Kimchi Fried Rice
It’s hard to not exaggerate the symbolic identity Kimchi has on the Korean culture. Koreans love their Kimchi so much most of them have a separate fridge entirely dedicated to it! Spicy, tangy and crunchy, you are sure to find this distinctive fermented cabbage side dish served at almost every meal.
Unfortunately, it may not be love at first taste for everyone when it comes to the pungent smell and bold taste of Kimchi. Fermented food may sound unappetizing to some, but fret not! Its prominent tanginess is what makes Kimchi the perfect fried rice base. This Kimchi Fried Rice dish may just be the key trigger to spark your appreciation for this peculiar zesty taste.
Best used with overnight rice, the fiery tanginess of Kimchi mellows down during cooking while gochujang (also known as red chili paste) brings out slightly spicy but sweeter taste to the dish. Chewy bacon bits to accompany the moist sesame-oil scented rice, top it off with a sunny side up. Together with that beautifully framed runny golden yolk, adorn your meal with some chopped green onions, sesame seeds and seaweed strips to taste.
Recreate Korea’s favorite comfort food easily right in your kitchen. Save your leftovers and enjoy the unique spicy zing of Kimchi deliciously with our version of Kimchi Fried Rice.
#themeatmensg #simple #delicious
|500g cooked rice (preferably overnight)|
|50ml kimchi juice|
|1tbsp sesame oil|
|1stalk spring onion (chopped)|
|2tsp toasted sesame seeds|
|1sheet roasted seaweed|
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