Badass Kimchi Fried Rice!
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B.A.
Kimchi fried rice is a simple dish with two main ingredients: kimchi and rice. Alright, I'm sure you figured out that much already. For many, it's a great way to get rid of past-its-prime kimchi and old rice. It can be a basic way of dealing with leftovers. Or... you can find creative ways to up its deliciousness and come up with kimchi fried rice you'll be excited to eat. Kimchi fried rice that isn't reminiscent of leftovers. Freshly cooked to order badass kimchi fried rice.
I decided to park my butt and come up with a serious kimchi fried rice recipe after going to Gen Korean BBQ with friends and seeing how much they enjoyed it when I added our kimchi to the grill, browned it, and mixed it with the brisket. I also realized something: cooked kimchi is way more delicious than regular kimchi is.
Now onto our badass kimchi fried rice..
First, chopped scallions (white part only) and garlic are sautéed with oil and salt. I like to use this as a flavoring base for fried rice. Next, diced onion is added until it is browned and sweet. Our motif, the kimchi then comes into the picture, or the pan (it's starting to sound like we're playing a Bach fugue right now). Once the kimchi is golden at the edges, it is temporarily removed from the pan. Rice is then added and sautéed until slightly toasted and broken up.
A note on the rice: I've seen recipes call for using leftover rice or even frozen rice for fried rice. Wow so much rice in one sentence. I actually like to use freshly made rice that has been cooled off. I haven't had a problem with it getting mushy or grains refusing to separate.
Once the rice is nice and toasty, we mix in our gochujang, doenjang (the secret ingredient), kimchi juice, and sesame oil. The doenjang really adds an extra shot of umami to the rice. This will be a crucial ingredient for this recipe, especially if you are serving the rice as a standalone dish. Now this is when the Chinese in me comes out: I scramble some beaten eggs into the rice like I'm making Chinese fried rice and add the kimchi back in.
Sprinkle the green section of the scallions on top and DUNZO! Our dish is served.
The Cast
Chopped scallions, minced garlic, oil, and salt hanging out since they're homies.
Our diced onion just joined the mix! Like the second voice of our Bach fugue!
Now the third voice of our fugue gets added to the mix.. Say kimchi!
Ok step aside for now, kimchi. It's time for our rice get its game on!
Our flavor players- gochujang, doenjang, and sesame oil have just joined the team
Mmm sexay! That rice looks hot!!
This is when our kimchi fried rice takes a Chinese turn. Push away the rice towards the edges of the pan to form a well. Then, pour in eggs and stir slowly to form large, custardy, curds.
Once the silky, custardy curds start to form, slowly incorporate rice into the egg. Make sure the eggs don't brown!
Add the kimchi back in and mix well.
Sprinkle the green section of the chopped scallions over the top...
And serve!
This badass kimchi rice can be served alone- it will be brimming with umami flavor- or served with a meat dish such as kalbi or bulgogi.
I personally like to enjoy this with a serving of kalbi on the side. This kimchi fried rice is so badass even something as kickass as kalbi will need to step aside for it. Ok maybe not..
The Recipe
4 cups cooked white rice (medium grain works best)
1.5 cups packed chopped kimchi
1/2 onion diced
3 tablespoons kimchi juice
4 cloves garlic, minced
4 scallions
4 eggs
4 tablespoons gochujang
4 tablespoons doenjang
3 tablespoons sesame oil
1. Start off by mincing the 4 cloves of garlic and chopping the 4 scallions. Make sure to separate the green and white sections of the scallion into different dishes at this point.
2. Dice the onion, then chop up the kimchi and make sure it is firmly packed as it is being measured.
3. Beat 4 eggs and set aside
4. Measure out the gochujang, doenjang, and sesame oil. Place it into a bowl and thin it out with the kimchi juice and some water. 1/2-3/4 cups of water should do the trick. Don't worry if it seems too watery. Most of the water will evaporate when the mixture is in the pan. It shouldn't be too much unless you use more than 1 cup of water.
5. Heat 3 tablespoons of oil to the pan and add the garlic and white section of the chopped scallions. Move it around to coat it in oil and let it sit for 30 seconds. Afterwards, add 1/2 teaspoon of salt. This will help to start releasing some of the water from the scallion so the mixture does not burn.
6. Add the diced onion and mix just enough to coat with oil. Let the onions brown until they take on a nice caramel color at the edges and start to look translucent in the middle.
7. Add the kimchi and let the whole shebang fry until the kimchi starts to brown. Promptly remove the entire mixture from the pan.
8. Add 3 tablespoons of oil to the pan and add the rice. Vigorously break apart the rice with a wooden spoon or tongs. Once the grains begin to separate, pour in the mixture of gochujang, doenjang, sesame oil, and kimchi juice. Toss vigorously until each grain of rice is coated and takes on a bright red orange hue.
9. Push the rice in the middle of the pan to the edges to make way for the eggs. Lower the heat and pour the eggs into the well. Stir the eggs slowly and gently until large curds start to form. Then, mix the rest of the rice into the egg. Make sure not to let the egg brown.
10. Sprinkle half of the reserved scallion (remember the green part that we left out of the pan at the beginning? He's making a comeback!) atop the rice. Then, plate the rice and sprinkle the rest of the scallions on top.
11. Serve as is or with other meat dishes such as kalbi or bulgogi.
Tips:
- If you would like, you could also add pork belly, spam, sausages, or other "leftover" meat dishes such as dak galbi or spicy pork bulgogi.
- If adding pork belly, first season it with salt, soy sauce, and rice wine. Fry it on low heat before anything else (yes, before the garlic and scallions) to release the oil. Once browned, remove from the pan and use the rendered juices and oil to saute the garlic and scallion.
I hope you enjoy this recipe- Cheers!
XOXO,
The Bustling Cook