I use NYT's kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

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[–] 3 points 1 year ago (1 child)

The only bad thing with kimchi fried rice when we make it at home is that I end up eating way more rice than I should.

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  • [–] 2 points 1 year ago (1 child)
  • [–] 1 point 1 year ago (5 children)

    Is there a non-paywall version of that link?

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  • [–] 2 points 1 year ago (3 children)

    https://www.seriouseats.com/kimchi-spam-fried-rice-recipe

    It's not the nyt recipe, but here is a good one with no paywall. Also, I know it lists like 12 or 15 ingredients, but kimchi rice is at 99% power with literally just kimchi and rice as ingredients. The way you prepare/cook the rice and kimchi make way more of a difference to the end result than adding more ingredients

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  • [–] 1 point 1 year ago (1 child)

    100% agree on technique being key - i always let the kimchi caramelize in the pan for a few mins before adding rice and it makes a HUGE diffrence in depth of flavor.

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  • [–] 1 point 1 year ago

    Exactly! Cooking down some of the liquid and getting the cabbage a bit of a sear makes such a big difference, its insane.

    Are you toasting your rice too? If not and my comment inspires you to look up/try toasting your rice before frying it, your fried rice game is about to dramatically improve

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