What’s your secret to the perfect kimchi fried rice? 🍚🔥
What’s your secret to the perfect kimchi fried rice? 🍚🔥
by Mimi-Bell
9 Comments
see-no-evil99
Bacon and bacon fat.
I cook the baco. First. Reduce enough fat just so my rice isnt drowning later. Stir-fry the aromatics. Onion. Garlic. Etc. Kimchi. Then last is rice. I add soy sauce +/- fish sauce to taste. Toss back the crispy bacon. Then sesame oil or seeds to finish.
I make sure every grain is coated in the fat.
Direct-Geologist-407
Looks like you’re in the Philippines and if you’re like my aunts/cousins (I’m Fil-Am) I’d switch the jasmine rice out and use short grain calrose rice (the kind for sushi rice). It gives it a different texture and “bite”. Jasmine rice is great for garlic rice though.
My super basic kimchi fried rice, I usually add spam, sauté, then the chopped kimchi, sauté with the spam and cook down the kimchi liquid, add rice, mix, then I add in kimchi juice for color and extra flavor. The kimchi juice cooks down if your pan is hot enough and doesn’t make my rice mushy, I also use a wok whenever I make kimchi fried rice. Add soy sauce/extra salt if needed and top with fried egg
gytjd_12
Concerning amount of oil + MSG
NoDot494
Needs to be aged and good kimchi.
Crowley-Barns
Use yesterday’s rice.
BJGold
Sugar.
Spencercr
I moved to Korea over a decade ago and have a Korean husband, here’s how I make mine: -stirfry some kimchi with a dash of soy sauce, sugar, gochugaru, sesame oil and msg. -add cubed spam and cook until spam is starting to brown -add rice and a tablespoon or so of kimchi juice from the container -mix until completely combined, let it cook for a minute -pour a tiny bit of sesame oil, top with a fried egg.
10 out of 10 every time.
wookira
It’s time to let the world know about ‘충김볶’. Search ‘충김볶’ on Google.
9 Comments
Bacon and bacon fat.
I cook the baco. First. Reduce enough fat just so my rice isnt drowning later. Stir-fry the aromatics. Onion. Garlic. Etc. Kimchi. Then last is rice. I add soy sauce +/- fish sauce to taste. Toss back the crispy bacon. Then sesame oil or seeds to finish.
I make sure every grain is coated in the fat.
Looks like you’re in the Philippines and if you’re like my aunts/cousins (I’m Fil-Am) I’d switch the jasmine rice out and use short grain calrose rice (the kind for sushi rice). It gives it a different texture and “bite”. Jasmine rice is great for garlic rice though.
My super basic kimchi fried rice, I usually add spam, sauté, then the chopped kimchi, sauté with the spam and cook down the kimchi liquid, add rice, mix, then I add in kimchi juice for color and extra flavor. The kimchi juice cooks down if your pan is hot enough and doesn’t make my rice mushy, I also use a wok whenever I make kimchi fried rice. Add soy sauce/extra salt if needed and top with fried egg
Concerning amount of oil + MSG
Needs to be aged and good kimchi.
Use yesterday’s rice.
Sugar.
I moved to Korea over a decade ago and have a Korean husband, here’s how I make mine:
-stirfry some kimchi with a dash of soy sauce, sugar, gochugaru, sesame oil and msg.
-add cubed spam and cook until spam is starting to brown
-add rice and a tablespoon or so of kimchi juice from the container
-mix until completely combined, let it cook for a minute
-pour a tiny bit of sesame oil, top with a fried egg.
10 out of 10 every time.
It’s time to let the world know about ‘충김볶’. Search ‘충김볶’ on Google.
preparing the kimchi 5 days in advance