Maangchi: Kimchi fried rice
Creator-published official demonstration of the same recipe; playback within FOOD was not tested.
Official cooking video · Maangchi · YOUTUBEFermented Kimchi and Gochujang Fried Rice
Three servings of aged-kimchi fried rice with three cups of cooked rice and gochujang, based on Maangchi's recipe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Chop kimchi and one scallion; shred the gim sheet and prepare three cups of freshly cooked or promptly chilled rice.
- 02
Heat 5 ml vegetable oil in a large skillet over medium-high heat and stir-fry the kimchi for about one minute.
- 03
Add three cups rice, 60 ml kimchi brine, 60 ml water and 2 tbsp gochujang; break lumps and stir-fry about seven minutes until hot throughout.
- 04
Stir in 15 ml sesame oil and remove from heat.
- 05
Divide into three bowls and scatter the chopped scallion, one tablespoon sesame seeds and shredded gim sheet evenly over them. Serve at once.
Before you cook
Contains sesame. Check gochujang for soy/wheat and kimchi for fish sauce or shrimp allergens. Avoid rice left unrefrigerated for a prolonged time; use fresh rice or rice promptly chilled. Chill leftovers within two hours at 4°C or below and reheat to 74°C/165°F.
Allergens: sesame from oil and seeds, soy/wheat may occur in gochujang, fish or crustacean shellfish may occur in kimchi; read the label
Image & source credits
These illustrations stand in for food photos.
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