Kimchi Fried Rice

This is what happens when survival turns into swagger.

Kimchi Fried Rice

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

  • 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 pan. Cook 5 to 7 minutes, tossing once in a while to prevent burning.
Add sesame oil and remove from the heat.
Sprinkle with chopped green onion, roasted nori, and sesame seeds. Serve right away.

🔙 Back to the Kitchen

The past ferments. The future sizzles. We eat both.