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Prep time
15 minutes
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Cook time
20 minutes
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serves
4 people
Author Notes
For a delightful recipe using canned kimchi, I recommend making "Spicy Kimchi Fried Rice." This dish incorporates the rich, tangy flavors of kimchi, enhancing them with a variety of spices and textures. It's quick, easy, and can be customized to your taste preferences. Here’s how you can make it, including a nod to the "Picky Wicky Kimchi" to ensure it fits within the taste profiles you might be exploring. Here you can buy kimchi online https://pickywicky.com —pkwk
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Ingredients
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2 cups
cups of cooked rice
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1 cup
canned kimchi
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2 tablespoons
kimchi juice (from the can)
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200 grams
pork belly or tofu (for a vegetarian option), diced
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1
small onion, diced
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2
cloves garlic, minced
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2
green onions, chopped
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1 tablespoon
soy sauce
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1 teaspoon
sesame oil
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2 tablespoons
vegetable oi
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1 teaspoon
gochujang (Korean chili paste)
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1
1 fried egg per serving
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1
Salt and pepper to taste
Directions
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Prep Ingredients: Make sure all your ingredients are prepared before you start cooking. This will make the process smoother.
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Cook Pork or Tofu: Heat vegetable oil in a large skillet over medium heat. Add the diced pork belly or tofu. Cook until the pork is crispy or the tofu is golden brown
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Sauté Vegetables: Add the onion and garlic to the skillet and sauté until they are translucent and fragrant.
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Add Kimchi: Stir in the chopped kimchi and kimchi juice, and cook for about 2 minutes until everything is hot and fragrant
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Mix Rice: Add the cooked rice, breaking up any clumps. Stir well to incorporate all the ingredients
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Season: Mix in the soy sauce, sesame oil, and gochujang. Stir until the rice is evenly coated with the seasonings. Cook for another 5-7 minutes until everything is thoroughly combined and the rice starts to get a little crispy.
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Final Touches: Adjust the seasoning with salt and pepper. Sprinkle chopped green onions on top.
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Serve: Optionally, top each serving with a fried egg and additional green onions.
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