Cooking with Priyanka Mohan 🏻
Cooking with Priyanka Mohan 🫶🏻 is a easy Korean recipe that serves 3. 350 calories per serving. Recipe by Irfan's view on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $14.20 total, $4.73 per serving
Ingredients
- 2 cups Short‑Grain Sticky Rice (cooked and cooled; day‑old rice works best)
- 1 cup Kimchi (store‑bought, chopped roughly)
- 3 cloves Garlic (minced)
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Sesame Oil (for finishing drizzle)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil for stir‑frying)
- ½ teaspoon Salt (adjust to taste; kimchi is already salty)
- ½ teaspoon Sugar (balances acidity)
- 2 stalks Green Onion (thinly sliced for garnish)
- 2 large Eggs (half‑boiled, yolk runny)
Instructions
Prepare Ingredients
Mince the garlic, chop the kimchi into bite‑size pieces, and slice the green onions thinly. Set all measured ingredients within arm’s reach.
Time: PT3M
Heat the Wok
Place the wok over high heat and let it become very hot (about 2 minutes).
Time: PT2M
Add Oil
Add 2 tablespoons vegetable oil and swirl to coat the surface.
Time: PT30S
Sauté Garlic
Add the minced garlic and stir‑fry for about 1 minute until fragrant but not browned.
Time: PT1M
Add Rice
Add the cooked short‑grain rice, breaking up any clumps, and stir‑fry for 2 minutes to dry the surface.
Time: PT2M
Stir‑In Kimchi
Add the chopped kimchi and continue stir‑frying for another 2 minutes, allowing the kimchi’s juices to coat the rice.
Time: PT2M
Season
Add 2 tablespoons gochujang, ½ teaspoon salt, and ½ teaspoon sugar. Mix thoroughly so the sauce evenly colors the rice.
Time: PT1M
Final Stir‑Fry
Stir‑fry everything together for another 2 minutes on high heat, ensuring the rice is hot throughout.
Time: PT2M
Garnish and Finish
Drizzle 1 tablespoon sesame oil over the rice, sprinkle the sliced green onions, and give a quick toss.
Time: PT1M
Prepare Half‑Boiled Eggs
In a small saucepan, bring water to a boil, lower the eggs gently, boil for 6 minutes, then transfer to ice water for 2 minutes. Peel and place on top of the fried rice.
Time: PT8M
Temperature: 100°C
Serve
Transfer the kimchi fried rice to a serving plate, place the half‑boiled eggs on top, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Dairy‑free, Can be made gluten‑free with tamari
Allergens: Egg, Sesame, Gluten (if soy sauce is used)
Ingredient Substitutions
- Instead of Short‑Grain Sticky Rice: Sushi rice, Medium grain rice
- Instead of Kimchi: Sauerkraut (for flavor only)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Gochujang: Korean chili paste, Sriracha mixed with miso
- Instead of Sesame Oil: Vegetable oil (less flavor)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Salt: Soy sauce (adds umami)
- Instead of Sugar: Honey (¼ tsp)
- Instead of Green Onion: Chives
- Instead of Eggs: Fried egg, Tofu cubes for vegan version
Equipment Needed
- Wok
- Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Small Saucepan (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Heating the wok until very hot before adding oil
- Sautéing garlic without burning
- Using day‑old rice to avoid sogginess
- Balancing salt and sugar after adding gochujang
- Cooking half‑boiled eggs to the correct time
Chef Tips from the Video
- Day‑old rice separates easily and gives the best fried‑rice texture.
- Add gochujang gradually; you can always add more but can’t take it out.
- Finish with a drizzle of sesame oil for authentic Korean aroma.
- If you like extra heat, sprinkle a pinch of Korean red pepper flakes just before serving.
Troubleshooting
Rice turns mushy.
Use day‑old rice, spread it on a tray to dry, and avoid adding extra liquid during stir‑fry.
Dish is too salty.
Reduce added salt, rinse kimchi briefly, or add a pinch of sugar to balance.
Kimchi flavor overwhelms the dish.
Use a milder kimchi or reduce the amount to ½ cup and increase the rice proportion.
Egg yolk is fully cooked.
Cool the boiled eggs immediately in ice water and reduce boiling time to 5‑6 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet with a splash of oil.
Freezer: Not recommended; texture of rice and kimchi changes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the rice a day ahead and refrigerate; dry it out slightly before using.
- Portion kimchi into a small container for quick access.
- Half‑boiled eggs can be prepared up to 30 minutes in advance and kept in ice water.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Fried Rice in Korean cuisine?
Kimchi fried rice, known as kimchi bokkeumbap, originated as a way to use leftover rice and kimchi, turning them into a hearty, quick meal. It reflects Korea’s frugal tradition of minimizing waste while showcasing the beloved fermented side dish, kimchi, as a flavor cornerstone.
What are the traditional regional variations of Kimchi Fried Rice in Korea?
In Seoul, the dish is often simple with just kimchi, rice, and gochujang. In the Jeolla region, cooks add pork belly or seafood, while in Busan versions you might find a splash of anchovy broth for extra umami. The Indo‑Korean version adds Indian‑style sugar balance and a half‑boiled egg.
How is Kimchi Fried Rice traditionally served in Korean households?
It is typically served hot in a shallow bowl, topped with a fried or half‑boiled egg, a drizzle of sesame oil, and a sprinkle of sliced green onions. It is often accompanied by a side of fresh lettuce leaves for wrapping and a bowl of clear soup.
During which Korean celebrations is Kimchi Fried Rice commonly prepared?
Kimchi fried rice is a popular comfort food during Chuseok (harvest festival) and Lunar New Year when families have abundant kimchi and leftover rice. It is also a go‑to dish for late‑night meals after drinking gatherings (hof).
What makes Kimchi Fried Rice special in Korean cuisine?
The dish combines the tangy, spicy, and probiotic qualities of fermented kimchi with the comforting texture of fried rice, creating a balance of flavors and a quick, satisfying meal that can be customized with protein or vegetables.
What are the most common mistakes to avoid when making Kimchi Fried Rice?
Common errors include using freshly cooked rice (which makes the dish soggy), overcooking the garlic (causing bitterness), and adding too much salt because kimchi is already salty. Also, not heating the wok enough leads to sticking.
Why does this recipe use gochujang instead of plain chili flakes?
Gochujang provides a deep, fermented heat and a subtle sweetness that plain chili flakes cannot deliver, giving the fried rice its authentic Korean flavor profile while balancing the acidity of kimchi.
Can I make Kimchi Fried Rice ahead of time and how should I store it?
Yes, you can prepare the fried rice up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat in a hot skillet with a little oil to restore crispness. The half‑boiled eggs should be added just before serving.
What texture and appearance should I look for when the Kimchi Fried Rice is done?
The rice should be slightly crispy on the edges, evenly coated in a reddish‑orange hue from the gochujang, and the kimchi pieces should be tender but still retain a bit of crunch. The dish should smell fragrant with garlic and fermented cabbage.
What does the YouTube channel Irfan's View specialize in?
The YouTube channel Irfan's View, hosted by Irfan, focuses on behind‑the‑scenes interviews with Indian film personalities, cultural discussions, and occasional cooking segments that blend Indian and international cuisines.
How does the YouTube channel Irfan's View's approach to Korean cooking differ from other cooking channels?
Irfan's View combines entertainment interviews with cooking, often featuring guests like actors. The channel emphasizes cultural exchange, showing how Korean dishes can be adapted with Indian flavors, unlike pure culinary channels that stick strictly to traditional methods.
Last updated: September 6, 2026
