Happy Flavor - Kimchi Fried Rice

Kimchi fried rice combines the unique crunchiness of kimchi with the tender, savory flavor of rice, offering a fresh burst of flavorful experience. The tangy and spicy flavor of kimchi that stimulates the appetite irresistibly leads one to finish an entire bowl of kimchi fried rice before even realizing it. The kimchi fried rice recipe starts by frying kimchi in a pan with oil to blend the tangy flavor of the kimchi with the rich taste of the oil, creating a savory taste foundation. To this, rice and additional ingredients such as SPAM are added, culminating in a dish of kimchi fried rice beloved by many Koreans. 

The typical structure of a Korean meal centers around rice, accompanied by a type of soup or stew and several side dishes. However, in instances where there are no side dishes available, kimchi, which is always stored in Korean households' refrigerators, becomes the sole side dish. In the hustle of daily life, where much time is devoted to work or study, finding the time to cook can be challenging. This is why kimchi fried rice is so beloved by many Koreans, which can be easily and deliciously prepared at home without the need for side dishes and still feels somewhat snazzy.

Even at its most basic, with just kimchi and rice, Kimchi fried rice can be deliciously satisfying. However, indulging a bit by adding extra ingredients like beef, pork belly, ham, or sausage can elevate the dish to a level beyond what you might taste in a fine-dining restaurant, offering a rich and complex flavor. Personally, I recommend using SPAM for kimchi fried rice, but if you don't have SPAM or the previously mentioned four additional ingredients—beef, pork belly, ham, or sausage—other great options include bacon, smoked duck breasts, or well-drained tuna. Any of these alternatives can also lead to an excellent kimchi fried rice dish.

It goes without saying, but the most crucial ingredient that determines the flavor of kimchi fried rice is the kimchi itself. Rather than using freshly made kimchi, kimchi fried rice is best made with aged kimchi that has fermented over time and developed a sour taste. Using new kimchi without the sourness can cause the flavors of the seasoning and the kimchi to clash, making it difficult to experience the rich depth of flavor in the kimchi fried rice.

In the photo below, the kimchi on the left is fresh and not yet fermented, while the kimchi on the right is well-fermented and has a sour taste. You can tell the difference between the two types of kimchi just by looking at them. Using the well-fermented kimchi to make kimchi fried rice can be the secret to creating a delicious dish.

Kimchi is referred to by different names depending on its level of fermentation. Freshly made kimchi or kimchi that has not been fermented for long is called 'Geotjeori (겉절이)' or  'Saeng Kimchi (생김치),' and one can smell the crisp, fresh vegetable aroma from it. As time passes, the fermentation process progresses in kimchi, leading to a taste characterized by the sourness and tang from lactic acid fermentation, and this stage of kimchi is called 'Shin Kimchi (신김치).' With further aging, kimchi becomes fully fermented, turning into 'Muk-eunji (묵은지),' where the sourness becomes the dominant flavor. 'Muk-eunji' is often used to cook 'Kimchi Jjim (김치찜, a kimchi dish where aged kimchi and pork are cooked together through braising).' a stewed kimchi dish.

If your kimchi fried rice turns out soggy, it can significantly affect the overall flavor. If you've experienced this, it might be due to one of the following four reasons:

• First, if you use hot rice directly instead of cold or cooled rice for kimchi fried rice, it will result in a soggy texture.
• Second, if you add too much kimchi juice while frying the rice, the kimchi fried rice will become soggy.
• Third, if you start by frying the rice, kimchi, and other ingredients all together from the beginning, the moisture from the kimchi and vegetables won't evaporate properly, leading to a soggy outcome.
• Fourth, when cooking rice, if you use more water than rice, you'll end up with soggy rice, and if you use this rice to make kimchi fried rice, the fried rice will turn out soggy as well.
  
