Remove from the heat. Some of my relatives gobbled it up and complimented me on it Thanks so much for posting! 1 cup kimchi (*see notes), cut into thumbnail size pieces; 150g / 5.3 ounces bacon, cut into thumbnail size pieces (optional) 1 pack enoki mushrooms (200g, 7 ounces), root removed, rinse the mushrooms in cold water and drain. And also does it make the kimchi fried rice spicy? All rights reserved. This gochujang chicken is one of the most delicious quick recipes in my file, and it only takes about 20 minutes to make. YUM!! Serve it with a fried egg for a classic version or add chicken or pork. Thank you for stopping by! Commentdocument.getElementById("comment").setAttribute( "id", "aeae68047ac98907c298e2d167d57364" );document.getElementById("d4fc7e72a3").setAttribute( "id", "comment" ); I had some leftover kimchi and a big jar of gochujang so I really fancied trying your kimchi fried rice recipe. PROTEIN. Kiss, kiss! :'( troubles of a small town. amzn_assoc_asins = "B00AB898TK,B004NRHBBM,B00B8DU1QQ,B002HMLMHY"; The nutrition information shown is an estimate provided by an online nutrition calculator. CARBOHYDRATES. thanks! It is as perfect as could be, the only thing I change is cutting back some of the rendered bacon fat. Lastly add in 4 cups leftover cooked jasmine rice and toss it all together. Enjoy! With the kdrama effect, I’m now obsessed with the Korean food. Hope to share more recipes using kimchi. FAT. Whisk the gochujang aioli to combine. Get the latest recipes from My Korean Kitchen delivered to your email inbox. Yea I also have this problem. Now, it’s all about learning Korean dishes for me. Serve the Kimchi fried rice on a plate. ), so he won’t accept my kimchi fried rice unless it contains some meat in it! Great recipe! . Ours came out fabulous. My Korean Kitchen delivered to your email inbox. Of course, you can add either of them per your preference. I had a jar of kimchi sitting in the fridge and was looking for some different ways to use it. If you want it to be not spicy, you can add 1 Tbsp soy sauce instead of gochujang. If not, add 1/2 tsp rice vinegar into the kimchi juice to make it sour. I can make good textured stir fried rice even with freshly cooked rice. Glad to hear you and your family has been enjoying my kimchi fried rice recipe! Am loving the recipes. , I have been a subscriber and a follwer from you for a while and to be honest this is the first time i m foing to leave a comment can z I always forget to do it, but this time I remembered it’s because I have made this kimchi fried rice 6 times now my eldest daughter is a fun of Korean dishes. Moma taught me some korean dishes but she was always the cook and I now regret not paying attention !! Roast until fork-tender, 15 to 20 minutes. Welcome to my Korean kitchen! Thank you for this recipe! If you like this recipe and make it, snap a photo and share it on, so I can check it out and leave a comment! Hi Sue. I have started a personal cookbook of Korean recipes, with photos and I try to include at least three banchan dishes with each meal. And so quick and easy! Also, please read my recipe notes above. This was amazing so full of flavor, yet so easy to make, I added beef to mine and it was absolutely delicious. Loved it! I love cooking! lol. As with any fried rice, this dish can be prepared ahead of time. In a small bowl, mix soy sauce, gochujang sauce and sesame oil. 1. Hi, I'm Anna! Hope your husband enjoys it even more with shrimp next time. Serve with rice and quickly stir-fried vegetables for a fast, healthy weeknight meal. I’ve never really cooked much for wife in twenty years. Will be making more later this week! Perhaps Twitter? . I am addicted. I used Korean spicy pork instead of bacon. You can make kimchi fried rice with basmati rice. Place the cooked egg on top. The fried egg is a classic topping for Kimchi Fried Rice. This is the same reason that got me here , J-hope’s fav food, since this recipe has such good reviews I’ll try it. Typically, freshly steamed rice is moist and soft and when they get stir fried, they can go gluggy, which isn’t very nice in a stir fry dish! I am not sure how to know if our Kimchi is still edible or turned bad. I only had brown rice on hand, unfortunately. So much flavor! Thank you Sue. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula. . I also added fresh green and red Korean chilies to make it very spicy. The look is irresistible. There will always be kimchi in my fridge now, not just when I make Korean, so I can whip this up anytime. Grain Bowl Dinner Korean Nut-Free Gluten-Free <600 Calories.