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5.29.2011

Your efforts will be rewarded

Listen, I know it’s a holiday weekend. Most of you are probably outside, grilling or picnicking or generally engaged in some form of early-summer eating. In fact, as I type this, I can hear my neighbors on their deck, shaking a bag of charcoal briquettes, talking about Neil Diamond. But what I would like to tell them (aside from, HAVE MERCY! NO NEIL DIAMOND TONIGHT!), and you, too, is this: do your future self a favor and go inside and cook a pot of rice.




Also, do whatever you have to do to get some Napa cabbage kimchi. Come midweek, your efforts will be rewarded.




I can’t believe it’s taken me this long to get around to writing about kimchi fried rice. I learned how to make it more than a year ago, in early 2010, when my friend Matthew and I taped the first episode of our podcast, Spilled Milk. The topic of the show that day was fried eggs, and Matthew made this rice to serve with them, to sop up the yolks. (We tape at Matthew’s place, almost always over lunch.) In the 17 or so months since, I’ve probably made kimchi fried rice close to 17 times. I know that fried rice is supposed to be about using up leftover rice, but I don’t let that slow me down: I now make rice for the sole purpose of making kimchi fried rice. Did it just the other day. And seeing as this blog is the place where I put my best stuff, I thought it was time to finally record it here, to file it as a Keeper.

I am not any kind of expert on fried rice, and I don’t think Matthew thinks of himself that way, either - though he’s welcome to correct me, if he does. But I’ve eaten kimchi fried rice in a couple of restaurants in the past few months, and the version that Matthew taught me is still my favorite. It begins with bacon, which you cook slowly, so that it gives off a nice amount of fat - that fat is important in fried rice - and then you add some chopped Napa cabbage kimchi (the riper, the better). When the kimchi is hot and beginning to look a little wilty at the edges, you add cooked rice, preferably a day or two old, the rice you’re going to make today. And into that, a few minutes later, you stir a little sesame oil and butter. Kimchi and butter are crazy for each other. It’s really spectacular, what happens to the sharp funk and sting of fermented cabbage when it shakes the smoothing hand of butter. Spectacular. So you’ve got that, plus the fragrant sesame oil, the bacon, and the rice, and a bowl, and it’s hard to imagine needing anything else, ever, in the entire universe - except maybe some sesame seeds and sliced scallions, for garnish.




And a fried egg! Right. Almost forgot that part.



Kimchi Fried Rice
Adapted from Kye Soon Hong, Matthew Amster-Burton, and Spilled Milk

I pick up kimchi whenever I’m near a Korean market or Uwajimaya, but Ballard Market, my neighborhood grocery store, also carries it. They sell a couple of different brands, but I usually buy Island Spring. It’s made about half an hour away, on Vashon Island, and it has good flavor and heat. Matthew, however, makes his own kimchi, and it’s fantastic. Maybe he’ll teach me how someday. David Lebovitz also has a recipe for it.

As for rice, the best type for this recipe is Calrose, a medium-grain, Japanese-style white rice from California. But I’ve also used Thai jasmine rice, which is nice - though when you fry it, it tends to stick aggressively to the pan. Whatever you use, cook it a day or two ahead, cool it, and chill it. If possible, allow it to come to room temperature before frying.

About the pan: if you have a well-seasoned wok, use it. Or, if you’re stuck with just a heavy skillet and an electric range, as I am, that’s okay. I use my largest cast-iron pan. It’s nicely seasoned, but the rice still sticks a bit. It’s annoying, but not annoying enough to keep me from making fried rice. (Just put some hot water in the pan when you’re finished, soak briefly, and the stuck rice will come right out.) One word of warning: I wouldn’t use a nonstick pan. The coating isn’t safe for use over high heat.

Oh, and if I were you, I might fry two eggs per person. But it’s really up to you.

