Best 15 Fried Kimchi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Fried Kimchi: A Korean Dish with a Kick**

Kimchi is a staple ingredient in Korean cuisine, known for its spicy and tangy flavor. While it is typically served as a side dish or condiment, fried kimchi is a delicious and versatile dish enjoyed as an appetizer, main course, or side. This article presents three distinct recipes for fried kimchi, each offering a unique taste experience. From the classic stir-fried kimchi with pork belly to the crispy kimchi pancake and the kimchi fried rice with bacon, these recipes showcase the culinary versatility of this Korean staple.

**1. Stir-Fried Kimchi with Pork Belly:**

This classic recipe combines the bold flavors of kimchi and pork belly. The kimchi is stir-fried with pork belly slices, garlic, ginger, and gochujang (Korean chili paste) to create a savory and spicy dish. Serve it over steamed rice or with a side of lettuce wraps for a complete meal.

**2. Crispy Kimchi Pancake:**

This kimchi pancake is a delightful appetizer or snack. Made with a batter of kimchi, flour, eggs, and vegetables, the pancake is crispy on the outside and tender on the inside. Serve it with a dipping sauce of soy sauce, vinegar, and sesame oil for a perfect balance of flavors.

**3. Kimchi Fried Rice with Bacon:**

This kimchi fried rice is a quick and easy meal that's packed with flavor. Simply fry kimchi, cooked rice, bacon, and vegetables together in a wok or large skillet. Add a fried egg on top for an extra touch of richness. The kimchi's tanginess and the bacon's smokiness create a harmonious and satisfying dish.

Whether you're a fan of kimchi or looking to explore Korean cuisine, these fried kimchi recipes offer a range of options to tantalize your taste buds. From the classic stir-fried kimchi to the crispy kimchi pancake and kimchi fried rice with bacon, there's a recipe for every palate. So, gather your ingredients and get ready to embark on a culinary journey to Korea with these mouthwatering fried kimchi dishes.

Here are our top 15 tried and tested recipes!

KIMCHI FRIED RICE



Kimchi Fried Rice image

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2 scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Steps:

  • Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder.
  • Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 29 g, Cholesterol 17.1 mg, Fat 12.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 845.4 mg, Sugar 1.3 g

KIMCHI FRIED RICE



Kimchi Fried Rice image

Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a great use for leftovers, too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn't dry out. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons canola oil, divided
1 small onion, chopped
1 cup kimchi, coarsely chopped
1/2 cup matchstick carrots
1/4 cup kimchi juice
1 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 cups leftover short grain rice
2 green onions, thinly sliced
3 teaspoons soy sauce
1 teaspoon sesame oil
4 large eggs
Optional toppings: Sliced nori, green onions and black sesame seeds

Steps:

  • In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently. , In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.

Nutrition Facts : Calories 331 calories, Fat 14g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 546mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

KIMCHI CAULIFLOWER FRIED RICE



Kimchi Cauliflower Fried Rice image

This healthier take on kimchi fried rice is one of my favorite recipes because it's customizable. If there's a vegetarian in the family, leave out the bacon and add your favorite veggies. -Stefanie Schaldenbrand, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 bacon strips, chopped
1 green onion, chopped
2 garlic cloves, minced
1 cup kimchi, chopped
3 cups frozen riced cauliflower
2 large eggs
1 to 3 tablespoons kimchi juice
Optional: Sesame oil and sesame seeds

Steps:

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add green onion and garlic; cook 1 minute longer. Add kimchi; cook and stir until heated through, 2-3 minutes. Add cauliflower; cook and stir until tender, 8-10 minutes., Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Stir enough kimchi juice into cauliflower mixture to moisten. Divide between 2 serving bowls. Top with fried eggs, additional green onions and, if desired, sesame seeds and oil.

