Short’s Kitchen: Kimchi (Kimchee) Fried Rice
KIMCHI (KIMCHEE) FRIED RICE
Short and Bald love our home made kimchi. Before we met, Bald hadn’t tasted kimchi, but now, he has it for breakfast, lunch and dinner. Well, almost, but at least now he’s half-Korean.
Short: I won’t tell you which half, you’ll just have to guess.
When Short makes kimchi, Bald does usually lend a chopping hand, and Short makes sure not to make the end product too salty or spicy. We’re both trying to cut back our salt and Bald can’t handle it too spicy.
Bald: Well, my Korean half can, but it’s that other Aussie half that freaks out.
Kimchi fried rice is one of the most popular dishes in Korea – it’s quick and easy to make and it’s delicious!
Short: In fact, I say anything to do with Kimchi, Koreans love.
Bald: “I say tomato, you say, Kimchi.”
Short: “You say cheese, I say Kimchi.” Yes, when someone takes your photo in Korea, we all say “Kimcheeeee” rather than cheese.
Bald: Whatever makes you smile! And kimchi sure makes Koreans smile!
I have quite a few Kimchi fried rice recipes, but today, I’m going to follow Eugune’s recipe (www.unolee.com)
Ingredients (2 Servings): Kimchi 1 cup. Pork 1/2 cup or more according to your taste (you can also use beef or ham instead of pork), cooking oil, sesame oil, sugar, sesame seeds.
1. Chop up your kimchi and pork. Save the spicy liquid from the kimchi for later.
2. Add cooking oil (2 spoons) and sesame oil (1 spoon). Once it’s hot, add kimchi, pork, sugar (1/2 spoon) and sesame seeds. Stir fry on a medium heat for 5 minutes.
3. Add the spicy kimchi liquid you saved, and the rice, and cook for a further 3-5 minutes.
4. It’s all done! Add a fried egg, tomato, cucumber or anything you’d like to put top, or on the side for extra flavor, color and texture.
Short: Easy, peasy, squeezy! And delicious.
Bald: I’ll second that. Actually, I think I’ll thirds and fourths that, too!
If you’ve bought your kimchi, or have it already prepared, this dish only takes around 15 minutes to make. I’t’s filling and spicy, and a great savory meal to enjoy with a beer. I hope you enjoy!
Making your own kimchi takes some time, but once you make it, it will keep in the fridge for a few weeks, or more. Traditionally, in Korea, we bury a huge jar of Kimchi under the ground in the fall and it keeps until spring.
Short: My kimchi usually lasts for at least a few weeks, so once I have a few jars in the fridge, it will be a month or two before I make it again. I promise I’ll post my Kimchi recipe soon. It’s great to make it with a friend, as you can enjoy a great conversation as you chop and soak and rinse and drain and mix, etc. It’s a real social activity in Korea, so find a friend, and keep an eye out for my recipe. It will be up soon!
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with kimchi! must try it out. Mister has a kimchi recipe from a Korean. Yum YUM!
I just love Kimchi. Whenever I watched those Korean TV series, they always mix Kimchi and rice, and I’m just salivating. I have kimchi but I never mix them. Now, that’s a good reminder. I don’t mind being neighbors with you.
Beautiful dish. Thank you!
that looks like a real treat to have, I cannot wait to see your kimchi recipe
Wow, what an interesting recipe! Never heard about Kimchi before but it looks delicious
Mathilde’s Cuisine: thanks, here’s more about Kimchi: http://en.wikipedia.org/wiki/Kimchi
simplyscrumptiousfoodie.com: thanks! kimchi fried rice is my comfort food~, yes, i’ll post my kimchi recipe in september.
thanks, the random gourmet.
hi divina @ serendipity.blogspot.com, thanks and yes, please move to new york~ or should i move to manila? but i’ll have to ask bald first. ^ ^
jeroxie.com/addiction, thanks! if/when you make kimchi, please make sure you keep it in an airtight container or bottle.
I love kimchi fried rice. I made it myself once in a while. But I added the eggs in with fried rice. I should try it with a sunny side up egg on top like you did. I never made my own kimchi though.
Yummy ! Will use seafood instead. Thank you for sharing. Cheers !
sizzlechef, great idea! let me know how it goes.
cheapappetite, i’ll post my kimchi recipe in september. i really recommend home made kimchi because you can make it less salty and with the right amount of spiciness for you.
What a beautiful picture! I love your plating, so elegant, and a great recipe too!
southerngracegourmet.com, thank you! i’ve been reading your blog. you have a lot of great ideas!
That kimchi fried rice looks good!
Kevin @closetcooking.blogspot.com, thanks! your korean kalbi looks great, i see a lot of korean food on your site. i’ll check them out. meanwhile what’s your korean connection if you don’t mind me asking.
Just stay where you are because I would to visit New York one day.
Divina, let us know when you are in town, it will be great to meet up!