SavouryPeklyn Teo

kimchi fried rice

SavouryPeklyn Teo
kimchi fried rice

Couple of days ago, I got a text from a friend asking if I ate kimchi. OF COURSE I DO. Turns out, she had ordered some korean food and it came with a whole tub of kimchi which she did not want to eat. I happily agreed to take it off her and I’m glad I did. I already had a jar of kimchi sitting in my fridge but we can never have too much of kimchi amirite? I also had a tub of gochujang that I bought during the last grocery run so I was excited to try it in my kimchi fried rice. I’ve never been inspired to add gochujang before having made so many korean dishes before and having it taste good, despite how its an essential part of korean cooking. My thoughts were, since the food is good anyway, why add another item to my pantry (which I may not finish)? But since I’m cooking more these days, I felt like it was time and now that I have it, NO REGRETS. Totally should’ve gotten it sooner. It adds more depth and flavor to your dish. Guess I’ve added another permanent resident to my pantry HEH.

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Recipe

Ingredients

  • Overnight rice (about 1.5 cups of rice)

  • 1 tbsp Sesame oil

  • 1/2 tin of Luncheon meat (or 250g minced meat)

  • 1 tbsp Gochujang (korean chili paste) - optional

  • 1 tbsp Gochugaru (korean red chili pepper flakes) - optional

  • 400g Kimchi

Method

In a heated pan, fry up your luncheon meat, breaking it apart with your wooden spoon until you get small pieces. If you’re using minced meat, put some oil in a pan and just sitr fry until it is cooked and no longer pink.

Then you add your kimchi into the pan including some of the kimchi juice if you can. Fry it for about 1-2 min then add in your overnight rice, breaking it apart with your fingers to remove the clumps. Add the gochujang and the gochugaru (if you have) and mix everything well. Fry until all the rice is coated nicely with the seasonings. Lastly add the sesame oil and serve with seaweed or spring onions as a garnish. I also love to add a fried egg on top!