Nutrition Facts : Calories 254 calories, Fat 17g fat (5g saturated fat), Cholesterol 204mg cholesterol, Sodium 715mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

KIMCHI AND SHRIMP FRIED RICE



Kimchi and Shrimp Fried Rice image

Provided by Rick Martinez

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup soy sauce
1/4 cup white wine or Shaoxing wine
3 tablespoons gochujang
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
2 cups kimchi, drained and liquid reserved, chopped into 1-inch pieces
8 ounces large shrimp, peeled and deveined
8 tablespoons vegetable oil
1/2 medium onion, chopped
1 cup packed basil leaves
4 large eggs, beaten
4 cups cooked rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced

Steps:

  • Whisk together the soy sauce, Shaoxing wine, gochujang, honey, sesame oil, garlic and reserved kimchi liquid in a medium bowl until combined. Measure out 1/2 cup of the soy marinade and reserve it for the rice.
  • Add the shrimp to the bowl with the remaining marinade and toss until completely coated. (If time allows, let sit uncovered at room temperature for 30 minutes to let the marinade penetrate.) Drain through a medium-mesh strainer, discard the marinade and return the shrimp to the bowl.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over high heat until it shimmers and tiny wisps of smoke are visible. Add the shrimp in a single layer and cook, flipping once, until browned on both sides, about 1 minute per side. Transfer to a large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat and cook the onions until translucent and just tender, stirring often, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost evaporated, 1 to 2 minutes. Transfer the onion mixture to the bowl with the shrimp.
  • Heat 2 tablespoons of the vegetable oil in the same skillet over high heat and cook the kimchi, tossing often, until most of the liquid has evaporated and the kimchi is lightly browned in spots, about 2 minutes. Add the basil and toss to wilt. Transfer to the bowl with the shrimp.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and cook, stirring vigorously, for 10 seconds (no, really, 10 seconds). Transfer to the bowl with the shrimp and break up the eggs into 1-inch pieces.
  • Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let fry undisturbed for 1 minute. Vigorously toss, breaking up any clumps, until the grains have dried out, separated and start to crisp and lightly brown, about 3 minutes.
  • Add the shrimp mixture to the rice and vigorously toss (or stir) until completely combined and the shrimp mixture is evenly distributed throughout the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine, until seasoned as desired.
  • Top the fried rice with the scallions before serving.

TRENDY FRIED CHICKEN WITH KIMCHI SLAW



Trendy Fried Chicken with Kimchi Slaw image

Shake up your fried chicken game with this Korean-inspired batter and slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin, and kimchi and gochujang add a new kick to a traditional cabbage slaw.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

2 quarts safflower or other neutral oil
1/2 cup mayo or aquafaba mayo substitute
1/2 cup gochujang Korean paste, Mother in Law's preferred brand
About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1 inch ginger root
1 clove garlic
1 tablespoon toasted sesame oil
A few scallions
1/2 head small savoy cabbage
1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand
1 clove garlic, grated or sliced
1 inch ginger root, grated or minced
1/2 cup gochujang Korean paste
1/3 cup chicken stock
1 tablespoon LBS -- light brown sugar
About 1 tablespoon toasted sesame oil
2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast
Salt and pepper
1/2 cup vodka
1/2 cup cornstarch
1/2 cup AP flour
1 teaspoon baking powder
A few thin scallions or bundle of chives
Toasted sesame seeds

Steps:

  • Gather your ingredients.
  • For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.
  • For the slaw: In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.
  • For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
  • For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
  • Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.
  • Toss chicken with sauce and top with scallions and sesame seeds.

VEGAN KOREAN KIMCHI FRIED RICE



Vegan Korean Kimchi Fried Rice image

This is one of my favorite vegan recipes to use leftover jasmine rice. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate. Garnish with green onions, cherry tomatoes, sesame seeds, and cilantro to bring color and provide an extra visual of texture and crunch.

Provided by akhapa

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 18m

Yield 2

Number Of Ingredients 13

1 tablespoon vegetable oil
¼ cup diced red onion
1 tablespoon minced garlic
1 ½ teaspoons minced ginger
½ cup finely chopped kimchi
1 tablespoon rice wine vinegar
1 cup day-old cooked white rice
2 tablespoons white sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons kimchi brine
½ tablespoon sesame oil
salt to taste
ground black pepper to taste

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 41.6 g, Fat 10.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 861.5 mg, Sugar 14.2 g

KIMCHI BOKKEUM BAP (KIMCHI FRIED RICE)



Kimchi Bokkeum Bap (Kimchi Fried Rice) image

This quick and easy recipe is one of Korea's national dishes. Made for a Tag Game. Loved it and thought something so easy to make was so full of flavor. Very much a one pot meal.