4 strips bacon, cut crosswise into ½-inch pieces
2 cups Napa cabbage kimchi (see above), diced
4 cups cooked rice (see above)
1 Tbsp. unsalted butter, plus more for frying eggs
2 tsp. sesame oil
Salt
Sesame seeds, for garnish
Sliced scallions or sweet spring onions, for garnish
Eggs, for frying

Put the bacon in a large skillet or wok, and place over medium heat. (I find that by starting the bacon in a cold skillet, I can get it to render more fat than it does when I start it in a hot skillet, and that’s helpful for this recipe.) Cook, stirring occasionally, until the bacon is cooked through but still tender. Add the kimchi, and cook for several minutes, until the kimchi is hot and maybe even beginning to brown in spots.

When the kimchi looks right, raise the heat to high, and add the rice, stirring well. Cook, stirring occasionally, for several minutes, until the rice is hot and beginning to brown. (If the rice is wanting to stick to the pan, it’s going to be hard to brown it properly, but don’t worry. Just make sure it’s nice and hot. It’ll still taste very good.)

Meanwhile, in another skillet, warm some butter and fry as many eggs as you’d like, seasoning with salt to taste.

When the rice is ready, stir in the butter and sesame oil, and season with salt to taste. Divide between two or three bowls, and top each with a fried egg or two. Garnish with sesame seeds and scallions.

Yield: 2 generous or 3 moderate servings

109 Comments:

Anonymous lia adams said...

Or sitting at home searching your blog for a banana cake recipe :) Have a lovely weekend.

8:40 PM, May 29, 2011  
Blogger mamster said...

Did you miss the part where, during the taping of that episode, a package arrived from Sweden containing my Nobel Prize for Fried Rice?

I also missed that part. Mine sticks sometimes, too, and I don't know why. But I'm still making some this week.

8:46 PM, May 29, 2011  
Blogger Michelle Stiles said...

I adore kimchi, my girl friend makes a fantastic kimchi udon that I freak over. I can't wait to make this for her! Thank you!

8:52 PM, May 29, 2011  
Blogger Dahlia said...

Molly, I want you to know I read this and *immediately* climbed up on my little kitchen stepladder and dug the rice cooker out from its over-the-fridge hibernation spot. Then I deliberated about making the two block to Ballard Market to fetch the kimchi. In fact, I'm still deliberating.

8:54 PM, May 29, 2011  
Blogger alixr said...

i love kimchi. i make my own.
even my husband now loves kimchi.
he loves rice. i think the two together may just be a perfect pairing.

9:01 PM, May 29, 2011  
Blogger Meghan said...

I am so excited to try this out! My husband and I only recently discovered the joy of kimchi, and I have been looking for ways to incorporate it into our life!

9:19 PM, May 29, 2011  
Anonymous Roberta said...

Hot damn, woman! Yet another recipe I have to try. Don't know what I'd do without you.

9:21 PM, May 29, 2011  
Anonymous Y. Lee said...

And then eat it with nori! Plus more kimchi, on the fresher side, if you're a fanatic like me. =) Yum...

9:38 PM, May 29, 2011  
Anonymous Steph said...

In Korea, the rice sticks to the pan, too. That means you're doing it right!

If you want an extra bit of deliciousness, get some 'kim" -- korea's version of nori but seasoned with sesame oil and salt -- and cut it into thin strips or small squares with scissors. Throw that in at the very end and mix it in. Delish!

9:39 PM, May 29, 2011  
Anonymous jules said...

love your work molly!
great to find another excuse to buy more kimchi. Yay!

10:43 PM, May 29, 2011  
Blogger KatyBelle said...

I LOVE kimchi fried rice! I also make kimchi fried noodles, using the exact same process, and throwing in a package of store-bought Shanghai noodles, instead of the rice. SO good!

11:27 PM, May 29, 2011  
Blogger erica said...

ahhhh, YAY!! I swoon over Korean food! Love it that you are giving it exposure--the world needs to know more about this stuff!

I've been having a blast learning how to cook Korean dishes--making kimchi is so much fun--and therapeutic! :) http://www.apricosa.com/2010/10/cooking-therapy.html

1:21 AM, May 30, 2011  
Blogger haanpc said...

