Spicy Kimchi Fried Rice: A Flavorful Korean Delight
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Ingredients
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2 cups Cooked Rice
(Use day-old rice for best texture)
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1 cup Kimchi
(Chop kimchi into bite-sized pieces)
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1 medium Carrot
(Grated or finely diced)
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2 stalks Green onion
(Chopped, for garnish)
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2 tbsp Soy sauce
(Use low-sodium soy sauce if preferred)
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1 tbsp Sesame oil
(For added flavor)
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2 large Eggs
(Fried, for topping)
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1 tbsp Vegetable oil
(For frying)
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2 cloves Garlic
(Minced)
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1 tbsp Sesame seeds
(For garnish)
(Use day-old rice for best texture)
(Chop kimchi into bite-sized pieces)
(Grated or finely diced)
(Chopped, for garnish)
(Use low-sodium soy sauce if preferred)
(For added flavor)
(Fried, for topping)
(For frying)
(Minced)
(For garnish)
Nutrition
- Servings: 2
- Serving Size: 1 bowl (300g)
- Calories: 520 kcal
- Carbohydrates: 75 g
- Protein: 15 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 800 mg
- Cholesterol: 180 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instructions
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1 - Heat Oil:
In a large skillet, heat vegetable oil over medium heat.
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2 - Sauté Garlic:
Add minced garlic and sauté until fragrant, about 1 minute.
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3 - Add Kimchi:
Stir in chopped kimchi and cook for another 2-3 minutes until heated through.
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4 - Mix in Rice:
Add cooked rice and soy sauce; stir-fry for 5 minutes until everything is well combined.
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5 - Add Carrot:
If using, add grated carrot and mix well for an additional 2 minutes.
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6 - Fry Eggs:
In a separate pan, fry eggs sunny-side-up until the whites are set.
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7 - Serve:
Spoon kimchi fried rice into bowls, top with a fried egg, green onions, and sesame seeds.
In a large skillet, heat vegetable oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Stir in chopped kimchi and cook for another 2-3 minutes until heated through.
Add cooked rice and soy sauce; stir-fry for 5 minutes until everything is well combined.
If using, add grated carrot and mix well for an additional 2 minutes.
In a separate pan, fry eggs sunny-side-up until the whites are set.
Spoon kimchi fried rice into bowls, top with a fried egg, green onions, and sesame seeds.
More About: Spicy Kimchi Fried Rice: A Flavorful Korean Delight
Kimchi Fried Rice: A Korean Classic
Kimchi Fried Rice, or 'Kimchi Bokkeumbap,' is a delightful dish that showcases the bold flavors of Korea. This recipe combines leftover rice with the spicy, fermented goodness of kimchi, creating a meal that is not only quick to prepare but also deeply satisfying. It’s commonly served as a comfort food in South Korea and can be easily customized with various vegetables or proteins.
History and Cultural Significance
Kimchi Fried Rice has its roots in Korean home cooking, where frugality and resourcefulness shine. Traditionally, it was a way to use up leftover rice and kimchi, making it a staple for many households. The dish resonates with the Korean concept of 'banchan,' which refers to a variety of small side dishes served along with rice.
Tips and Notes
- For the best texture, use day-old rice as it is drier and less sticky, allowing for better frying.
- Feel free to add proteins like tofu, chicken, or shrimp to make it a more substantial meal.
- Adjust the spiciness by adding more or less kimchi, and remember to garnish with green onions and sesame seeds for added flavor and presentation.
Kimchi Fried Rice is not just about taste; it’s about the experience of Korean culture and the joy of eating a meal that’s both hearty and comforting. Enjoy this dish as a quick weeknight dinner or as a flavorful side dish at your next gathering!