Provided by Member 610488

Categories     Meat

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

3 cups cabbage kimchi (King's is a good brand)
1 lb lean ground beef
1 tablespoon sesame oil
2 tablespoons soy sauce
3 tablespoons green onions, diced
1/2 ounce garlic, minced
1/2 teaspoon black pepper
4 cups cooked rice
2 -4 eggs, fried (optional)

Steps:

  • Chop kimchi into small pieces.
  • Mix meat and seasonings together. Cook meat until brown.
  • Add rice and kimchi to meat in pan and stir fry for 2-3 minutes to heat rice and kimchi up. Serve with fried egg on top of each serving.

KIMCHI FRIED RICE



Kimchi Fried Rice image

Fried rice breathes new life into leftover grains. We've included instructions for making a quick kimchi, but this fried rice is also a tasty way to use up older kimchi you may have in the back of the fridge.

Provided by Food Network Kitchen

Time 30m

Yield 4-6 servings

Number Of Ingredients 6

6 to 8 slices thick-cut bacon
3 tablespoons sesame seeds
3 nori sheets (dried seaweed)
3 cups Kimchi, recipe follows
4 1/2 to 5 cups cooked medium-grain white rice, chilled
1 tablespoon toasted sesame oil

Steps:

  • Cut the bacon crosswise into 1/2-inch pieces. Toast the sesame seeds in a large skillet over medium heat until golden, shaking the pan, 2 to 3 minutes.
  • Cut the nori sheets in half with shears, then cut into 1/2-inch-thick strips.
  • Heat a large cast-iron skillet over medium-high heat. Add the bacon and stir-fry until almost cooked through, 6 to 8 minutes. Drain the kimchi, reserving the liquid. Raise the heat to high and stir-fry the kimchi until browned, 7 to 8 minutes. Add the rice, the reserved kimchi liquid, the sesame oil and half of the nori strips. Continue to cook, turning and flattening the rice mixture with a spatula until it starts to form a golden crust, about 8 minutes. (For more of a crust, remove the pan from the heat, cover and set aside 10 minutes.)
  • Transfer the fried rice to a serving dish and sprinkle with the remaining nori strips and the toasted sesame seeds.
  • Make this spicy Korean condiment, then turn it into fried rice or serve it with your steak: Pulse 3 chopped red jalapenos, 4 garlic cloves, 1/4 cup sugar, 2 tablespoons chopped ginger, 1 teaspoon red pepper flakes and 2 tablespoons each fish sauce and salt in a food processor. Cut 1/2 head napa cabbage and 6 scallions into 2-inch pieces; toss with the jalapeno paste. Refrigerate at least 4 hours.

Nutrition Facts : Calories 380 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 588 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 11 grams, Sugar 0 grams

FRIED KIMCHI



Fried Kimchi image

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.

Provided by internationalcook

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

1 cup kimchi, chopped into bite-sized pieces, or to taste
½ teaspoon sesame oil, or to taste
1 ½ teaspoons white vinegar
1 tablespoon white sugar, or to taste

Steps:

  • Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 248.9 mg, Sugar 3.6 g

CORNED BEEF KIMCHI FRIED RICE



Corned Beef Kimchi Fried Rice image

There's nothing quite as deeply and profoundly flavorful as caramelizing fermented foods, which is why you've got to try this kimchi fried rice and top it with 2 poached or fried eggs; the runny yolk will mix into and moisten the rice, taking this to a whole other level. The poached egg also paired quite nicely with my 'landweed' garnish, some fresh nasturtium from my garden, as it does with the much more traditional shredded seaweed.