  

By following the steps of this kimchi fried rice recipe, you'll avoid any mistakes and ensure your kimchi fried rice turns out delicious and free from any sogginess. For delicious kimchi fried rice, the key points of this recipe are to use cooled rice instead of hot rice right off the stove and to minimize or avoid adding kimchi juice while frying the rice. Additionally, gochugaru (고추가루, red pepper powder) instead of gochujang (고추장, red pepper paste) can prevent the rice from becoming soggy by allowing the gochugaru to absorb excess moisture. Moreover, frying the kimchi, vegetables, and other ingredients separately before combining them with the rice ensures crispy and flavorful fried rice. 

The finished kimchi fried rice can be served on a flat plate or in a slightly deep bowl. If you're serving bibimbap instead of kimchi fried rice, you'll need to use a deeper bowl due to the mixing process involved with bibimbap. However, a flat plate works just fine for kimchi fried rice. If you have leftover kimchi fried rice, it's best to store it in an airtight container in the refrigerator and consume it within 2 to 3 days. To reheat refrigerated kimchi fried rice, lightly coat a pan with cooking oil and fry it until it sizzles for a delicious taste. 

If you've already tried kimchi fried rice, adding hwangtaechae (황태채, dried shredded pollock) as an ingredient can offer a unique texture. Dried shredded pollock is widely used in Korean cuisine for its versatility in various cooking methods and is very popular among Koreans. It also serves as a diet-friendly health food, containing four times the protein of beef while having a fat content of only 2%. Experience and enjoy the happy flavor of Kimchi Fried Rice, where the crunchiness of kimchi, the savory taste of SPAM, and the slightly chewy, almost fluffy unique texture of dried shredded pollock come together ideally.

Kimchi Fried Rice Ingredients

1. Main Ingredients
① Kimchi: 200g / 7 oz  ( approx. 1.5 paper cups )
 * For a more delicious kimchi fried rice, it is recommended to use well-fermented, ripe kimchi if possible.
② Cooked rice: 200g ( 7 oz ) or one serving Korean instant cooked rice.
 * 100g (3.5 oz) of uncooked rice can yield about 200g (7 oz) of cooked rice.

2. Secondary Ingredients
① SPAM: 100g / 3.5 oz
 * There are various types of SPAM, but I often use Classic SPAM because it's not too salty.
 * You can substitute SPAM with other types of ham or sausage you prefer as secondary ingredients.
② Dried shredded pollock ( Korean Hwangtaechae ): 20g / 0.7 oz
 * It can be omitted if dried shredded pollock is unavailable or not to your taste.
③ Roasted seasoned seaweed: 5 sheets
 * You can lightly pan-fry plain seaweed instead of using seasoned seaweed; if it is unavailable, it can be omitted.
④ Butter: 20g / 0.7 oz
⑤ Egg: 1
⑥ Cooking oil: 1 tbsp

3. Vegetables
① Green onion: 1/2 piece ( 60g / 2.1 oz )
② Onion: 1/2 piece ( 50g / 1.8 oz )

4. Seasonings
① Thick soy sauce: 1 tbsp 
② Sugar: 2/3 tbsp
③ Gochugaru (Red pepper powder): 1 tbsp
④ Curry powder: 1/3 tbsp ( Optional )

Before Cooking Kimchi Fried Rice

1. Prepare the rice to be used for the kimchi fried rice.
 * It's best to use cooled rice and spread it out on a tray or similar surface to let it lose its warmth. Using warm or hot rice can make the kimchi fried rice soggy.
 * If using instant cooked rice, use it directly without heating it in the microwave. 

Kimchi Fried Rice Ingredients Prep

1. Put the kimchi in a bowl and cut it with kitchen scissors, or chop it on a cutting board into approximately 2cm (0.8 inches) squares.
 * In kimchi fried rice, the most delicious size for the kimchi is approximately 2cm squares.
 * You can make a crunchier kimchi fried rice if the kimchi contains more stem parts than leafy parts.