I love how you did a Korean recipe. I lived in Korea for a year and a half, so I know how good Korean food is and how underrepresented it is in North America.

Other really good additions to the fried rice are finely diced potatoes.Starch on starch is frowned upon by western cooks...but in Asia they have no problem with it and it tastes bloody good. Give it a try.

3:04 AM, May 30, 2011  
Anonymous A Plum By Any Other Name said...

This sounds like a recipe that can be eaten hot or cold and made at will at midnight (if that's what the night dictates for you). I'm filing this one away for safe keeping ...

4:14 AM, May 30, 2011  
Anonymous Victoria said...

It's the BEST morning when I wake up to an Orangette post.

The only thing I ever use a non-stick pan for these days is making crespelle for manicotti, but I am trying to get my DeBuyer crepe pan to be so slick, I can use that instead. Ever heard of the potato-peel seasoning method?

Not being very familiar with kimchee, I have only ever eaten a little here, a little there as a condiment. I will make a pot of rice this morning so it can chill all day, and I will hunt for kimchee when I go out.

Have a great Neil Diamond-less Memorial Day.

4:30 AM, May 30, 2011  
Blogger Big Hug Studio said...

I just love the mix of spice and vinegar in kimchi, and it's so healthy for you too. I'm going to try this recipe with some shrimp I think.

One day I decided to experiment and I made kimchi tomato soup; it turned out pretty well. I pureed it so it was nice and smooth

(I have a recipe on my blog if you want to check it out)

5:23 AM, May 30, 2011  
Anonymous Magda said...

I remember that podcast of spilled milk and I also remember that I wanted to make this dish but, alas, never have. I need to rectify that asap. I'll definitely add a fried egg on top!

5:40 AM, May 30, 2011  
Blogger MB@YarnUiPhoneApp said...

I like those Seaweed snacks from Trader Joe's so I'm thinking I'm going to love kimchi...I'm also a sucker for those pre-packaged bacon bits...would this work in kimchi?

5:45 AM, May 30, 2011  
Anonymous lauren @ spiced plate said...

I'm longing for when the local napa cabbage is in season so I can re-stock my fridge with kim-chi. I haven't tried it with fried rice...it looks amazing, though. Thanks for the recipe!

6:57 AM, May 30, 2011  
Blogger Nancy said...

this sounds incredible. I've wanted to try making kimchi at home for a while, now I have extra motivation to get a batch going. Perfect foundation for a fried egg!

6:59 AM, May 30, 2011  
Blogger b_maria_why said...

oh i've wanted to know for a while how to make this! thank you! :)

7:49 AM, May 30, 2011  
Anonymous Marisa said...

This is a favorite Chinatown dish of my husband's, but reading your post has made me think: "I can totally make this." In fact, the husband is dead-set on making his own kimchi so I will wait until it's done.

7:51 AM, May 30, 2011  
Anonymous Maegan said...

Oh! This may just be the inspiration I needed to finally attempt to make my own kimchi. I've heard rumblings for years now and with the crazy heat/humidity mix here in Nebraska, anything that doesn't require me to turn on the oven is looking quite nice. :)

8:17 AM, May 30, 2011  
Blogger Lindsey said...

I recently bought kimchi on a whim at the market a couple of weeks ago and have been dying to use it! Thanks for this!

10:20 AM, May 30, 2011  
OpenID jenndotcom.com said...

My favorite comfort food as a kid growing up in Korea!

11:14 AM, May 30, 2011  
Anonymous thetwicebitten said...

Love kimchi friend rice. Think a spicy dish is always great for the warm weather. Great post.

11:35 AM, May 30, 2011  
Anonymous Anonymous said...

Hey Molly,

The Kimchi Fried Rice looks fabulous, can't wait to try it. But I actually had a dinnerware question for you: I absolutely love those white scalloped dishes of yours that always pop up in your photographs. I've searched everywhere but can't find anything that resembles them. Care to share what they are/where you purchased them from? Thanks a million!