Provided by Chef John

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 2

Number Of Ingredients 10

1 ¼ cups kimchi, or to taste
2 tablespoons olive oil
1 ½ cups diced fully cooked corned beef
3 cups cold cooked rice
¼ cup water
2 tablespoons gochujang (Korean hot pepper paste)
½ cup sliced green onion
2 teaspoons toasted sesame seeds
2 teaspoons sesame oil, or to taste
¼ teaspoon soy sauce

Steps:

  • Drain kimchi over a pot, reserving the juice.
  • Meanwhile, coat a pan with olive oil and add corned beef.
  • Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang.
  • Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.
  • Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls.

Nutrition Facts : Calories 603.4 calories, Carbohydrate 81.8 g, Cholesterol 20.8 mg, Fat 24.7 g, Fiber 3.1 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 1038.5 mg, Sugar 4.9 g

KIMCHI FRIED RICE WITH BELL PEPPER



Kimchi Fried Rice with Bell Pepper image

Found this Korean rice recipe on a site a while back and I've been making it this way ever since. I add a bell pepper to mine or other veggies I might have (once some chopped celery). This goes great with bulgogi and roasted seaweed (kim). Btw, you can get Korean red pepper flakes and Korean red pepper paste (gochujang) from Amazon if you don't have an Asian market near you. You can also get the seaweed there!

Provided by KDC860

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 39m

Yield 4

Number Of Ingredients 10

1 cup kimchi, finely chopped, juice reserved
1 tablespoon gochujang (Korean hot pepper paste)
1 ½ teaspoons soy sauce
2 teaspoons sesame oil
3 cups cooked white rice
1 ½ tablespoons sesame oil, divided
2 large eggs, beaten
2 green onions, chopped, white and green parts separated
½ red bell pepper, diced
1 ½ teaspoons Korean red pepper powder

Steps:

  • Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.
  • Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.
  • Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Pour eggs into the skillet; cook and stir until set, about 4 minutes. Transfer scrambled eggs to a bowl.
  • Heat remaining 1 tablespoon sesame oil in the same skillet over medium heat until shimmering. Add kimchi and cook until browned and fragrant, about 5 minutes. Stir in bell pepper and whites of green onions and cook until softened, about 5 more minutes. Add rice; cook and stir, pressing down on any clumps, until mixture is a uniform color, about 5 minutes.
  • Pour kimchi juice mixture into rice and mix. Turn heat to high and cook until rice is browned and doesn't stick together, about 5 minutes. Stir in eggs. Top with remaining green onions and red pepper powder.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 39.4 g, Cholesterol 93 mg, Fat 10.6 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 2 g, Sodium 441.4 mg, Sugar 2.4 g

KIMCHI FRIED RICE



Kimchi Fried Rice image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 small carrots, halved lengthwise then sliced into half-moons (1/3 cup sliced)
2 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
2 tablespoons sake
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 large egg, beaten
3 dried hot chiles
2 teaspoons grated garlic (about 3 medium cloves)
2 teaspoons grated ginger (about one 4-inch piece)
4 cups leftover cooked white rice
3 ounces lap cheong (Chinese sausage), sliced
3 ounces store-bought Chinese roast pork, diced
4 scallions, cut into 1-inch batons (about 1/2 cup)
1/3 cup frozen peas, defrosted
3 ounces kimchi, drained, squeezed dry and chopped (about 1/2 cup chopped)
1 cup soy bean sprouts

Steps:

  • Bring a small saucepan of water to a boil. Add the carrots and cook for 1 minute. Drain the carrots and reserve on a plate.
  • For this dish, you need to have everything ready to go before you start to cook in the wok.
  • Combine the soy sauce, sake and sesame oil in a small bowl for the liquid seasonings.
  • Preheat a large wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, place on a plate. Wipe out the wok, if necessary.
  • Add the remaining 1 tablespoon peanut oil to the wok and swirl to coat. Add the chiles, ginger and garlic. Cook, stirring, until fragrant, about 10 seconds.
  • Add the rice and cook, tossing, until the rice is warmed through and crisp in some places, about 2 minutes. This will give you some of that smoky "breath of the wok" flavor.
  • Add the cooked egg, sausage and roast pork to the wok. Toss for 1 minute. Next, add the scallions and carrots. Toss for 30 seconds then add the peas. Cook, tossing, for another 30 seconds then add the kimchi and bean sprouts. Pour in the liquid seasonings along the rim of the wok. Cook, tossing, for another 30 seconds. Serve on a platter.

