Kimchi Fried Rice — Cook the Rice in Kimchi Brine (Chewy + Crispy)

kimchi

🥗Healthier: sauerkraut

💰Cheaper: pickled vegetables

Sauerkraut offers a similar tangy flavor at a lower cost.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a higher smoke point.

egg

🥗Healthier: tofu

💰Cheaper: scrambled egg substitute

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

Select short grain rice, which is higher in gelatinous starch and slightly sticky when cooked.

Rinse the rice thoroughly.

Add a touch of toasted sesame oil and kimchi brine to the rice, aiming for about 30% brine and a 1:1 ratio with the weight of the pre-rinsed rice.

Cook the rice using a rice cooker or method of choice.

Once cooked, fluff the rice to remove trapped air and spread it in an even layer on a tray; refrigerate overnight to dry the surface.

If in a hurry, place the rice next to a fan or use day-old rice to achieve the desired texture.

Squeeze out the brine from the kimchi and chop it roughly, preserving the tang.

Heat neutral oil in a skillet over medium heat and add the kimchi to evaporate its water content and concentrate its flavors.

Crush a few cloves of garlic and add them to the kimchi, cooking for about 10 seconds to retain raw pungency.

Add the rice to the skillet and gently separate the grains with your fingers, mixing until coated with the kimchi-infused oil.

Allow the rice to develop slightly burned bits without moving it too much.

Once warmed through and crispy bits develop, lower the heat and season with gochujang, mixing it with soy sauce on the side before adding it bit by bit.

Taste and adjust the seasoning, adding optional sugar for balance.

Reintroduce a bit of kimchi brine at the last minute to preserve tang, cooking just long enough for excess moisture to evaporate.

Turn off the stove and drizzle with toasted sesame oil before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens