The secret to great kimchi fried rice is old, aggressively sour kimchi and day-old rice. Do not try this with fresh kimchi. Get the pan ripping hot—you want to hear it sizzle the moment the rice hits the cast iron.
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nPrep: 5 mins · Cook: 10 mins · Serves: 2
nnnIngredients
nnn- 2 cups day-old cooked short-grain rice
- 1 cup well-fermented kimchi, chopped
- 1/4 cup kimchi juice
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 2 eggs (for frying)
Instructions
nnn- Heat a large skillet or wok over medium-high heat. Add oil.
- Fry the chopped kimchi until it starts to caramelize, about 3 minutes.
- Add the rice, breaking it up with a spatula. Toss aggressively.
- Stir in gochujang and kimchi juice. Mix until every grain of rice is coated in bright red.
- Remove from heat, drizzle with sesame oil.
- Fry eggs in a separate pan, sunny-side up. Serve rice topped with the eggs.
