Today, I decided to cook a different cuisine and that is Korean. So earlier today, we got ourselves Kimchi from a nearby Korean grocery store. Since making kimchi takes a lot of time with fermentation, I decided to buy a ready-made one. Maybe in the future, I’ll try to make kimchi on my own. For now, I used the ready-made kimchi in Kimchi Fried Rice.
The Kimchi fried rice is a dish on its own. If you like spicy food, you will like Kimchi fried rice. This must be one of the most flavorful fried rice I have eaten. If you like Kimchi, you should try out cooking Kimchi Fried Rice. Top it off with chopped leeks or with sunny-side up egg. It’s picture-perfect too! 😀
Kimchi Fried Rice
Yield 2 servings
- 2 stalks leeks, chopped thinly
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup kimchi
- 2 tablespoons kimchi juice
- 2 teaspoons gochujang
- 1/2 tablespoon soy sauce
- 2 cups leftover rice
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- black pepper to taste
- 2 sunny-side up eggs
- In a wok, heat oil over medium heat.
- Add half of leeks and garlic. Cook until you smell the aroma.
- Add kimchi and kimchi juice and cook for another minute.
- Add gochujang and soy sauce and mix all ingredients. Add a little water if kimchi sticks to the wok.
- Add leftover rice and cook for a few minutes until rice is fully warm.
- Add sesame oil, sesame seeds and the rest of the leeks.
- Season with black pepper to taste.
- Remove from pan and put in bowls.
- Serve with either just leeks on top or with sunny-side up egg.