-Jennifer

11:57 AM, May 30, 2011  
Blogger Suzi said...

If you want a real Korean experience eating this home, bring the pan to the table and everyone dive in with their spoon. This I think comes from the fact Kimchi fried rice is normally made when there's nothing else to eat in the fridge and you are too lazy to go to a grocery store. But Korean household will always have kimchi and rice, so you make fried rice. Why create more dished to do, when you feel so lazy, right? Also, Some food just taste better out of pot. Ramen noodle would one.

One of my old fried's mom used to put a dab of Korean red pepper paste at the end for more layer of flavor and color.
It makes the fried rice taste extra good!

You can use any kind of processed meat item here or eleminate them all together. I often just make it with Kimchi only. Can of tuna, cut up hot dog, ham, spam... Did you know Spam is super popular, well loved in Asia?

Some people suggested toasted, seasoned Korean seaweed. Yes! So good with it!

12:12 PM, May 30, 2011  
OpenID chasingbawa said...

This is my favourite kind of fried rice. I just mix in the egg and fry it together with the rice too. And add a bit of soy sauce. SO good.

12:27 PM, May 30, 2011  
Blogger Malli said...

With half a jar of leftover Kimchi in my fridge, I bumped into your blog today and this recipe. I knew what I had to do, follow it and had excellent results loved it ---- Yummy, thanks for sharing:)
Cheers & will be back

2:56 PM, May 30, 2011  
Anonymous Jenny said...

Try this as an amazing variation...

On low heat fry butter, a generous heap of bonito flakes, chopped kimchi and finely chopped green onions.

Toss with udon noodles (the thick kind that you defrost in boiling water) instead of rice, and then add a little sesame oil, soy sauce, and nicely julienned cucumber on top at the end. You are going to thank me, believe me!

3:37 PM, May 30, 2011  
OpenID blackinkpen said...

marvelous! I've been wondering what I can do to spice up (pun intended!) my fried rice lately -- starting to get a little bored with just the classics.

4:27 PM, May 30, 2011  
Anonymous BakerbyNature said...

Fried rice has long been on my to do list, and my own mother has even beaten me to making her own version; they shame. This looks phenomenal, and since you made it I know it will be.

4:53 PM, May 30, 2011  
Blogger Denise | Chez Danisse said...

Beautiful photographs and thank you for the bacon in a cold skillet tip. I'd like a bowl right now.

5:07 PM, May 30, 2011  
Anonymous martina said...

The most frequently used kitchen appliances here are the coffee maker, toaster and the rice cooker. No energy to go to the Ballard Market tonight. I'll definitely try this recipe later in the week. Thank you!

7:05 PM, May 30, 2011  
Blogger kathy said...

This is unrelated to the kimchi recipe, which I'm sure is good. I want to encourage all of you reading these recipes to get yourself to Delancey's! I am on my way to Portland from Edmonton Alberta and made sure that I stayed overnight in Seattle on the way in order to eat at Delancey's. I sat right at the bar watching Brandon put the pizzas into the oven and loved every minute of it. I had the sausage pizza and it was fabulous. The butterscotch pot de creme with banana whipped cream was wonderful. So don't just sit there, start driving!

7:40 PM, May 30, 2011  
Anonymous Irina said...

Yum! I've been making various versions of kimchi fried rice ever since that podcast last year and it's become a staple in our house. When I don't have kimchi, I use homemade Russian-style sauerkraut and Sriracha hot sauce, which works really well too.

8:30 PM, May 30, 2011  
Blogger Mariko said...

Hawaii is like the kim chi fried rice battle capital, in which we are all winners. I love the stuff. I always make fresh rice to make fried rice of any kind.
Really, though, I think it doesn't hold a candle to bi bim bap (with kim chi) in a stone bowl. You've had that, right?

9:40 PM, May 30, 2011  
Blogger emily said...

