Cơm Rang Kim Chi (Classic Kimchi Fried Rice)
Món truyền thống · Korean
A quintessential Korean comfort food, this classic Cơm Rang Kim Chi features savory, spicy, and slightly tangy flavors from fermented kimchi and gochujang, balanced with fluffy rice and often topped with a fried egg.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Cooked rice (preferably day-old)4 cups
- Kimchi1.5 cups, chopped
- Kimchi juice2-3 tablespoons
- Gochujang (Korean chili paste)1-2 tablespoons
- Soy sauce1 tablespoon
- Sesame oil1 tablespoon
- Garlic2 cloves, minced
- Onion1/2 cup, diced
- Vegetable oil or neutral oil2 tablespoons
- Optional protein (pork belly, chicken, tofu)1/2 cup, diced
- Eggs4
- Green onions2 tablespoons, chopped (for garnish)
- Toasted sesame seeds1 teaspoon (for garnish)
- Saltto taste
- Black pepperto taste
Các bước
- 1
If using optional protein, cook it in a wok or large skillet over medium-high heat until browned. Remove and set aside.
- 2
Add vegetable oil to the wok. Add diced onion and minced garlic, sauté until fragrant (about 1 minute).
- 3
Add chopped kimchi and cook for 3-5 minutes until softened and slightly caramelized.
- 4
Stir in gochujang and soy sauce. Cook for another minute.
- 5
Add the cooked rice and kimchi juice. Break up any clumps of rice and stir-fry until everything is well combined and heated through (about 5-7 minutes).
- 6
If using protein, add it back to the wok and mix well.
- 7
Stir in sesame oil. Season with salt and black pepper to taste.
- 8
While the rice is finishing, fry the eggs sunny-side up.
- 9
Serve the kimchi fried rice immediately, topped with a fried egg, chopped green onions, and toasted sesame seeds.
