15-minute kimchi fried rice
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 215 minEasy
A weeknight classic. Day-old rice and properly sour kimchi are what make it work: fresh rice turns mushy, and young kimchi doesn't have enough flavour. Spam is the classic choice, but bacon, leftover pork or tofu all work. The fried egg on top is not optional.
Ingredients
- Cooked rice, preferably day-old2 cups
- Sour kimchi, chopped1 cup
- Kimchi juice2 tbsp
- Spam, bacon or firm tofu, diced100 g
- Onion, diced1/2
- Gochugaru1 tsp
- Soy sauce1 tsp
- Sugar1/2 tsp
- Neutral oil1 tbsp
- Sesame oil1 tsp
- Eggs2
- Roasted seaweed (gim) and sesame seedsto taste
Steps
- Heat the oil in a large pan over medium-high heat and fry the Spam, bacon or tofu until the edges brown.
- Add the onion and cook for 1 minute, then add the kimchi and stir-fry for 3–4 minutes until soft and lightly caramelised.
- Stir in the gochugaru, sugar and soy sauce.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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