This is an easy kimchi fried rice recipe and goes really well with Korean grilled meats (as pictured here)!
Course Side Dish
Cuisine Korean
Keyword kimchi, rice
Servings 4
Author Jan Chan
Ingredients
3cupscooked rice (see recipe note)
1cupchopped kimchi (see recipe note)
1tbspminced garlic
1/4cupkimchi juice
3tbspwater
1.5tbspgochujang, add more if you like it spicier
3tspsesame oil
1tspvegetable oil
2green onion, chopped
2tbsptoasted sesame seeds
kosher salt, to taste (see note below)
toasted seaweed, shredded (for serving, optional)
Instructions
In a bowl, combine together the kimchi juice, water and gochujang. Give it a good mix so the gochujang is almost completely dissolved.
In a wok or a large saucepan, heat oil over medium-high heat. Add garlic and chopped kimchi and stir-fry for about a minute or until kimchi are soften.
Add the cooked rice and with a wooden spoon, mix until the chopped kimchi is evenly distributed.
Turn up the heat and add the kimchi juice/gochujang mixture and sesame oil. Stir all ingredients together and keep tossing the rice until the rice starts to brown.
When the rice is done, turn off the heat. Stir in the chopped green onion and toasted sesame seeds. Season with salt if required. Before serving top the rice with shredded toasted seaweed (optional).