What is kimchi fried rice?
Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a simple Korean dish prepared in most cases from kimchi and leftover rice. Because Korean households almost constantly have those essentials, kimchi fried rice is a famous cross-to dinner while there appears to be nothing to eat at domestic.
It is in particular famous among younger humans on a tight budget because it’s miles a brief-restoration dinner that is low-cost to prepare whilst last scrumptious and complete.
All you want is nicely fermented kimchi and cooked rice! We typically use baechu (napa cabbage) kimchi for fried rice, but vintage radish kimchi like kkakdugi or chongak kimchi additionally works well. Kimchi has many great flavors, however, it’s commonplace to function with gochujang, soy sauce, and/or gochugaru for added excessive savory flavors and spiciness.
Processed meat (including bacon, ham, sausage, or junk mail) and canned tuna are famous protein additions among Koreans. You can use cooked or uncooked chicken, beef, pork, or prawns, so sense to experiment once you’ve mastered the basic technique. For a vegan model, update the beef with tofu or depart it out totally. Use vegan kimchi and leave out the egg.
The rice
Koreans commonly utilize brief-grain white rice for everyday functions. However, some other rice suitable for fried rice, such as brown rice or combined grain rice, can be used in this recipe. If feasible, use day-antique rice for this fried rice recipe.
The rice might get difficult after being stored in the refrigerator. Before stir-frying with kimchi, microwave it in brief to soften and wreck it up.
You can, of route, put together fresh rice for this recipe. Simply use a bit less water than normal to dry and funky the rice before using.
How to Make Kimchi Fried Rice
The number one technique is to stir-fry the kimchi with fragrant vegetables and seasonings until it’s miles smooth and deep in color. This degree brings out the overall flavors of the kimchi.
If you are allergic to uncooked meat, cook it before stir-frying it with the kimchi. It does not have to be surely cooked through. When I use bacon, I cook dinner dinner it till it’s miles gently browned and crispy.
Using cooked meat or canned tuna (drained) accelerates the way drastically. Simply add it at the same time as the kimchi is being stir-fried.
After including the rice in the pan, swirl usually over medium-low warmness, breaking up any rice clumps, until the whole lot is very well combined. This will save your rice from adhering to the pan excessively. When the rice is lightly lined with spice, grow the warmth to high and stir most effectively occasionally so that it toasts well.
Tips for Making Good Kimchi Fried Rice
When cooking with kimchi, use nicely fermented kimchi to get a rich and effective flavor. There’s no exemption right here.
If the leftover rice is organized after being refrigerated, microwave it, in brief, to soften and break it up before stir-frying with the kimchi combination.
If using raw meat, season with salt Before combining the pork and kimchi, cook dinner dinner it first.
To make it warmer, use gochugaru in preference to extra gochujang. Too many gochujang will make the dish overly salty.
To prepare dinner dinner the kimchi, use excessive warmth, then medium-low heat at the same time as breaking apart the rice clumps to preserve the rice from clinging to the pan too much, and ultimately excessive heat to toast the rice.
Kimchi fried rice, additionally known as kimchi bokkeum bap in Korean, is a dish crafted from leftover rice and kimchi this is both delicious and easy to put together. This recipe is ideal for the one’s days whilst you’re quick on time but though want to take pride in something delicious. The aggregate of rice and kimchi’s function of bitter and acidic aroma is what distinguishes this dish.
Ingredients:
2 cups of cooked rice (ideally leftover rice).
1 cup of sliced kimchi, additionally called pickled cabbage.
2 teaspoons of water and kimchi to pickle
Gochujang, a Korean crimson pepper paste, with one spoonful
2 teaspoons of soy sauce altogether
Sesame oil, 1 tablespoon equivalent
2 garlic cloves, chopped very coarsely
half cup of chopped inexperienced onion
1 egg is optionally available for serving.
Watch the recipe video here:
1. Fry Kimchi:
Begin by means of way of heating a big wok or pan over medium heat and then adding sesame oil. After that, add the finely diced garlic and onion, and sauté till it gets a slight golden shade. After together with the chopped kimchi and kimchi pickle water, keep simmering the combination for 3 to four minutes to decorate the flavor of the kimchi.
2. Add rice.
At this level, upload the cooked rice to the pan with the kimchi. Gochujang and soy sauce should also be included. Make cautious to absolutely contain all of these factors just so the rice and kimchi can blend and the spices are uniformly dispersed inside the direction of the rice. The rice must be cooked over medium warmth for 5 to 6 minutes, till it’s miles barely crispy and the flavor of the spices has been well incorporated.
FAQs:
Can I use clean rice in Kimchi Fried Rice?
Yes, however, it’s far definitely useful to chill the new rice earlier than cooking. Fresh rice may be sticky, so unfold it out and let the moisture evaporate.
What type of rice is exquisite for Kimchi Fried Rice?
Leftover, cold, or day-vintage rice is top-notch for getting ready Kimchi Fried Rice for the reason that it’s far less sticky and absorbs flavors higher.
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