Kimchi Fried Rice

Origin: A staple of Korean kitchens, kimchi fried rice is quick, bold, and full of flavor that refuses to be ignored.

Made with fermented cabbage, garlic, chili, and rice that’s lived a day, it transforms humble ingredients into something electric.

Spicy, funky, comforting—this is food with a memory and a pulse.

Ingredients

“ This is what happens when survival turns into swagger.”

3 cups cooked (leftover) rice

1 cup chopped kimchi

¼ cup kimchi juice

¼ cup water

2–3 tablespoons gochujang

3 tablespoons tamari sauce

3 teaspoons toasted sesame oil

1 teaspoon vegetable oil

1 green onion, chopped

1 tablespoon toasted sesame seeds

1 sheet of nori, roasted and shredded

How The Alchemy Happens

Heat oil in a large skillet over high heat. Once hot, add the kimchi and cook for 2 minutes.

Add rice, kimchi juice, water, tamari sauce, and gochujang to the pan. Cook for 5 to 7 minutes, tossing occasionally to prevent burning.

Add sesame oil and remove from the heat.

Sprinkle with chopped green onion, roasted nori, and sesame seeds. Serve right away.