Mmm I hope you make homemade kimchi. The recipe in David Chang's Momofuku cookbook is stellar.

7:47 AM, May 31, 2011  
Blogger tori said...

Dinner; found. Just divine. As always.

8:12 AM, May 31, 2011  
Blogger cookiecrumb said...

I KNEW you would stick some butter in there! :)
(Hi, Denise.)

8:42 AM, May 31, 2011  
Blogger Jeff B said...

Kimchi and butter? Who woulda thought? Try kimchi and eggplant (and rice or noodles, of course). The eggplant soaks up the kimchi flavors and is fantastic. Check out some other kimchi explorations

9:02 AM, May 31, 2011  
Anonymous Adriane said...

Now I have something interesting to do with the bag of Calrose rice in my cupboard! Thanks, Molly - sounds really delicious :)

9:13 AM, May 31, 2011  
Anonymous Averie said...

I love fermented foods...kefir, komboucha, pickles, (I make all of the above at home...so easy) so I know i'd love your kimchi fried rice. yumm!

9:15 AM, May 31, 2011  
OpenID tova said...

I am so addicted to kimchi, but I would have never thought about pairing it with bacon or butter. Yum! I cannot wait to make this.

10:39 AM, May 31, 2011  
Blogger shutterbean said...

haha. i'm actually listening to neil diamond on pandora right now. Don't judge.

11:35 AM, May 31, 2011  
Blogger su said...

One of my favorite home food. You just made my mouth water, Molly!

11:45 AM, May 31, 2011  
Blogger oakgirl said...

I have always stirred kim chee into my scrambled eggs and eaten it over rice. I love this new combination!

12:51 PM, May 31, 2011  
Anonymous TJG said...

Truly one of the greatest dishes ever. Kimchi is such an iconic dish, I mean Korean food is Kimchi as much as Kimchi is Korean food... If you get my point :) Good post! Keep it up!

1:59 PM, May 31, 2011  
Anonymous Anonymous said...

I JUST finished my kimchi fried rice for dinner, and it was deLICIOUS. I was lazy and on my way home from work, so I bought one of those Indian food packages of precooked brown rice. I had everything else at home (since reading kimchi is great for putting kind little bacteria in your body). And since I'm a vegetarian, I skipped the bacon. Very tasty AND I have left overs for lunch tomorrow. Thanks for the delicious recipe.

Shireen

6:42 PM, May 31, 2011  
Blogger Little Sable said...

Very appetizing!!!
kisses from your follower ♡

www.welovefur.blogspot.com
http://littlesable.tumblr.com/
With love Little Sable

12:33 AM, June 01, 2011  
Anonymous Ilke said...

So you have been making this for a year and now you are telling us? What took you so long? :)
I do have regular cabbage (lots of them) in the fridge. I might use up that one first and learn some fried rice skills that way!

4:51 AM, June 01, 2011  
Anonymous Val said...

So inspired by this dish to try out other fried rice combinations. I'm not the biggest Kimchi fan but I will make sure to give it a try.

The idea of combining the Asian flavours of Kimchi with butter is something I have to experience.

6:23 AM, June 01, 2011  
Blogger bigwave dave said...

Here's a recipe for kim-chi that I have been using of late and I find that the results are at least as good as the commercial products that I can find here in Seattle.

http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=kimchi

9:18 AM, June 01, 2011  
Anonymous Andy Broder said...

I love kimchi - but I tend to forget about rice (I'm really fond of potatoes - with an occasional foray into brown rice). My partner likes kimchi too - and he has a birthday coming up - this might need to be his lunch that day!
Thanks for the recipe and thanks a lot for the story.

3:30 PM, June 01, 2011  
Anonymous Anonymous said...

Another recipe I want to try! It sounds so awesome! I just purchased your book over the weekend and I LOVE it! Really enjoying your blog!

8:23 AM, June 02, 2011  
Anonymous Jessie said...

