Fast and easy kimchi fried rice

Kimchi rice is a one bowl dish. This dish is easy and fast to cook. You have to cook this dish with cold rice and it is always a good idea to use the leftover from the previous day. I hate to waste food and this is one of the reasons why I love this dish. Just ensure it was kept in the refrigerator overnight.

The kimchi used should be fermented which means it should be few days old. I used the napa cabbage for my kimchi recipe. Kimchi is something that I relish to eat almost every day. It is considered as a superfood and a perfect supplement of the vitamin c.For me, This is a very good alternative to the salad.

Ingredients

  • 2 nori sheets
  • 2 eggs (one egg per person)
  • 3 strips of bacon
  • 1 medium size Italian seasoning sausage
  • 1 cup chop kimchi
  • 1 tbsp hot sauce
  • 1 tbsp oil
  • 2-3 scallions
  • Salt
  • 2 tbsp oil

Kitchen Tools

  • Chef’s knife
  • Cutting board
  • Bowl(small, medium)
  • Mortar and pestle
  • Wooden spoon

Don’t have?                                  >>         Use this 

Italian seasoning sausage                           Any kind of sausage

 

Instructions

I intend to make my kimchi rice spicy, so I am using the Sriracha sauce. Again and as always, the spice level is totally up to you.

Cut the nori sheets into thin strips.

Chop the bacon and Kimchi.

Separate the kimchi sauce in a bowl and mix it with sriracha sauce. Keep it aside.

Finely chop scallions. I usually do not use all the white part of the scallions.

In a medium heat put 2 tbsp oil in a pan.

Put the eggs one by one to get a sunny side.

cook them up to your desired level.  I love my eggs to be a little bit runny in the middle.

In the remaining oil, cook the bacon for 2-3 minutes at medium-high heat.

Put the sausage, I removed the skin of my sausage but it depends on the kind of sausages you are using.

Cook them for another 3 to 4 minutes

Now, Add the Kimchi and cook until all the liquid soaks up, this will take around 3 to 4 minutes at high heat.

Add rice and mix them well

Add hot sauce and Kimchi sauce (liquid) mixture in the well cooperated rice mixture.

Cook for another 2 to 3 minutes.

Add salt based on your needs.

Add 1/2 chopped scallions and 1/2 chopped nori strips. stir them well and off the heat.

Stir them well turn off the heat.

 

Serve

You can serve the kimchi rice with eggs.

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Fast and easy kimchi fried rice
Author: 
Recipe type: Meal
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 nori sheets
  • 2 eggs (one egg per person)
  • 3 strips of bacon
  • 1 medium size Italian seasoning sausage
  • 1 cup chop kimchi
  • 1 tbsp hot sauce
  • 1 tbsp oil
  • 2-3 scallions
  • Salt
  • 2 tbsp oil
Instructions
  1. Cut the nori sheets into thin strips.
  2. Chop the bacon and Kimchi.
  3. Separate the kimchi sauce in a bowl.
  4. Mix it with sriracha sauce.
  5. Keep it aside.
  6. Finely chop scallions.
  7. In a medium heat put 2 tbsp oil in a pan.
  8. Put the eggs one by one to get a sunny side.
  9. In the remaining oil, cook the bacon for 2-3 minutes at medium-high heat.
  10. Put the sausage
  11. Cook them for another 3 to 4 minutes
  12. Add the Kimchi and cook until all the liquid soaks up
  13. Add rice and mix them well
  14. Add hot sauce and Kimchi sauce (liquid) mixture.
  15. Cook for another 2 to 3 minutes.
  16. Add salt based on your needs.
  17. Add ½ chopped scallions and ½ chopped nori strips.
  18. Stir them well turn off the heat.
  19. Serve

Vegetarian kimchi for you

When it comes to Kimchi, I am a great fan of this powerful fermented mix of vegetables and spices. Kimchi does contribute a lot to the functioning of our body and that’s one of the reasons why I love this fermented item. I have also read about Kimchi giving you a good skin and helps control your weight. Apart from so many reasons, the craving is just uncontrollable.  With its spicy and tangy taste, you cannot go wrong having this as a side with any major course.