2. Soak the dried pollack in water for about 30 seconds, then gently squeeze out the moisture with your hands before cutting it into pieces the size of your fingertip.
 * Soaking dried pollack in water briefly before cutting it softens the flesh, making it easier to cut.

3. Cut the SPAM into approximately 1cm squares and slice the seaweed into thin strips the length of a pinky finger.

4. Cut the green onion in half lengthwise and slice it into pieces approximately 0.5cm thick. Chop the onion into roughly 1cm squares and keep it separate from the green onion.
 * Finely chopping the vegetables improves the texture of the kimchi fried rice. 

Let's Start Cooking Kimchi Fried Rice

1. Add 1 tablespoon of cooking oil to a pan, scramble 1 egg, and set it aside on an empty plate.
 * When making scrambled eggs, sprinkle a bit of seasoned salt, and feel free to substitute with fried egg according to your preference.

2. Add green onions and SPAM to the same pan with 20g of butter and cook over medium-low heat for about 2 minutes, stirring together.
 * If the heat is high, the green onions can burn, so cook slowly over medium-low heat.

3. Once the SPAM turns brown and gives off a cooked aroma, add the sliced kimchi, 20g of dried pollack, 1 tbsp of red pepper powder, 2/3 tbsp of sugar, and 1/3 tbsp of curry powder. Cook together over medium heat for about 3 minutes.
* At this stage, the savory tastes of kimchi and SPAM infuse into the dried pollack, naturally completing the marinating.

4. After stir-frying for about 3 minutes, once the kimchi changes color, add rice, sliced onions, and 1 tbsp of soy sauce. To enhance the flavor of the kimchi fried rice, drizzle the soy sauce along the edge of the pan so it sizzles. After adding the soy sauce, stir-fry over medium heat for about 3 more minutes.

5. Stir and mix slowly with a spatula until the white of the rice is completely gone, breaking the rice grains apart until they are all separated. The more finely you break up the rice, the better it will fry. 

6. After stir-frying the kimchi fried rice for an additional 3 minutes, turn off the heat and transfer the rice to a plate. Top it with scrambled eggs and place seaweed flakes on one side to finish this delicious dish.

* Jal meokgesseumnida. - A Korean greeting used before eating a meal, somewhat similar to 'bon appétit!'

Delicious Pairings with Kimchi Fried Rice

1. Gyeranmari (계란말이, Korean-style egg roll) 
𑛀 The strong and deep flavor of the kimchi fried rice contrasts beautifully with the egg roll's soft, moist texture, reminiscent of a sponge cake, making them a perfect match. The grainy texture of the kimchi fried rice combined with the deep, rich egg taste tantalizes the palate, offering a harmonious dish that excites the taste buds and provides a good source of protein. 

2. Gyeran-guk (계란국, egg soup)
 𑛀 The simple-to-make egg soup, with its warm broth and the tender, mild texture of the eggs, pairs well with kimchi fried rice, enjoying both the comforting liquid and the softness of the eggs. The spicy and tangy flavors of the kimchi fried rice blend harmoniously with a spoonful of the gentle egg soup, creating a well-matched taste experience.  

3. Kimchi fried rice wrapped in seasoned seaweed.
𑛀 Seasoned seaweed is soft and crispy with a savory taste, and when used to wrap kimchi fried rice, it adds a rich and fragrant seaweed flavor, making for a deliciously nutty taste experience. When the well-stir-fried kimchi fried rice and the properly seasoned seaweed are eaten together, the different textures blend into one, creating a new layer of savory flavor. 

4. Oi-muchim (오이무침, cucumber salad)
𑛀 Cucumbers, high in water content, are cool and refreshing, with a crisp bite that freshens the mouth and stimulates the appetite. Eating cucumber salad with kimchi fried rice can double the crunchy texture of the kimchi, and the cool, refreshing, sweet, and sour taste of cucumber salad complements the rich flavor of the kimchi in the fried rice, making for an even more delicious dish.

