Korean cuisine has continued to grow in popularity worldwide, and kimchi in particular has been labelled as one of the world’s top food trends in the coming year. However, for those of you that have never tried it, its pungent and sharp taste might take a bit of getting used to, and so I’ve decided to share a recipe for kimchi fried rice, a lunchtime favourite of mine that you can whip up in less than 20 minutes. The mix of added ingredients such as a fried egg and spam neutralise the strong flavours of the kimchi a little bit, so it’s a great dish to introduce your taste buds to!
Ingredients (makes 2 servings)
- 2 cups cooked rice, chilled (make this beforehand and keep it in the fridge overnight)
- 1 medium sized onion, chopped
- 1 can of Spam, chopped into small cubes
- 1/2 cup kimchi, chopped
- 2-3 tablespoons gochujang (red pepper paste, available in most Asian supermarkets)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- spring onions to garnish
- 2 eggs (1 per serving)
1. Fry onions in some olive oil until translucent, and then add in the cubed spam.
2. Add in the cut kimchi- if it looks a bit dry you can add in some of the kimchi water from the box/bag in which you got your kimchi from.
3. Incorporate the rice and coat it evenly with the rest of the ingredients.
4. Add in the gochujang, soy sauce, sesame oil. Sprinkle with spring onion bits for a bit of colour.
5. Finally, fry an egg and place it on top of the rice.
And there you have it- a simple, filling dish that you can whip up in a matter of minutes. If you have any leftovers, stick it in the fridge and reheat it the next day- in my opinion it tastes even better when all the flavours and ingredients get to have a little bonding time. I wouldn’t recommend leaving it for more than a couple of days though, as the kimchi juice could make the rice a bit soggy. Happy eating!