Kimchi Fried Rice

Kimchi itself has been a staple in Korean cuisine for centuries, with records of its consumption dating back to the 7th century. The fermentation of vegetables was an important preservation method in ancient Korea, and kimchi quickly became a popular way to preserve and flavor vegetables. Fried rice, on the other hand, is believed to have originated in China around 4000 years ago. The dish quickly spread throughout Asia and eventually made its way to Korea, where it was adapted and transformed into a unique Korean dish. The combination of kimchi and fried rice is believed to have first appeared in the 1960s in South Korea, during a time of rapid economic growth and increasing globalization. As South Korea became more connected to the rest of the world, people began experimenting with new flavors and ingredients, and kimchi fried rice was born.

Sauce
 ½ tbsp dark soy sauce(or light, i prefer dark)
 ½ tbsp oyster sauce
 1 tsp sugar
 ½ tsp MSG
Sauté
 1 tbsp neutral-tasting oil(or lard)
 100 g ground pork(or any other protein like chicken or beef)
 2 green onions(sliced)
...add
 100 g kimchi(for kimchi recipe, link attached)
 100 g any other vegetables(for example mushrooms)
...add
 sauce(made previously)
 200 g rice(fully cooked, cold or room temperature)
Garnish
 fried egg
 sesame seeds
 green onions

Preparation
1

  • Thinly slice the green onions and set aside.
  • Prepare the sauce by mixing all the ingredients together, set aside.
  • Cut kimchi into small bite-sized pieces and set aside.
  • Prepare any other vegetable you desire to use and set aside.

Cooking
2

I recommend using cast iron wok which has good heat retention.

  • Unfreeze any frozen vegetable before cooking.
  • Get wok over medium-high head and add the ground pork.
  • Incorporate white ends from the scallions, keep green for garnish.
  • Season meat with black pepper and cook until the pork is no longer pink.
  • Incorporate kimchi and cook for about 2 minutes. Lower heat to medium.

...add rice
3

  • Now add rice and pour sauce over the sides, stir to combine.
  • Fry rice over high heat for a minute.

Garnish
4

  • Transfer to the serving bowl.
  • Garnish with a fried egg, green onions, and sesame seeds.