Kimchi Fried Rice

Deuki Hong and Matt Rodbard add spice and tang to crispy rice with kimchi and gochujang

Fried rice is given a Korean kick by the authors of the new book Koreatown: Kimchi adds a bright tang to the dish, while richness and spice are courtesy of gochujang butter. Though it may seem like the recipe calls for a lot of bacon, Deuki Hong and Matt Rodbard stand by the quantity in order to maintain its flavor among the strong power of kimchi and gochujang. And a fried egg is the perfect garnish, allowing a warm, runny yolk to coat the rice.

Patience is key when it comes to fried rice. You want to cook the rice low and slow for a good crust, much like a Spanish paella. But don't walk away from the pan, because the fried rice can quickly go from caramelized crust to burnt. Day old-rice works best for this, but don't fret if you have to make fresh. Just be sure to spread the rice out on a baking sheet and refrigerate until cooled completely.

To learn more, read "K-Town Funk."

Recipe adapted from "Koreatown," by Deuki Hong and Matt Rodbard (Clarkson Potter)

Kimchi Fried Rice
4.5 from 28 ratings
A spicy, fermented take on fried rice that will blow away your takeout.
Prep Time
10
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 35 minutes
Ingredients
  • 8 ounces slab bacon, roughly chopped
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • One 1-inch piece ginger, peeled and minced
  • 2 cups cooked long-grain white rice (preferably day-old rice)
  • 1½ cups chopped napa cabbage kimchi
  • Kosher salt, to taste
  • 2 tablespoons butter, softened
  • 1 tablespoon gochujang
  • 4 eggs, fried sunny-side up, for serving
  • Thinly sliced scallions, for garnish
Directions
  1. In a large wok, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 8 minutes. Add the garlic, onion and ginger, and cook until aromatic, 1 to 2 minutes.
  2. Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.
  3. Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.
Nutrition
Calories per Serving 497
Total Fat 33.1 g
Saturated Fat 12.7 g
Trans Fat 0.3 g
Cholesterol 212.6 mg
Total Carbohydrates 31.7 g
Dietary Fiber 3.5 g
Total Sugars 3.3 g
Sodium 758.1 mg
Protein 17.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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