The Koreans say kimchi is very good for one's health and I love the way they can make so many deliscious dishes out of a simple cabbage. Have you tried Korean style BBQ pork and kimchi wrapped in a fresh and crunchy piece of lettuce?

8:26 AM, June 02, 2011  
Blogger Tyler said...

I havent actually seen a kimchi recipe before that I wanted to try.. well, no longer. This looks really tasty

2:07 PM, June 02, 2011  
Anonymous Anonymous said...

Heck YES!

2:28 PM, June 02, 2011  
Anonymous molly said...

I have no genetic claim to fried rice, and still? We make it at least twice a month, often more.

I don't think I can yet convince my littles to eat kimchi. They are far more enamored of chinese sausage. I can't blame them.

Still and all, I have a bag of cold rice in my fridge as I type, its fate absolutely, undeniably pre-determined.

2:28 PM, June 02, 2011  
Blogger Feminist Farmer's Wife said...

you have single-handedly turned from indifferent to addicted to cabbage, brussel sprouts and all things once bitter and now exquisite and sweet. I will try (and love) this rice, I'm certain. Thank you! We grow and sell organic veggies and I tell everyone to not underestimate the power of roasting or frying cabbage now.

6:15 PM, June 02, 2011  
Blogger LynnV said...

LOVE LOVE Kim Chi, always a staple in our home! Never thought to do fried rice with it....on my to do list =)

6:16 PM, June 02, 2011  
Anonymous Anonymous said...

As a fried rice devotee, the trick to making your fried rice not stick is

a) place the rice in the pan a little at a time, and scrape scrape scrape the bottom. Use your spatula like a shovel and keep flipping the rice around. Make little scrubbing motions and the grains moving. It really works.

b) add more oil--but add it in a little at a time (I use maybe 1/4 teaspoon every time it looks like it needs it) because there's nothing worse than oily fried rice.

c) use cold rice. I don't know why, but if I use cold, leftover rice instead of fresh rice, it tends to stick less.

I have excellent kim chi in the fridge. I CANNOT WAIT to try this recipe.

2:31 AM, June 03, 2011  
Anonymous protected static said...

Someone already mentioned SPAM... other great additions are Chinese sausages, Portuguese chorizo or linguica, and Chinese BBQ pork.

11:06 AM, June 03, 2011  
Blogger bridget said...

In college my roommate for all four years was Korean and everytime her mom came to visit she would make monsterious tubs of kimchi--it.was.amazing. So I'm pretty much obsessed with fermented cabbage to say the least. Thanks for the recipe!

www.theemptylunchpail.blogspot.com

5:20 PM, June 03, 2011  
Anonymous Ginny Lee said...

we went Korean this weekend too! http://www.ian-pix.com/ginnys-kitchen/2011/5/29/nothing-says-party-like-a-big-bowl-of-meat.html
we didn't do fried rice but we did do kimchi with ssamjang and Korean BBQ
love your blog and podcast!

6:16 AM, June 04, 2011  
OpenID carlykelly said...

Haven't tried kimchi but this makes me want to give it a go!

3:15 PM, June 04, 2011  
Blogger Dandy said...

finally, a recipe i do not have to long for the taste of. i hate kimchi.

6:17 AM, June 05, 2011  
Blogger Tina said...

I just made this for dinner, delicious! I used lap cheung (chinese sausage) instead of bacon and added some dried squid that I found at the same shop that sold me the kimchi. New addiction-dried squid cured in salt, sugar and chilli, yum! Oh yeah, and omelette strips on top. Thanks for the inspiration.

3:02 AM, June 06, 2011  
Anonymous Anonymous said...

Molly, I so enjoy your blog and thank you so much for expanding my family's food horizons. I also read a blog from Alaska that as a wonderful discussion today about beets in the garden and on the table. I was most impressed with the comment about how beets can be made into pasta. There is a delightful recipe as well.
http://progressivealaska.blogspot.com/
Hope you enjoy this!

11:26 AM, June 06, 2011  
Blogger Bodacious Boomer said...

