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    You are in: Home / Recipes / Romi's Delicious Korean Kimchi Fried Rice Recipe
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    Romi's Delicious Korean Kimchi Fried Rice

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Romi224's Note:

    Kimchi is a type of Korean food in which vegetables have been fermented in a spicy red pepper sauce. It can be eaten alone as well as combined with different dishes to give them a unique flavor. You can purchase premade kimchi at a Korean market or Asian market carrying Korean products. Fish cakes are fried slabs of ground fish and starch. They are light brown in color and can also be obtained in a Korean market in the freezer section. I found this recipe on the internet, but I have made some modifications to it that have resulted in a tastier version of kimchi fried rice. While some of the ingredients are optional, I recommend using as many as possible to enhance the recipe's flavor.

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    Units: US | Metric

    • 2 eggs (optional)
    • 1/4 lb pork loin
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 3 -4 tablespoons corn oil
    • 1 1/2 cups packed pickled napa cabbage, cut into small pieces,squeezed (bae choo kimchi)
    • 3 cups cooked rice
    • 2 green onions, chopped
    • 1 tablespoon sesame seeds (optional)
    • 1 slab fish cake, defrosted and cut into 2 inch strips (optional)


    1. 1
      Heat wok/stir-fry pan.
    2. 2
      Whisk the 2 eggs with a little bit of oil and add to wok; working with a wooden spatula, separate into small pieces; remove from wok and set aside.
    3. 3
      Cut pork into small thin strips; season with soy sauce and sugar; add a little oil to the wok and stir-fry pork until cooked through; remove from wok and set aside.
    4. 4
      Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
    5. 5
      Stir in rice and mix well.
    6. 6
      Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
    7. 7
      Season with salt and red pepper to taste.

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    Ratings & Reviews:

    • on December 30, 2004


      OK, I'm not Korean and have never made this before, so take this for what it's worth, but I would say the red pepper listed in step 7 is an essential ingredient. When you squeeze the kimchi, a lot of the red pepper in it washes away with the liquid, so the resulting dish is not all that spicy, and I assume anyone thinking of making this recipe likes things spicy. I didn't use the pork but added the soy sauce and sugar directly to the rice. I used brown rice.

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    • on November 14, 2004


      thanks a million! when i found this recipe, i knew i had to try it b/c this was one of my favourite dishes growing up. i made it without the pork, and substituted sesame oil for corn oil. very quick and easy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Romi's Delicious Korean Kimchi Fried Rice

    Serving Size: 1 (240 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 379.6
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 2.5 g
    Cholesterol 22.6 mg
    Sodium 356.0 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 1.3 g
    Sugars 2.2 g
    Protein 13.2 g

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