KIMCHI FRIED

RICE
Jenna Lin
 What is the history Kimchi Fried Rice

ONE OF THE FOUNDATIONS OF

KOREAN COOKING, KIMCHI HAS A
CENTURIES-LONG HISTORY.
KIMCHI HISTORY
 INGREDIENTS
1 CUP KIMCHI, CUT INTO THUMBNAIL-SIZE PIECES
1/4 CUP KIMCHI JUICE (THIS LIQUID IS FROM THE BOTTOM OF THE KIMCHI
CONTAINER)
150G / 5.3 OUNCES BACON, CUT INTO THUMBNAIL-SIZE PIECES
3 CUPS STEAMED WHITE SHORT/MEDIUM GRAIN RICE – IF IT IS FRESHLY
COOKED, LEAVE IT OUT FOR 5 TO 10 MINS AT ROOM TEMPERATURE TO COOL
DOWN BEFORE COOKING
1 TO 2 TBSP ROASTED SESAME SEEDS, TO GARNISH
(OPTIONAL) 1/2 STALK GREEN ONION, THINLY
4 X-LARGE EGGS,
SLICED
1/2 TSP MINCED GARLIC
(OPTIONAL) ROASTED SEASONED SEAWEED,
1/2 TBSP SESAME OIL
SHREDDED
1/2 TBSP COOKING OIL
(OPTIONAL) 1 PACK ENOKI MUSHROOMS (200G,
7 OUNCES), ROOT REMOVED
LET’S BEGIN
1. ON MEDIUM-HIGH HEAT PREHEAT A PAN/WOK AND ONCE HEATED, ADD THE COOKING OIL AND
SPREAD IT WELL WITH A SPATULA.
2. ADD GARLIC TO THE PAN AND STIR FOR 10 SECONDS. NEXT, ADD BACON AND STIR UNTIL HALF-
COOKED.
3. ADD THE KIMCHI TO THE PAN, STIRRING UNTIL IT'S 80% COOKED.
4. (OPTIONAL) ADD THE MUSHROOMS AND MIX THEM WELL FOR A FEW SECONDS. REDUCE THE HEAT TO
MEDIUM-MEDIUM LOW.
5. ADD THE RICE AND THE KIMCHI JUICE. MIX ALL OF THEM WELL AND THOROUGHLY
6. ADD THE SESAME OIL AND MIX THEM WELL. REMOVE THE PAN FROM THE HEAT.
7. SERVED THE KIMCHI FRIED RICE ON A PLATE. GARNISH WITH THE SESAME SEEDS, GREEN ONIONS,
AND SEAWEED STRIPS (ALL OPTIONAL). PLACE THE COOKED EGG ON TOP. ENJOY!