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Kimchi Fried Rice

Kimchi fried rice (キムチ炒飯) is such a great way of cooking fried rice!!

The goodness from fermentation of kimchi bring up the flavour to the next level!! This is one of the dish that you can cook regularly!!

Kimchi Fried Rice

How do I get my rice break apart?

There are some ways to get it right.

In this case, I mix the rice and egg first for that.

It sounds weird, but it really makes the rice break apart.

And the other thing is that make sure you preheat your pan until SMOKING HOT.

I mean, it should be smoking, ok? Otherwise the egg trick won't work.

Let's see how it's done.

[Serving] 2 serves

[Prep time] 10 mins

[Cook time] 10mins

[Storage] 2-3 days in a fridge

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Thinly sliced pork belly 160g

-Salt 2g (1/3 tsp)

-Scallion 2 stalks

-Kimchi 50g

-Ginger (as peeled) 20g

-Garlic (as peeled) 30g

-Egg 4 each

-Cooked Japanese rice (Cold) 500g

-Salt 4g -Sake 20ml

-Black pepper some

-Soy sauce 20 ml *10ml per a serve (2tsp)


[Ingredients] (OUNCE)

-Thinly sliced pork belly 0.35lb

-Salt 1/3 tsp (0.07oz)

-Scallion 2 stalks

-Kimchi 1.76oz

-Ginger (as peeled) 0.7oz

-Garlic (as peeled) 1oz

-Egg 4 each

-Cooked Japanese rice (Cold) 17.6oz

-Salt 0.14oz

-Sake 0.7oz

-Black pepper some

-Soy sauce 0.7oz *0.35oz per a serve (2tsp)

[Recipe Video]


0:00 Prepare Ingredients

2:39 Cooking part (1/2)

5:24 Cooing part (2/2)



[Chapter 1: Prepare Ingredients]

  1. Dice pork belly into 1cm. season with 2g of salt.

  2. Mince the stem of the scallion. Chop the leaf. Keep them separate.

  3. Dice kimchi into similar size of rice

  4. Chop garlic and ginger

  5. Whisk eggs. Keep in 2 bowls.

  6. Add half of the egg and 4g salt into the rice. Mix it.

*Kimchi is a great sauce of umami (deep richness) because of the power of fermentation. *Mixing the rice and egg prevent sticking on the pan.

*Before you cook rice, soak with water and kombu (dried kelp) (1% of the weight of the rice) for at least 1 hour to max over night. it's like cooking rice in sock. Develop lot of umami.

You cook the rice with the same water, and leave the kombu in there too.

[Chapter 2: Coking part (1/2)]

  1. Put the garlic and ginger, generous amount of vege oil on a cold pan. Cook on low heat.

  2. Once they start changing the colour, add the pork. Bring the heat on High.

  3. Stir to mix with the aromatics , then leave few mins to cook.

  4. When they mostly white, give it a mix, then add the minced scallion stem.

  5. Also add kimchi

  6. Once they combined, add the sake. Burn off the alcohol.

  7. Pour the rest of the egg. Gently stir without whisking hard. Make scramble egg.

  8. Once the egg is cooked, put the whole thing on a plate. No need to wash the pan.

[Chapter 3: Cooking part (2/2)]

  1. Wipe the pan. Pour 30ml (2tbsp) of vege oil. Leave on high heat until smoking hot.

  2. Add the rice. stir to coat with the oil, but do not shake your pan just yet.

  3. Once the rice crumbly, add black pepper, and the chopped scallion leaf.

  4. Add the pork stuff.

  5. Once they mixed, you can shake the pan now.

  6. Add the soy sauce around the corner of the pan. Lightly mix, and done!!

*Do not shake your pan until everything (except soy sauce) is added.

If you move the pan from the right on top of the fire, the temperature will reduce,

and it doesn't work. You need the maximum heat from the beginning to the end for this chapter.

*Adding soy sauce on the corner of the pan gives you fragrant aroma. You can smell it immediately. It's amazing!!


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