Kimchi Fried Rice
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Mkzb September 25, 2022
Great recipe! Only issue I had with it, it was WAY too spicy for me but the husband loved it. Will make it again but I will cut down on the amount of gochujang that it calls for.
Hayley November 27, 2019
Have been using this recipe for a few years now. It's great! As a base protein instead of a meat (which I agree is not even needed) I will sometimes fry crumbled tofu lightly coated in cornstarch/arrowroot/tapioca powder/other starch until browned and crispy. It adds a really nice texture and chewiness to the dish.
Linda D. May 28, 2018
Thank you Alison for this simple and delicious Kimchi dish. I did serve a fried egg over the top-yum!
Rohita April 2, 2018
I bought a giant jar of kimchi for the first time ever and I didn't really love it. I was so worried about what to do with it and then I saw this recipe. It's so incredibly easy and delicious! I added some snap peas for some extra vegetables and it was amazing!!
Tamara P. August 14, 2017
Mmmmmm....yummy. I made this for the first time recently with 6 month old homemade kimchi, prime rib steak as the protein, and gochugaru instead of jang (i did add a little brown sugar to balance the tartness of the kimchi). It was one of the very best things i have eaten! Can't wait to make it again!
Belmont June 6, 2016
I love this recipe...I make it at least once a week..now that I am making my own kimchi it is an extra treat...with or without the addition of meat,chicken or seafood it is a great go to recipe. Leftovers keep well in the refrigerator.
Julie June 17, 2015
I made this with shrimp for lunch! So yummy!! I halfed the recipe for 1 person. It's funny how the one commenter said it would take away the probiotics of kimchi. Koreans have making kimchi fried rice for years! She must never have heard of it...and yes adding it after would be seriously sour. Yuck! Kimchi can be sautéed for lots of meals including soups and rice. Thanks for the great recipe.
hkrf1017 April 8, 2015
I've made this several times now. It is so good - a healthy comfort food meal in our home. Thank you for sharing it!
Jason K. April 30, 2014
well done with the recipe and beautiful picture!! ^^
Thanks! ^^ (I didn't take the main photo, though -- just the second one -- but I think it's beautiful too.)
Imik M. April 14, 2014
But then you kill all of the probiotics in kimchi! I think I will add a bit of Kimchi brine to the cooking pot, but add the actual Kimchi after the rice is cooked. Great idea nevertheless.
Jason K. April 30, 2014
most koreans use over-ripened kimchi to add more pungency and taste to the fried rice, thus they saute it to mellow it out. if you add it later, you're gonna have some seriously sour fried rice. ^^
Yes, I think you'd miss out on the real flavors of this dish if you didn't cook the kimchi. Sometimes I eat raw/fermented kimchi for the probiotics, but when I make kimchi fried rice, I'm just eating it for the taste!
LaCeleste February 16, 2014
A Mark Bittman version of this -- amazing -- recipe substitutes butter for the sesame oil in Step 3. Untraditional, but I love it, and always make it that way now.
aubrey |. February 15, 2014
well this is a new favorite recipe. i added scrambled eggs instead of meat, and it was aaaaamazing. also, a fried egg on top. because i love eggs.
Rob C. February 5, 2014
How about a recipe for kimchi? has anyone got one?
GretchinF February 6, 2014
This is a great jumping off point. When you make it once you'll know what tweaks you'd like to see next time. Sometimes I replace the sugar with fruit... anything to kickstart the fermentation, really. http://www.steamykitchen.com/16043-how-to-make-kimchi-recipe.html
mary February 4, 2014
Use day old rice to prevent mushiness.
Yes, it's definitely better with day-old cooked rice that's been refrigerated overnight, but I also often make it with just-cooked rice, and it still works fine.
Caroline M. January 16, 2014
Bacon is delicious added to kimchee fried rice. just the right amount of smokiness.
putaneggonit October 2, 2013
Oh, so good! This evening, this Hawaii girl introduced her mainland man to kimchi with this meal. I'll admit he was a little wary when I opened the jar, but he devoured the finished product. Great recipe!
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