how my korean mum makes kimchi fried rice

what you need:

cooking oil

spring onions, chopped

kimchi, diced

soy sauce

sugar

leftover rice

sesame oil

sesame seeds (garnish)

dried seaweed (garnish)

steps:

1. add some chopped spring onions to about a tablespoon of oil to a cold pan (don’t use strongly flavoured oil like olive oil)

2. now turn on the stove to a low heat and let the spring onion infuse into the oil as the temperature increases (more flavour!)

3. once the spring onion starts to sizzle and u can start smelling the aroma of the onion, add about your kimchi and stir fry

4. then, scoot ur kimchi to the size of the pan and add your soy sauce to one corner of the pan and let it sizzle on the hot pan a bit - the soy sauce will caramelise a bit and add a nice fragrance

5. add your sugar to the soy sauce and let the mixture caramelise further (the role of the sugar here is to subdue some of the kimchi’s overpowering smell while enhancing flavour)

(can add more soy sauce and sugar than i did tbh i added a too little cos i was v stressed from filming HAHA)

6. add some chili powder and stir well. the chilli will mix with the oil to bring out a nice red and fragrant chili oil (optional)

7. add some leftover rice and mix well, then drizzle some sesame oil on top to finish

8. i usually like to add a sunny side up egg to finish but i ran out of eggs this time 🥲

9. garnish with some dried seaweed and sesame seeds and there you have the world’s best kimchi fried rice !!!!

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