Extra Tips for Kimchi Fried Rice

1. If the kimchi is overly fermented and tastes too sour, you can add about half a spoonful of sugar to soften the sourness.

2. Conversely, if your kimchi needs a bit more sourness, adding 1 tablespoon of vinegar can mimic the taste of well-fermented kimchi.

3. Kimchi fried rice can be made with various ingredients besides SPAM, such as sausage, smoked duck breasts, bacon, and well-drained tuna, allowing for numerous variations of the dish.

4. Depending on your preference, topping it with cheese or drizzling a bit of mustard sauce can offer a unique and delightful twist.

5. Frozen rice can be clumpy and hard to stir-fry, but warming it in the microwave until it's slightly heated makes the grains separate easily, resulting in deliciously fried rice.

Korean Pronunciation by Natives

Kimchi Bokkeumbap (김치볶음밥, Kimchi fried rice) ‑ Kimchi fried rice is a beloved dish among Koreans, celebrated for its familiar and comforting flavors. It's a favorite for many, combining rice with kimchi and various other ingredients to create a delicious variety of tastes. Simple and easy to prepare, it offers a delightful meal option that anyone can enjoy at home. If you're new to Korean cuisine, kimchi fried rice is a great place to start.
Bap (밥, cooked rice) ‑ Bap is made by rinsing uncooked rice with water and then steaming it in a pot or cooker with the appropriate water-to-rice ratio. It is the staple food for Koreans, with most eating rice at least once a day, typically accompanied by soup or side dishes.
Banchan (반찬, side dish) ‑ Korean meals typically consist of cooked rice, soup, and usually one to three side dishes. Essential side dishes include kimchi and various types such as namul (seasoned vegetables), muchim (spicy salads), and bokkeum (stir-fries), which add a variety of flavors and nutrients. These are served on small plates to accompany the meal.
Gamchilmat (감칠맛, savory taste) ‑ When a taste is delightful and leaves a lingering sensation, making you crave more, it embodies 'Gamchilmat.' Gamchilmat represents a harmonious blend of flavors, aromas, and textures, offering a complex and rich taste experience that is both varied and nuanced.
Geotjeori (겉절이, fresh kimchi) ‑ Geotjeori is a type of kimchi made without fermentation, allowing it to be eaten immediately. It's prepared by seasoning with red pepper powder. It's seasoned with shrimp paste, fish sauce, minced garlic, and other ingredients, offering a fragrant, fresh, and crunchy texture from the napa cabbage and a spicy flavor.
Goseul goseul (고슬고슬, perfectly cooked rice, not too undercooked or overcooked) ‑ When rice is cooked perfectly and is in its optimal state, the expression 'Goseul goseul' is used. Rice that is cooked to be 'Goseul goseul' features individual grains that are shiny and springy, providing a pleasant texture and enjoyable chewiness, making it delicious even without any side dishes. In dishes that utilize rice, such as making kimbap or bibimbap, using rice that is 'Goseul goseul' can enhance the overall flavor.
Guk (국, soup) ‑ One key difference between soup and stew in Korean cuisine is that soup typically contains less solids and more broth than stew. Unlike stew, the soup's flavor is not as strong; it's milder and smoother. The essence of soup lies in its broth, best enjoyed warm, not cold, and is commonly served with rice. There's a saying that if you have a fish, a Chinese person would fry it, a Japanese person would slice it for sashimi, and a Korean person would use it to make a broth, illustrating how much Koreans love their soups.
Gyeranmari (계란말이, Korean-style egg roll) ‑ Mix finely chopped carrots, onions, and other vegetables into well-beaten eggs, then cook in a hot pan, rolling it into a round shape. This creates a soft and savory dish often served as a side dish with rice or as a snack with drinks. Gyeranmari, known for its high nutritional content, low calories, and soft texture, is an excellent meal or side dish for both the elderly and children. Its simplicity in preparation makes it a frequently enjoyed dish.
Jjigae (찌개, stew) ‑ Jjigae is characterized by having less broth and more solid ingredients compared to soups, and its flavor is generally rich and robust due to the variety of ingredients used. Among the types of jjigae, kimchi jjigae, and doenjang jjigae are well-known and popular. Budae jjigae, which includes ham, sausage, and kimchi, and sundubu jjigae made with soft tofu are also popular. Mushroom jjigae, which utilizes mushrooms, is another variety among the many jjigae, each offering its distinct flavor.

