Let’s make Kimchi Fried Rice, a classic Korean comfort dish that’s spicy, tangy, savory, and absolutely satisfying.
It’s the perfect way to use up leftover kimchi and rice!
Start by stir-frying chopped garlic and bite-sized chicken pieces in oil until golden. Add 1 cup of chopped aged kimchi, 1 tsp sugar, 1 tsp soy sauce, and ½ tsp chili powder. Cook until fragrant and the kimchi caramelizes slightly.
Add 1½ to 2 cups of cold cooked rice and stir-fry until everything is well combined. Season with pepper, a drizzle of sesame oil, and top with a fried egg, toasted seaweed, and sesame seeds.
Crispy at the bottom, rich in umami, and finished with that signature kimchi punch—this dish is simple yet packed with flavor.
Want to see exactly how it’s done? Watch the full cooking video below and follow along step by step!
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