Maangchi Kimchi Fried Rice
Maangchi Kimchi Fried Rice is a easy Korean recipe that serves 2. 460 calories per serving. Recipe by Uncle Roger Shorts on YouTube.
Prep: 5 min | Cook: 7 min | Total: 20 min
Cost: $24.59 total, $12.30 per serving
Ingredients
- 6 pieces Large Shrimp (peeled, deveined, tails removed)
- 6 pieces Large Sea Scallops (cleaned and patted dry)
- 1 cup Kimchi (well‑fermented, coarsely chopped)
- 2 tbsp Kimchi Brine (liquid from the kimchi jar, not water)
- 2 cups Cooked Short‑Grain Rice (day‑old, cold, preferably refrigerated)
- 2 tbsp Vegetable Oil (high smoke point oil)
- 1 tbsp Soy Sauce (low‑sodium optional)
- 1 tsp Sesame Oil (for finishing, toasted flavor)
- 2 tbsp Green Onions (sliced, for garnish)
Instructions
Prepare Ingredients
Rinse the shrimp and scallops, pat them dry, and set aside. Coarsely chop the kimchi. Measure out the rice, kimchi brine, soy sauce, and sesame oil.
Time: PT5M
Sear Seafood
Heat the vegetable oil in the wok over high heat. Add the shrimp and scallops and stir‑fry until the shrimp turn pink and the scallops are just opaque, about 2 minutes.
Time: PT2M
Temperature: high heat
Stir‑Fry Kimchi
Add the chopped kimchi to the wok and stir‑fry for 1 minute. Pour in the kimchi brine (2 tbsp) and toss quickly.
Time: PT1M
Temperature: high heat
Combine Rice
Return the shrimp and scallops to the wok, add the cold rice, and break up any clumps. Drizzle the soy sauce over the rice and stir‑fry for 3 minutes until everything is evenly heated.
Time: PT3M
Temperature: high heat
Finish and Serve
Turn off the heat, drizzle the sesame oil, and give the rice one final toss. Garnish with sliced green onions and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten‑Free (use tamari), Dairy‑Free
Allergens: Shellfish, Fish (scallops), Soy
Ingredient Substitutions
- Instead of Large Shrimp: peeled cooked shrimp, prawns
- Instead of Large Sea Scallops: frozen scallops, firm white fish fillet
- Instead of Kimchi: spicy sauerkraut, kimchi substitute mix
- Instead of Kimchi Brine: rice vinegar + chili flakes
- Instead of Cooked Short‑Grain Rice: sushi rice, jasmine rice
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Sesame Oil: toasted sesame oil
- Instead of Green Onions: chives
Equipment Needed
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Use kimchi brine instead of water to flavor the fried rice.
- Cook shrimp and scallops just until opaque to avoid rubbery texture.
- Use cold, day‑old rice to achieve separate, non‑sticky grains.
Chef Tips from the Video
- A wok’s high heat and curved sides help toss the ingredients quickly, preserving texture.
- Adding a splash of kimchi brine at the end can brighten the flavor without making the dish soggy.
- Garnish with toasted sesame seeds for extra crunch and aroma.
Troubleshooting
Rice sticks together and becomes mushy.
Use cold, day‑old rice and break up clumps before adding to the wok. Keep the heat high and stir continuously.
Shrimp or scallops become rubbery.
Cook them only until they turn opaque (about 2 minutes). Remove from heat immediately and finish cooking with the rice.
Fried rice is too wet.
Do not add water; use only kimchi brine. If excess moisture appears, increase heat and stir‑fry a little longer to evaporate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended due to the seafood; texture may degrade.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑chop the kimchi and measure the brine the night before.
- Cook and cool the rice ahead of time; day‑old rice works best.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Fried Rice in Korean cuisine?
Kimchi fried rice, or kimchi bokkeumbap, originated as a frugal way to use leftover rice and over‑fermented kimchi, turning them into a hearty, comforting meal. It reflects Korean resourcefulness and the love for bold, fermented flavors.
What are the traditional regional variations of Kimchi Fried Rice in Korea?
In the southern regions, cooks often add pork belly or gochujang for extra spice, while in the north, the dish may be milder and served with a fried egg on top. Some coastal areas incorporate seafood like shrimp or squid, similar to this recipe.
How is Kimchi Fried Rice traditionally served in Korean households?
It is typically served hot in a shallow bowl, topped with a fried egg, toasted sesame seeds, and sliced green onions. It can be a standalone meal or a side dish alongside banchan (small side dishes).
What occasions or celebrations is Kimchi Fried Rice associated with in Korean culture?
Kimchi fried rice is a comfort food enjoyed year‑round, especially after holidays when large batches of kimchi are made. It’s also a popular late‑night snack after drinking, known as anju.
How does Kimchi Fried Rice fit into the broader Korean cuisine tradition?
The dish embodies the Korean emphasis on balance of flavors—spicy, sour, salty, and umami—while showcasing the staple grain rice and fermented vegetables that define the cuisine.
What are the authentic traditional ingredients for Kimchi Fried Rice versus acceptable substitutes?
Authentic ingredients include day‑old short‑grain rice, well‑fermented kimchi with its brine, and often pork or seafood. Acceptable substitutes are jasmine rice for rice, sauerkraut with chili for kimchi, and tofu for seafood in vegetarian versions.
What other Korean dishes pair well with Kimchi Fried Rice?
Kimchi fried rice pairs nicely with Korean soups like doenjang jjigae, grilled bulgogi, or simple cucumber kimchi. A side of pickled radish (danmuji) balances the heat.
What are the most common mistakes to avoid when making Kimchi Fried Rice with shrimp and scallops?
Common pitfalls include adding water instead of kimchi brine, overcooking the seafood, and using fresh rice that clumps. Follow the critical steps: use kimchi brine, keep the heat high, and use cold, day‑old rice.
Why does this Kimchi Fried Rice recipe use kimchi brine instead of water?
Kimchi brine carries the fermented acidity and salty umami of the kimchi, enhancing flavor without diluting the dish. Water would make the rice soggy and mute the characteristic tang.
Can I make this Kimchi Fried Rice ahead of time and how should I store it?
You can prep the shrimp, scallops, and chopped kimchi ahead, but assemble and stir‑fry the rice just before serving for best texture. Store leftovers in the refrigerator for up to 2 days and reheat quickly in a hot wok.
What does the YouTube channel Uncle Roger Shorts specialize in?
The YouTube channel Uncle Roger Shorts focuses on short, comedic cooking videos that showcase Asian comfort foods, especially Chinese and Korean dishes, while emphasizing humor and practical cooking tips.
How does the YouTube channel Uncle Roger Shorts' approach to Korean cooking differ from other Korean cooking channels?
Uncle Roger Shorts blends humor with clear, bite‑size tutorials, often highlighting common mistakes (like adding water to fried rice) and offering quick, no‑fluff instructions, whereas many Korean cooking channels provide longer, more traditional demonstrations.
Last updated: September 3, 2026
