How to Make Authentic Korean Kimchi Fried Rice with Sesame Oil

Simple Summary

This Korean Kimchi Fried Rice with Sesame Oil is a savory, umami-packed dish that transforms leftover rice into a flavorful meal. The combination of tangy kimchi, aromatic sesame oil, and a runny fried egg on top creates a comforting and satisfying experience.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 3 cups day-old cooked white rice
• 1 cup kimchi, chopped
• 1/4 cup kimchi juice
• 1/2 cup diced onion
• 1/2 cup frozen peas and carrots
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil, divided
• 2 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 green onions, thinly sliced
• 4 large eggs
• 1 tablespoon toasted sesame seeds
• Salt and pepper to taste

Instructions

1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

2. Add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

3. Add the chopped kimchi and kimchi juice. Cook for an additional 2-3 minutes, stirring frequently.

4. Add the frozen peas and carrots. Cook for 1-2 minutes until they start to soften.

5. Push the vegetables to one side of the pan and add the remaining tablespoon of vegetable oil to the empty side.

6. Add the day-old rice to the oiled side of the pan. Stir-fry the rice for 2-3 minutes, then mix it with the vegetables.

7. In a small bowl, mix together the gochujang and soy sauce. Add this mixture to the rice and stir to combine.

8. Drizzle 1 tablespoon of sesame oil over the rice and stir to distribute evenly.

9. Continue to stir-fry the rice mixture for another 3-4 minutes until everything is well combined and heated through.

10. In a separate non-stick pan, heat the remaining tablespoon of sesame oil over medium heat.

11. Crack the eggs into the pan and fry them sunny-side up or to your desired doneness.

12. Divide the kimchi fried rice among four serving plates.

13. Top each serving with a fried egg.

14. Garnish with sliced green onions and a sprinkle of toasted sesame seeds.

15. Serve immediately and enjoy your Korean Kimchi Fried Rice!

Chef's Notes

• For best results, use day-old rice as it has less moisture and will fry up better.
• Adjust the amount of gochujang to control the spice level. Start with less if you prefer a milder dish.
• Feel free to add protein like diced spam, bacon, or tofu for extra flavor and texture.
• Leftover kimchi fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
• For a vegetarian version, omit the egg and use vegetarian kimchi (some traditional kimchi contains fish sauce).

Nutritional Info

Per serving (approximately):

• Calories: 450
• Protein: 15g
• Carbohydrates: 55g
• Fat: 20g
• Fiber: 4g
• Vitamin A: 15% DV
• Vitamin C: 20% DV
• Iron: 10% DV

This dish is a good source of probiotics from the kimchi, complex carbohydrates from the rice, and healthy fats from the sesame oil.

Serving Suggestions

• Serve with a side of kimchi or other pickled vegetables for added crunch and flavor.
• Pair with a cold Korean beer or a cup of barley tea for an authentic Korean dining experience.
• For a complete meal, serve alongside Korean barbecue (bulgogi) or grilled tofu.
• Garnish with additional gochujang or sriracha sauce on the side for those who prefer extra heat.
• Present in a hot stone bowl (dolsot) for a dramatic sizzling effect and crispy bottom layer of rice.