4 Minute Kimchi Fried Rice
About this recipe
Kimchi Fried Rice, or Kimchi Bokkeumbap, is a quick and satisfying dish that packs a punch of flavor in just four minutes. This recipe is perfect for those craving a taste of Korean comfort food without the hassle of complicated cooking techniques.
In this video, Helen from Modern Pepper shows us how to whip up a restaurant-quality kimchi fried rice at home using simple ingredients and a few clever shortcuts. It's a great way to use up leftover rice and kimchi, making it both economical and delicious.
Ingredient notes
- For the ham, you can substitute with sliced turkey, hotdog sausage, spam, or smoked tofu.
- If you don't have Beef Dashida, you can use YonDu, a plant-based flavor enhancer, or a small pinch of MSG.
- You can use precooked microwavable Korean rice if you don't have regular cooked Korean rice.
Tips from Modern Pepper’s video
- Chop the kimchi into smaller pieces using scissors for easier mixing and a better texture in the fried rice.
- Preheat your frying pan on high heat for about 1-2 minutes to ensure a good sear on the ingredients.
- If the dish turns out too spicy, you can balance it by adding more rice and mixing it in.
Good to know
- How long does it take to make this kimchi fried rice?
- The total time to make this kimchi fried rice is 4 minutes.
- What can I use instead of ham in this recipe?
- You can substitute the ham with sliced turkey, hotdog sausage, spam, or smoked tofu.
- What if I don't have Beef Dashida?
- If you don't have Beef Dashida, you can use YonDu, a plant-based flavor enhancer, or a small pinch of MSG.
- How do I adjust the spiciness of the fried rice?
- If the fried rice is too spicy, you can add more rice to balance the flavors.
No life story here — the video and the recipe are the whole point. All credit to Modern Pepper: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the kimchi into smaller pieces using scissors and set aside.
- 2
Preheat a frying pan on high heat for about 1-2 minutes.
- 3
Add a tablespoon of oil to the preheated pan.
- 4
Add the minced onion, a pinch of salt, and black pepper; sauté for about 30 seconds until the onions are sweaty.
- 5
Add the chopped ham to the pan and sauté for another 30 seconds on high heat until heated through.
- 6
Lower the heat to medium-high and add the chopped kimchi, butter, brown sugar, and kimchi juice; cook until the butter melts.
- 7
Add the cooked rice to the pan and mix well with the kimchi mixture.
- 8
Add the beef dashida and minced scallions; stir-fry for another minute until combined and heated through.
- 9
Taste and adjust seasoning if necessary; if too spicy, add more rice and mix.
- 10
Push the fried rice to the side of the pan and preheat another pan on high heat for the egg.
- 11
Add a little oil to the second pan and crack the egg in; sprinkle with a little salt.
- 12
Cook the egg until the edges are browned, then cover with a lid and let it sit for 30 seconds to 2 minutes depending on desired doneness.
- 13
Serve the kimchi fried rice topped with the fried egg and garnish with seasoned seaweed and sesame seeds if desired.
Heads up — we had to guess a little:
- The quantity for the onion was inferred as '1/4 medium' based on typical usage in fried rice recipes.
Credit where it’s due: this recipe was transcribed from Modern Pepper’s original video on YouTube. Follow them there — it’s their dish.
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