Steps to Prepare Korean Kimchi Fried Rice (Easy) in 30 Minutes for Young Wife

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, korean kimchi fried rice (easy). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Korean Kimchi Fried Rice (Easy) is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Korean Kimchi Fried Rice (Easy) is something that I have loved my entire life. They’re fine and they look fantastic.

Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. What is Kimchi Fried Rice Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥) is a type of Korean fried rice and it is predominantly cooked with kimchi (obviously!) To give it more texture and flavor a variety Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice. Since Korean homes almost always have these two staples, kimchi fried rice is a favorite go-to meal whenever there seems to be nothing to eat at home.

To get started with this recipe, we have to prepare a few components. You can cook korean kimchi fried rice (easy) using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Korean Kimchi Fried Rice (Easy):

1. Make ready 250 g glutinous rice (Korean rice or Japanese sushi rice)
2. Make ready 200 g kimchi
3. Make ready 100 g Spam
4. Take 10 g scallion
5. Make ready 2 tbsp soy sauce
6. Take 2/3 tbsp chilli powder
7. Get 1/2 tbsp sugar
8. Get 1 tbsp sesame oil
9. Make ready Vegetable oil

Kimchi is a source of vitamin A, vitamin C, fiber, and probiotics to balance your intestinal system. Kimchi fried rice or Kimchi bokkeum bap is a traditional Korean staple dish, eaten extensively throughout Korea this dish has a lot history with mainstream South Koreans, as the dish itself is very cheap unlike some of the more famous dishes like bulgogi which were traditionally the foods of Kings, Kimchi fried rice was eaten by all Koreans. This Korean fried rice is commonly served with a sunny side up egg as an add on protein. In my experience, most Korean restaurants serve this fried rice with eggs.

Steps to make Korean Kimchi Fried Rice (Easy):

1. Clean and chop scallions, dice spam into small cubes (half inch or 1cm), cut kimchi into bite size slices (scissors keep your hands clean)
2. Lightly coat frying pan and stir fry to slightly brown scallions. Then add spam and bring to light brown.
3. Add sugar and chilli powder and stir to quickly coat scallions and spam.
4. Add kimchi and quickly stir fry until light browning appears.
5. Gather ingredients to one side of the pan. Tilt pan slightly and add soy sauce. Let soy sauce sizzle first (this adds smokey flavor) before adding slowly to the other ingredients and allowing flavor to spread evenly. Story fry quickly until almost all excess moisture on pan is gone.
6. Turn off heat and mix rice in thoroughly.
7. Once mixed thoroughly, put back on heat and add sesame oil. Lightly fry in remaining oil until sesame aroma is evenly spread and rice is hot.
8. Serve to taste with chopped seaweed laver, sesame seeds and fried egg

If you are a vegetarian, adding egg is an optional. In addition to that, I love eating kimchi fried rice with vegetable lumpia and Korean beef stir fry. It may not be traditional to. The key to Korean fried rice is to use one-day-old, leftover rice; freshly cooked rice causes the fried rice to be sticky and soggy in texture. I usually present this dish on a square plate.

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