Korean Kimchi Fried Rice

Korean Kimchi Fried Rice | MishMashGlobe

When I go to my hairdresser, it usually takes at least 2-3 hours before I get to leave depending on what I get done because my hair is so long and thick. This means that I don’t usually get to leave until 7 or 8 o’clock and don’t get to eat any dinner! But my awesome hairdresser usually gives me a little bit of food while we are waiting for the colour to set. Sometimes, just a small bowl of instant noodle, or some kimchi and rice with nori. But the last time, she gave me a small bowl of Korean kimchi fried rice and asked me to try it and see what I think. It was absolutely delicious!!! According to her, this is what all the Korean’s do with their left over kimchi and is a common Korean dish. Since then I’ve had it in mind to try and re-create it.

RICE INGREDIENTS:
1 1/2 cup jasmine rice, cooked
1/2 cup sushi rice
water, according to rice cooker directions

RICE SEASONING INGREDIENTS:
2 tablespoons oil
1 tsp garlic, chopped
1/2 onion, diced
1 cup kimchi, cut into small pieces
2-4 tablespoons gochujang, to taste
1/4 cup water
1/4 cup kimchi juice or additional water
2 teaspoon sesame oil
1 Tbs mushroom seasoning, to taste (optional)
1 Tbs McKay’s chicken style seasoning (optional)
1 cup corn (optional)
Japanese Nori Komi Furikake (rice seasoning), to taste
black pepper, to taste
fried onions (optional)

COOK THE RICE:

  1. Using your rice cooker cup, measure out the jasmine and sushi rice.
  2. Wash the rice to get rid of some of the starch.
  3. Cook the rice in your rice cooker using the mixed rice function.
  4. Cool and refrigerate for at least 1 hour or overnight.

ASSEMBLING THE FRIED RICE:

  1. Heat up a pan. Add the oil.
  2. Add the garlic and fry until slightly brown.
  3. Add the onions and cook until translucent.
  4. Add the kimchi and stir fry for 1 minute.
  5. Add the gochujang and water. The water will help to make it paste like and make it easier to mix into the rice. The gochujang is a little spicy, so depending on your spice tolerance, add a little at a time if you are unsure.
  6. Add rice, kimchi juice or water water, corn, mushroom seasoning, and chicken seasoning (if using). Stir all the ingredients together until completely mixed and there are no large chunks of white rice.
  7. Stir in the sesame oil and rice seasoning into the rice. Remove from the heat.
  8. Add optional toppings of fried onions and additional rice seasoning.
  9. Serve right away.

NOTES:

  • The rice can also be be cooked in a pot. Use the same water measurements you usually use when cooking rice.
  • Cooling the rice before cooking ensures that the fried rice doesn’t become a mushy mess.
  • I like my Kimchi Fried Rice spicy with lots of kimchi. Cut down on the kimchi and gochujang if you like a milder taste.
  • In the photo I also topped the fried rice with chicken floss that my parents brought back from Singapore. Too bad you can only find the pork version in Canada. Although there is a vegetarian version that I’ve found made from edamame, seaweed and soy that you may want to try.

Korean Kimchi Fried Rice | MishMashGlobe.com

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