Kimchi Fried Rice Recipe With Homemade Kimchi
Kimchi is absolutely delicious, but many people think that making it is pretty hard. It’s actually possible to make homemade kimchi! Here’s a simple recipe for you to try at home.
First, some tips you should remember:
- In the first step, make sure you properly salt your cabbage by covering every nook and cranny. This helps kill off harmful bacteria that could hinder the fermentation process, and helps in preserving your kimchi.
- You can actually already use the kimchi without fermenting it! It will taste different, but after rubbing the kimchi into the cabbage, it’s ready to eat.
- If you have leftover kimchi paste, you can use it with different vegetables like cucumbers and radish.
- The cold temperature helps the kimchi ferment, gain great texture, and keeps mold growth at a minimum. So once you’re in the fermentation stage, keep your kimchi in a cool and dry place.
- Once you ferment your kimchi, make sure everything is submerged under the liquid to prevent mold.
Homemade Kimchi Recipe
- 2.5 kg napa cabbage
- ½ cup salt
- 2 cups water
- 2 tablespoons glutinous rice powder
- 2 tablespoons white sugar
- 8 scallions
- 30 garlic cloves
- 2 tsp ginger
- 1 white onion
- ½ cup fish sauce
- 2 cups gochugaru
- Cut the cabbage into quarters, leaving the core intact. Rinse under cold water. Place cabbage in a basin and rub salt over each leaf, making sure every part and crevice is covered. Set aside for 2 hours, turning every 20 minutes.
- After 2-3 hours, rinse the salt from the cabbage thoroughly.
- Rinse the scallions and you have the option to chop them into chunks, tie them onto itself, or leave as is.
- Combine garlic, onion, and ginger in a food processor. Blend into a paste.
- In a bowl, combine the garlic mixture with fish sauce and gochujang.
- Heat up a pot with water. Add in rice powder and white sugar. Let it simmer until everything dissolves. Once bubbling, remove from heat and set aside to cool.
- Mix the liquids with the paste mixture until well combined.
- Rub the kimchi mixture onto the cabbage, completely covering every leaf. Also rub the kimchi mixture with the scallions.
- Place the kimchi in a large container or fermentation crock, packed tightly. You can add weights to make sure they are tightly packed. You can eat it straight away or leave it to ferment for as long as 1 week. Place in the fridge for long-term storage for up to 1 month.
Now, for the best part– using your kimchi to make Kimchi Fried Rice! You can use your homemade kimchi for different kinds of recipes, but this kimchi fried rice is definitely a crowd favorite.
Kimchi Fried Rice Recipe
- 1 cup cooked grain (white rice, brown rice, black rice, quinoa or a mix)
- 1/2 cup chopped kimchi
- 1/3 cup kimchi juice
- salt and pepper
- 1 tsp gochujang
- 1/2 tsp sesame oil
- 1 tsp white sugar
- 1 sliced scallion (green parts)
- roasted sesame seeds
- 1 fried egg
- In a hot wok, fry the kimchi for about 2 minutes.
- Add in your grains and mix with the kimchi and kimchi juice. Add
- Add in gochujang and sesame oil, sugar is also optional. Drizzle with sesame seeds and scallions. Season to taste.
- Top off with fried egg.