Kimchi Fried Rice (김치볶음밥)
About this recipe
Kimchi Fried Rice, or 김치볶음밥, is a beloved Korean dish that's both simple and packed with flavor. This recipe from Maangchi highlights how you can whip up a delicious meal using just a few key ingredients, primarily kimchi, rice, and hot pepper paste.
Perfect for a quick lunch or dinner, this version emphasizes using fermented kimchi for the best taste. It's a great way to use up leftover rice and kimchi, making it a practical choice for any home cook.
Ingredient notes
- Use 1 cup of chopped kimchi, preferably sour and fermented for the best flavor.
- The recipe calls for 3 cups of freshly made rice, which helps create the right texture for the dish.
Tips from Maangchi’s video
- Stir-fry the kimchi for about one minute to enhance its flavor before adding the rice.
- Adding a quarter cup of water along with the kimchi juice prevents the rice from burning during cooking.
Good to know
- How many servings does this recipe yield?
- This recipe serves 2-4 people.
- What type of pan should I use for this recipe?
- You can use a heavy-bottomed pan, frying pan, or wok.
- Can I add other ingredients to this dish?
- Yes, you can upgrade the dish by adding ingredients like ham, beef, chicken, or colorful vegetables.
- What should I do if I don't have fresh rice?
- The recipe specifically calls for freshly made rice for the best texture.
No life story here — the video and the recipe are the whole point. All credit to Maangchi: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the kimchi into small pieces.
- 2
Heat a heavy-bottomed pan over medium heat and add vegetable oil.
- 3
Add the chopped kimchi to the pan and stir-fry for about one minute.
- 4
Add the freshly made rice to the pan and stir well.
- 5
Pour in the kimchi juice and add a quarter cup of water to prevent burning.
- 6
Stir in two tablespoons of hot pepper paste and two teaspoons of sesame oil.
- 7
Remove the pan from heat and garnish with chopped green onion and additional sesame oil.
- 8
Sprinkle sesame seeds on top before serving.
Credit where it’s due: this recipe was transcribed from Maangchi’s original video on YouTube. Follow them there — it’s their dish.
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