Sunday, 5 November 2017

Kimchi Fried Rice


  • 3 bowls steamed rice (3 cups)
  • 1-2 cup chopped kimchi
  • ¼ cup kimchi juice
  • 3-4 tablespoons gochujang
  • gochugaru
  • soy sauce
  • black pepper
  • egg
  • 3 teaspoons sesame oil
  • 1-2 large brown onion, rings
  • 1 tablespoon roasted sesame seeds
  • 800g of chicken thigh fillets (Marinate with black pepper and rice vinegar)
  • Seaweed seasonings.


  1. Oil the pan and fry the brown onions. 
  2. Add the kimchi in, and stir fry for a short time.
  3. Add the chicken thigh fillets, and add some gochugaru (korean red pepper)
  4. Add a tablespoon of soy sauce, and fry the chicken till it's cooked through.
  5. Add the rice in, and start mixing it up. 
  6. Fry an egg in a separate pan.
  7. Take it off the heat, and dress up with sesame oil and garnish with spring onions if you like. 
  8. Upon serving, garnish the fried rice with sesame seeds and seaweed seasoning. Serve with the fried egg.

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