Best 2 Romis Delicious Korean Kimchi Fried Rice Recipes

**Romi's Korean Kimchi Fried Rice: A Culinary Symphony of Spicy, Tangy, and Savory Flavors**

Embark on a tantalizing culinary journey with Romi's delectable Korean kimchi fried rice, a vibrant dish that captures the essence of Korean cuisine. This symphony of flavors combines the spicy heat of kimchi, the tanginess of gochujang paste, and the umami richness of Korean soy sauce, creating a harmonious balance that dances on your palate. Accompanied by an array of enticing recipes, this article offers a comprehensive guide to crafting this beloved Korean dish. From the classic kimchi fried rice to creative variations like kimchi fried rice with bacon or kimchi fried rice with egg, each recipe promises a unique taste experience. Prepare to be captivated by the bold and vibrant flavors of Romi's Korean kimchi fried rice, a dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

KIMCHI FRIED RICE

Kimchi Fried Rice image

Quick and easy Korean kimchi fried rice!

Provided by Sue | My Korean Kitchen

Categories Rice

Time 15m

Number Of Ingredients 12

Ingredients

1 cup kimchi ((*see note), cut into thumbnail size pieces)
150 g bacon ((5.3 ounces), cut into thumbnail size pieces)
1 pack enoki mushrooms ((200 g / 7 ounces ), root removed, rinsed and drained (optional))
3 cups steamed short grain rice
4 x-large eggs (cooked sunny side up or per your preference)
1/2 tsp minced garlic
1/4 cup Kimchi juice ((*see note) - this liquid is from the bottom of the kimchi container)
1/2 Tbsp sesame oil
1 Tbsp cooking oil
1 Tbsp toasted sesame seeds (to garnish)
1/2 stalk green onion (to garnish, thinly sliced (optional))
roasted seasoned seaweed (, shredded (optional))

Steps:

On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
Add the garlic, stir it fast for about 10 seconds. Then add the bacon and stir it well until half of it is cooked.
Add the Kimchi and stir until 80% of it is cooked.
(Optional) Add the mushrooms and mix them well for a few seconds. Reduce the heat to medium-medium low.
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
Add the sesame oil and mix them well. Remove from the heat.
Serve the Kimchi fried rice on a plate. Garnish with the sesame seeds, green onion and seaweed strips. (Garnish is all optional). Place the cooked egg on top. Enjoy!

Nutrition Facts : Calories 461 kcal, Carbohydrate 41 g, Protein 14 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 188 mg, Sodium 311 mg, ServingSize 1 serving

ROMI'S DELICIOUS KOREAN KIMCHI FRIED RICE

Romi's Delicious Korean Kimchi Fried Rice image

Kimchi is a type of Korean food in which vegetables have been fermented in a spicy red pepper sauce. It can be eaten alone as well as combined with different dishes to give them a unique flavor. You can purchase premade kimchi at a Korean market or Asian market carrying Korean products. Fish cakes are fried slabs of ground fish and starch. They are light brown in color and can also be obtained in a Korean market in the freezer section. I found this recipe on the internet, but I have made some modifications to it that have resulted in a tastier version of kimchi fried rice. While some of the ingredients are optional, I recommend using as many as possible to enhance the recipe's flavor.

Provided by Romi224

Categories White Rice

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 eggs (optional)
1/4 lb pork loin
1 tablespoon soy sauce
1 teaspoon sugar
3 -4 tablespoons corn oil
1 1/2 cups packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
3 cups cooked rice
2 green onions, chopped
1 tablespoon sesame seeds (optional)
1 slab fish cake, defrosted and cut into 2 inch strips (optional)

Steps:

Heat wok/stir-fry pan.
Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
Stir in rice and mix well.
Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
Season with salt and red pepper to taste.

Nutrition Facts : Calories 379.6, Fat 10.3, SaturatedFat 2.5, Cholesterol 22.7, Sodium 356.1, Carbohydrate 56.9, Fiber 1.3, Sugar 2.3, Protein 13.2

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for kimchi that is bright red and crisp, and use fresh, fragrant rice.
Don't be afraid to adjust the ingredients to your taste: If you like your kimchi fried rice spicy, add more gochujang or red pepper flakes. If you prefer a milder flavor, use less.
Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is too mushy, the fried rice will be soggy.
Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help to prevent the rice from sticking and will give the fried rice a nice smoky flavor.
Add the vegetables and protein last: This will help to prevent them from overcooking and becoming mushy.
Serve the kimchi fried rice immediately: Kimchi fried rice is best served hot and fresh. If you have leftovers, you can store them in the refrigerator for up to 3 days.

Conclusion:

Kimchi fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is a great way to use up leftover kimchi, and it is also a great way to introduce your family and friends to the flavors of Korean cuisine. So next time you are looking for a quick and easy meal, give kimchi fried rice a try. You won't be disappointed!