Kimchi fried rice: 김치볶음밥

Ingredients

• 1 cup Kimchi (chopped into small pieces, include the juice)
• 3 cups Cooked Rice (short‑grain Korean rice, preferably freshly cooked)
• 1 teaspoon Vegetable Oil (neutral oil for stir‑frying)
• 1/4 cup Water (added to prevent burning)
• 2 tablespoons Gochujang (Korean hot pepper paste)
• 2 teaspoons Sesame Oil (to flavor and finish the dish)
• 2 stalks Green Onion (thinly sliced for garnish)
• 1 teaspoon Sesame Seeds (optional garnish)

Instructions

1. Chop Kimchi

   Remove kimchi from its container, discard any large stems, and finely chop into small pieces, keeping the juices in the bowl.

   Time: PT5M

2. Prepare Rice

   Measure out 3 cups of cooked short‑grain rice. If using freshly cooked rice, let it cool slightly so it’s easier to stir‑fry.

   Time: PT5M

3. Heat Pan and Sauté Kimchi

   Place the heavy‑bottomed pan over medium heat, add 1 teaspoon vegetable oil, then add the chopped kimchi. Stir‑fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: medium

4. Add Rice

   Add the cooked rice to the pan. Break up any clumps and stir‑fry for 2–3 minutes, mixing the rice evenly with the kimchi.

   Time: PT3M

   Temperature: medium

5. Add Moisture

   Pour in the kimchi juice (about 2 tablespoons) and 1/4 cup water. Stir quickly to prevent the rice from sticking.

   Time: PT1M

   Temperature: medium

6. Season with Gochujang

   Add 2 tablespoons gochujang. Mix thoroughly until the rice is uniformly coated with the red paste.

   Time: PT1M

   Temperature: medium

7. Finish with Sesame Oil

   Drizzle 2 teaspoons sesame oil over the rice, give a final stir, then remove the pan from heat.

   Time: PT1M

8. Garnish and Serve

   Transfer the fried rice to plates, sprinkle sliced green onion, a few extra sesame seeds, and an optional drizzle of sesame oil. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g