KIMCHI BOKEUMBAB (KIMCHI FRIED RICE)



Kimchi Bokeumbab (Kimchi Fried Rice) image

This is a great way to use kimchi, simply fried with minced beef and rice. Hint: When you buy already-made kimchi from a Korean market, leave the kimchi at room temperature for 1 day to ferment.

Provided by Ann Lee

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 5

2 teaspoons sesame oil
½ pound ground beef
1 cup chopped kimchi
4 cups cooked rice
4 eggs

Steps:

  • Heat a wok or large skillet over medium-high heat and add sesame oil; cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Add kimchi; cook and stir for 10 minutes. Add rice; cook and stir until heated through, about 5 minutes.
  • Move the fried rice to 1 side of wok. Crack eggs into wok and cook until bottoms are set, 2 to 3 minutes. Flip eggs and cook until set, 2 to 3 minutes. Serve 1 egg on top of each fried rice portion.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 46.4 g, Cholesterol 234.2 mg, Fat 23 g, Fiber 1.1 g, Protein 20.6 g, SaturatedFat 8.1 g, Sodium 359 mg, Sugar 1 g

KIMCHI FRIED RICE



Kimchi Fried Rice image

Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique - make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans' love of foods introduced by the American military.

Provided by Francis Lam

Categories     main course

Time 30m

Yield Serves 2

Number Of Ingredients 13

3 tablespoons unsalted butter
1/2 small onion, medium dice
1 cup roughly chopped kimchi (6 ounces)
2 tablespoons kimchi juice, or to taste
1/2 cup small-dice Spam, ham or leftover cooked meat
2 cups cooked, cooled rice (preferably short-grain)
2 teaspoons soy sauce, or to taste
1 teaspoon sesame oil, or to taste
2 teaspoons vegetable oil
2 eggs
Salt to taste
Crumbled or slivered nori (roasted seaweed) for garnish
Sesame seeds for garnish

Steps:

  • In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
  • Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
  • Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.

Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 15 grams, Carbohydrate 162 grams, Fat 31 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 14 grams, Sodium 973 milligrams, Sugar 2 grams, TransFat 1 gram

KIMCHI FRIED RICE (KIMCHI BOKKEUMBAP)



Kimchi Fried Rice (Kimchi Bokkeumbap) image

Tired of the same ol' fried rice? Well, this will add a kick to any of your favorite fried rice recipe by adding kimchi. If you love kimchi, you will surely love this recipe. You can substitute butter for the canola oil and any meat (chicken, ham, pork, or spam) for the ground beef.

Provided by abstractj

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 2

Number Of Ingredients 9

1 tablespoon canola oil
¼ cup ground beef
1 green onion, sliced, white and green parts separated
1 cup kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1 egg

Steps:

  • Heat canola oil in large skillet over high heat. Stir ground beef and white parts of green onion into skillet and reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
  • Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
  • Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
  • Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 88.2 g, Cholesterol 107.3 mg, Fat 16.9 g, Fiber 3.9 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 621.7 mg, Sugar 2.8 g

Tips:

  • Choose the right kimchi: For the best results, use fresh, high-quality kimchi. Look for kimchi that is bright red in color and has a spicy, tangy flavor.
  • Use a heavy-bottomed pan: A heavy-bottomed pan will help to distribute heat evenly and prevent the kimchi from burning.
  • Don't overcrowd the pan: When frying the kimchi, don't overcrowd the pan. This will prevent the kimchi from cooking evenly.
  • Cook the kimchi over medium heat: Cook the kimchi over medium heat until it is heated through and slightly browned. This will take about 5-7 minutes.
  • Serve the kimchi immediately: Fried kimchi is best served immediately. It can be enjoyed as a side dish, over rice, or in a wrap.

Conclusion:

Fried kimchi is a delicious and easy-to-make dish that can be enjoyed as a side dish, over rice, or in a wrap. With its spicy, tangy flavor and crispy texture, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give fried kimchi a try! You won't be disappointed.

Related Topics