives it is bright red flavor! Bursting with sweet and spicy layers, kimchi is the perfect addition to one kimchi fried rice, as your rice easily soaks up all of kimchi’s delicious tastes.
In the Philippines, many small businesses have begun making their own kimchi from home. It may take quite a while to prepare and make; after all, it does take a few days to ferment. However, you won’t be able to complain much when your end product is a savory, spicy, and scrumptious side dish! You can find out how to make your own kimchi from home here. The kimchi you make can make your kimchi fried rice even more special.
Of course, being super yummy is only one of kimchi’s best qualities. Chock full of nutrients, each bite of this side consists of vitamins B6, K, and iron, among others. Its anti-inflammatory properties make it beneficial for your heart health, and may even boost your immune system! Kimchi fried rice isn’t just a treat for your stomach, but aids other parts of your body, too!
Kimchi Fried Rice Ingredients
Like any other fried rice recipe, kimchi fried rice is quite adaptable. Depending on how you enjoy your fried rice, you can add as many or as little extra elements as you wish. If you are a meat lover like me, you can choose to add some leftover pork adobo to your kimchi fried rice. Not only does this add a Filipino twist to the Korean classic, but it makes your dish all the more savory and flavorful. Add bacon bits and chicharron as well for additional texture and taste! Trust me; you’ll love this!
The medley of garlic infused oil and sesame oil makes the aroma of your kimchi fried rice near irresistible. And for even more spice, you can add a tablespoon (or even two) of gochujang! Top your dish with a fried egg, and your kimchi fried rice is sure to be a hit. Chow down as you binge your favorite K-drama, and find out for yourself why your favorite actors love it as much as they do!
How to make kimchi fried rice
Transform some of your leftovers into this delightful kimchi fried rice! Let’s make this hearty meal together. Firstly, melt 2 ½ tablespoons of butter in a wok, then add 2 tablespoons of garlic infused oil. Wait until the bubbles subside, then add in your pork adobo. You’ll need a quarter cup for this recipe, so cook that until the outer part becomes slightly crispier.
Your kimchi and gochujang go in next. Let that combination cook for two minutes, before adding in 4 cups of leftover white rice. Using black, brown, or even red rice will do the trick too! Stir fry your ingredients for about 3 minutes before pouring in your kimchi juice. Add in, too, your sesame oil and seeds, and let this assortment of ingredients cook for two minutes more.
The next step in your kimchi fried rice would be to add your bacon bits and crushed chicharon. Toss in your nori strips and green onions, and cook for one final minute. Make sure that you’ve incorporated all the ingredients well before transferring your kimchi fried rice to a serving plate.
Add your fried egg on top, and voila — your dish is finished! Share and enjoy this kimchi fried rice for a hearty lunch. As always, we’ve love to know what you think of this recipe! Leave a comment below if you enjoyed this kimchi fried rice.
And if you did, here are other fried rice recipes worth trying:
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kimchi Fried Rice
Ingredients
- 1 cup kimchi chopped
- 1 egg
- 4 cups white rice leftover
- 3 tablespoons kimchi juice
- 1 tablespoon Gochujang
- ¾ cup pork adobo chopped
- ¼ cup bacon bits
- 2 teaspoon sesame oil
- 2 teaspoons sesame seeds
- ¼ cup chicharron crushed
- 2 tablespoons nori strips
- 2 ½ tablespoons butter
- 2 tablespoons garlic infused oil
Instructions
- Melt butter in a wok. Add garlic infused oil.
- Once the bubbles subside, add the pork adobo. Cook until the outer part gets a bit crispy.
- Add chopped kimchi and gochujang. Continue cooking for 2 minutes.
- Put the leftover rice into the wok. Stir fry for 3 minutes.
- Pour-in the kimchi juice, add sesame oil, and sesame seeds. Cook for 2 minutes.
- Add bacon bits and crushed chicharon. Add the nori strips and green onions. Cook for 1 minute.
- Transfer to a serving plate. Top with fried egg.
- Serve. Share and enjoy!
Video
Rosalinda Nuñez says
Sarap!iba talaga ang pinoy
Nick S. says
I’ve cooked Korean kinchi friend rice and adobo many times. This looks awesome. I can wait to try this!