Kimchi Fried Rice Recipe Summary

Basic content
Cuisine type	𑛀 Main dish
Total time	𑛀 Approximately 20 minutes   (Prep time: 10 mins, cook time: 10 mins)
Servings	𑛀 1 to 2 servings
Ingredients
Main Ingredients	𑛀 Kimchi: 200g / 7oz (approx. 1.5 paper cups) 𑛀 Cooked rice: 200g (7 oz) or one serving Korean instant cooked rice.
Secondary Ingredients	𑛀 SPAM: 100g / 3.5 oz 𑛀 Dried shredded pollock (Korean Hwangtaechae): 20g / 0.7 oz 𑛀 Roasted seasoned seaweed: 5 sheets 𑛀 Butter: 20g / 0.7 oz 𑛀 Egg: 1 𑛀 Cooking oil: 1 tbsp
Vegetables	𑛀 Green onion: 1/2 piece (60g / 2.1 oz) 𑛀 Onion: 1/2 piece (50g / 1.8 oz)
Seasonings	𑛀 Thick soy sauce: 1 tbsp 𑛀 Sugar: 2/3 tbsp 𑛀 Red pepper powder (Gochugaru): 1 tbsp 𑛀 Curry powder: 1/3 tbsp  (Optional)

Simple Instructions
①	Prepare the rice. Allow warm rice to cool until it loses its warmth, and use instant rice straight from the package without heating it. Using hot rice will make the kimchi fried rice soggy and decrease its flavor.
②	Place the kimchi in a bowl and cut it with kitchen scissors. For the best texture in your kimchi fried rice, aim for pieces about 2 cm (approximately 0.8 inches) in size, cutting them into squares.
③	Soak the dried pollack in water for about 30 seconds, then squeeze out the moisture and cut it into pieces the size of a fingernail.
④	Cut the SPAM into 1cm cubes and slice the seaweed into thin strips the length of a pinky finger.
⑤	Halve the green onions lengthwise and cut them into roughly 0.5cm thick slices. Dice the onion into approximately 1cm pieces and separate them from the green onions.
⑥	In a pan, add 1 tablespoon of cooking oil and scramble one egg, then transfer it to an empty plate.
⑦	Add the green onions, SPAM, and 20g of butter in the same pan used for scrambling. Sauté over medium-low heat for about 2 minutes.
⑧	Once the SPAM turns brown and starts to smell cooked, add the sliced kimchi, 20g of dried pollack, 1 tbsp of red pepper powder, 2/3 tbsp of sugar, and 1/3 tbsp of curry powder. Stir-fry everything together over medium heat for about 3 minutes.
⑨	After stir-frying for about 3 minutes, once the kimchi changes color, add the rice, cubed onion, and 1 tbsp of soy sauce. For the rich flavor of kimchi fried rice, drizzle the soy sauce around the edges of the pan to ensure it sizzles directly on the pan, and continue stir-frying over medium heat for about 3 more minutes.
⑩	Stir and fry slowly with a spatula until all the white of the rice has disappeared, making sure to break the rice up with the spatula until each grain is separated. The finer the rice is broken up, the more delicious the fried rice will be.
⑪	After stir-frying the kimchi fried rice for an additional 3 minutes, turn off the heat and transfer the rice to a plate. Top it with scrambled eggs and place seaweed flakes on one side to finish this delicious dish.