Baek Jong-won's Kimchi Fried Rice
Sautéed green onions and fresh kimchi in beef fat, then simmered with water to create a rich, savory flavor reminiscent of premium steakhouse-style kimchi fried rice.
Ingredients needed 1 servings
Recipe
Cooking tips
- Use well-fermented, tangy kimchi for a clean, balanced flavor. Under-fermented kimchi can result in excessive sweetness when cooked.
- Covering the pan and simmering after adding water is essential. Skipping this step will leave the radish crunchy instead of soft and smooth—the hallmark texture of restaurant-style kimchi fried rice.
- Pork can be used instead of beef, and if no meat is available, simply use more vegetable oil and make sure to render plenty of green onion oil for flavor.
- For extra spice and color, sprinkle additional gochugaru after finishing the dish.
Recommended for
- Those who want to enjoy the rich, savory, restaurant-style fried rice they love from barbecue restaurants at home.
- People looking to use up large amounts of leftover fresh kimchi stored in the fridge.
- Those seeking a deeper, softer texture from the radish compared to regular kimchi fried rice.
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