Kimchi fried rice from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 188) by Kim Sunee and Seung Hee Lee

  • cooked rice
  • kimchi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Egg crepes (Jidan); Oyster fritters (Gul jeon); Egg drop soup (Gyeranguk)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on March 01, 2020

    This was good but not great. It could have used more flavor. This could be partly my fault. I didn't read the entire recipe ahead of time and so I didn't save the juice I squeezed out of the kimchi. I tried to pour a bit in after frying the kimchi but didn't have enough. I added corn, which I thought was good here. If I try this recipe again I will use bacon, save the kimchi juice (!) and probably add some sesame and scallions at the end for more flavor.

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