 

Ingredients

1 Kg Napa cabbage
1/2 cup kosher salt
3/4 cup carrot
3/4 cup spring onion
1 tbsp chopped garlic
1/2 tbsp ginger
2 tbsp paprika
2 tbsp pepper flake
2 tbsp light soy sauce
3/4 cup of water
2 tbsp rice flour
1 tsp sugar

Don’t have?          >>            Try this 

Paprika                                    Kashmiri Lal mirch

Instructions:

Cut the cabbage in pieces with a length of around 2 inches and discard the hard stem.

Put the cabbage in a bowl large enough, where you can wash and mix comfortably.

 

Mix 1/2 cup of kosher salt to cabbage and massage it well, cover it and leave it for 4 hours.

Rinse the cabbage in the cold running water in your kitchen tap (or 3-4 times in the water bowl, make sure you replace the water each time)

Make sure you squeeze the water out from the cabbage.

Put the vegetables in your cabbage bowl. It’s time to prepare the porridge now.

Well, Kimchi without porridge does work, but I like to have this as a must since porridge being a paste, it collates the whole kimchi and as a result, gives an awesome taste. This is how I made the porridge,

Take  a pan and boil  1/2  cup of water in it

Mix 2 tbsp of rice flour and 1 tsp of sugar.

Stir it well and make sure it should not form a lump. you can now turn off the heat and let it cool down, it may take 15-20 minutes to really cool down.

I have provided the below images to give you guys a better idea about the ingredients. I am currently residing in India and I am not privileged enough to have my hands on gochugaru here, so the best alternative here is Kashmiri lal mirch and chef art’s hot chili pepper flakes. I use light soy sauce for the vegetarian version ( you can use fish sauce for the non-vegetarian version )

Put all the above ingredients into the porridge as shown below.

Mix it well nice and uniformly as shown below. I can’t take too much spice and I prefer to make it a bit lighter. If you are a real spice lover and like to make it really spicy, add more chili powder and chili flakes which make it more appealing look wise.

I strongly prefer you to wear a glove at this time, Put the mixed porridge into the cabbage bowl which was prepared earlier and mix it well with your hands.

We are almost there, you kimchi is ready now and you can fulfill your watering mouth with a piece of it. I love to eat them right away in this state.

To ferment this further, put the kimchi in the glass jar. Put it on your kitchen shelf for at least 24 hours and refrigerate till your kimchi is alive 🙂

Happy Kim-ching……… and I am sure the taste will live till the last bit of it

 

Veg kimchi
Author: 
Recipe type: Sides
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Kg Napa cabbage
  • ½ cup Kosher salt
  • ¾ cup Carrot
  • ¾ cup Spring onion
  • 1 tbsp Chopped garlic
  • ½ tbsp Ginger
  • 2 tbsp Paprika
  • 2 tbsp Pepper flake
  • 2 tbsp Light soy sauce
  • ¾ Cup of water
  • 2 tbsp Rice flour
  • 1 tsp Sugar
Instructions
  1. Cut the cabbage in pieces with a length of around 2 inches and discard the hard stem.
  2. Mix ½ cup of kosher salt to cabbage and massage it well, cover it and leave it for 4 hours.
  3. Rinse the cabbage in the cold running water in your kitchen tap (or 3-4 times in the water bowl, make sure you replace the water each time)
  4. Make sure you squeeze the water out from the cabbage.
  5. Put the vegetables in your cabbage bowl.
  6. prepare the porridge now.
  7. Take a pan and boil ½ cup of water in it
  8. Mix 2 tbsp of rice flour and 1 tsp of sugar.
  9. Stir it well
  10. Turn off the heat and let it cool down
  11. Put all the above ingredients into the porridge as shown below.
  12. Mix it well nice and uniformly as shown below.
  13. Put the mixed porridge into the cabbage bowl which was prepared earlier and mix it well with your hands.
  14. Ready