Romi's Delicious Korean Kimchi Fried Rice

Romi'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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 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 seed (optional)
• 1 slab fish cake, defrosted and cut into 2 inch strips (optional)

Directions:

1. Heat wok/stir-fry pan.
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. 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. Heat 3-4 Tbsp corn oil in the wok and add kimchi; fry until translucent.
5. Stir in rice and mix well.
6. Lower heat and fold in eggs, pork, green onions, sesame seeds and fish cake strips.
7. Season with salt and red pepper to taste.

Reviews

[Nose]

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.

[Chef #163121]

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.