Kimchi Fried Rice — Cook the Rice in Kimchi Brine (Chewy + Crispy)

Ingredients

• 360 g Short-Grain Rice (uncooked, rinsed thoroughly)
• 420 ml Water (for cooking rice)
• 22 ml Toasted Sesame Oil (divided: 15 ml for rice water, 7 ml for finishing drizzle)
• 150 g Kimchi (aged, roughly chopped; reserve brine)
• 30 ml Kimchi Brine (reserved from kimchi, used at end for brightness)
• 30 ml Neutral Oil (vegetable or canola oil for stir‑frying)
• 2 cloves Garlic (crushed, about 10 seconds)
• 15 g Gochujang (Korean red pepper paste)
• 15 ml Soy Sauce (regular soy sauce)
• 4 g Sugar (optional, for balance)
• 2 stalks Green Onions (sliced for garnish)
• 3 g Sesame Seeds (toasted for garnish)

Instructions

1. Rinse the Rice

   Place the short‑grain rice in a colander and rinse under cold running water until the water runs clear, shaking the grains to release excess starch.

   Time: PT2M

2. Cook the Rice with Sesame Oil

   Add the rinsed rice, 420 ml water, and 15 ml toasted sesame oil to the rice cooker. Cook according to the cooker’s short‑grain setting (about 20 minutes).

   Time: PT20M

   Temperature: Medium

3. Dry the Cooked Rice

   When the rice is done, fluff it with a fork to release trapped air. Spread an even layer on a baking sheet and refrigerate uncovered overnight, or place in front of a fan for quicker drying.

   Time: PT5M

4. Prepare the Kimchi

   Squeeze the kimchi to release its brine, reserve about 30 ml of the brine, then roughly chop the kimchi so the pieces are similar in weight to the rice.

   Time: PT5M

5. Mix the Sauce

   In a small bowl combine 15 g gochujang, 15 ml soy sauce, and the optional 4 g sugar. Stir until smooth.

   Time: PT2M

6. Sauté the Kimchi

   Heat 30 ml neutral oil in a large frying pan over medium heat. Add the chopped kimchi and cook, stirring occasionally, until most of its water evaporates and the edges begin to caramelize (about 5 minutes).

   Time: PT5M

   Temperature: Medium

7. Add Garlic

   Add the crushed garlic cloves to the pan and stir for about 10 seconds, just until fragrant.

   Time: PT0.5M

   Temperature: Medium

8. Stir‑Fry the Rice

   Add the dried rice to the pan. Using your fingers or a spatula, gently separate the grains and coat them evenly with the kimchi‑infused oil.

   Time: PT3M

   Temperature: Medium‑high

9. Develop Crispy Bits

   Let the rice sit undisturbed for a minute, then stir. Repeat once more to allow the bottom layer to turn golden and slightly crisp.

   Time: PT2M

   Temperature: Medium‑high

10. Season with Gochujang‑Soy Sauce

    Reduce the heat to medium. Add the prepared gochujang‑soy mixture a spoonful at a time, allowing each addition to be fully absorbed before adding the next.

    Time: PT2M

    Temperature: Medium

11. Add Kimchi Brine

    Stir in the reserved kimchi brine to re‑introduce brightness and funk.

    Time: PT1M

    Temperature: Medium

12. Finish Cooking

    Continue to stir‑fry until any excess moisture has evaporated and the rice is hot throughout (about 2 minutes).

    Time: PT2M

    Temperature: Medium

13. Finish with Sesame Oil

    Turn off the stove and drizzle the remaining 7 ml toasted sesame oil over the rice, giving it a final glossy finish.

    Time: PT0.5M

14. Plate and Garnish

    Transfer the kimchi fried rice to a serving plate, sprinkle with sliced green onions and toasted sesame seeds, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g