This sounds great. I've never thought of it with rice before. But did you know that you can also add kimchi to cold pasta for a great pasta salad?

If you ever have the time, please stop by my place- Bodaciousboomer.com.

It's usually funny and politically incorrect. If you just go to "What is BodaciousBoomer? and read the links in it, you'll know all about me.

I really hope to see you there.

3:17 PM, June 06, 2011  
Anonymous kenny said...

Just found your blog, great recipes, you have a new follower

3:28 AM, June 07, 2011  
Anonymous Kathryn said...

Oh yes...I'll be having this for dinner. It won't be with leftover rice since we have been out of town the past few days but this sounds like exactly what my body needs after so many meals eaten out.

7:48 AM, June 07, 2011  
Anonymous Barbara said...

I really enjoy your posts. The food available in the northwest is so different from what I am used to in the deep south. You have broadened my horizons. I am going to plant leeks this winter just so I can have more leeks vinagrette - yum.

I so hope you were spared Neil Diamond on your holiday weekend.

8:58 AM, June 07, 2011  
Anonymous Nani said...

Yum... I'm so happy to see a Korean comfort food on this blog! I grew up eating kimchee bokum bap with bacon. I'll add a couple of my own tweaks/suggestions: instead of scallions, my mom would saute some chopped onion with the bacon. And a fried egg on top is awesome but there were times that my mom would melt a slice of American cheese on top of a bowl of kimchee fried rice. I know it probably sounds disgusting but it really is quite good.

10:14 AM, June 07, 2011  
Anonymous D. @ Outside Oslo said...

Fried rice has been on the list of things to try, but I haven't gotten around to it yet. Thanks for reminding us all how delicious it can be, and for expanding our horizons of some flavors that work well.

11:11 AM, June 07, 2011  
Blogger union street kitchen witch said...

I really love kimchi. And I'm gonna try this recipe real soon, honest. But I burned rice not twice today absentmindedly working in my garden. Our third rice try was a success and we should happily be eating kimchi fried rice with eggs from our henhouse tomorrow. Wish me luck!

3:12 PM, June 07, 2011  
Blogger Sarah said...

Love your podcast! It's my fav foodie one! :)

3:16 PM, June 07, 2011  
Anonymous Rasa Malaysia said...

I am just starting to post some Korean recipes on my blog and I will certainly go to this great looking dish for inspiration. Korean fried rice is soo good!

2:40 AM, June 08, 2011  
Blogger Limette said...

I've never had kimchi before. I'll have to try it sometime.

7:26 AM, June 08, 2011  
Anonymous kimKG said...

Have you tried Firefly kitchen Kimchi? Yummy and homemade in Ballard!

9:37 PM, June 08, 2011  
Anonymous erin said...

hey, do you think thin sliced tofu would work? I'm vegetarian. Extra oil? Because the way you guys talked about it on spilled milk (i listened to it after i read your post... because i read your post...:) i really want to make it. it sounds good.

3:16 AM, June 09, 2011  
Anonymous .tif said...

oh. i love kimchi. i love fried rice. i haven't had kimchi fried rice since i lived in japan ... time to make some. i just need to find some good kimchi.

1:34 PM, June 09, 2011  
Anonymous Peggy said...

Made it in 15 minutes after coming home from work, and it was superb. Definitely part of our home menu repetoire now! Thank you!

2:21 PM, June 09, 2011  
Anonymous Anonymous said...

Ok MW, disclaimer...horrrrrible work week. Writing after a big Mumford margarita. But still...my word is unimpeachable. Fantastic kimchi fried rice. The butter/kimchi/sesame oil trifecta plus the fourth component, the egg, have delivered me to the other side. Thank goodness.

8:04 PM, June 10, 2011  
Blogger basilmomma: Heather Tallman said...

Mmmm...Kimchi :)

2:07 PM, June 11, 2011  
Blogger The Reluctant Vegetarian said...

Molly,
This sounds delicious. How do I make it just as good without the bacon? We don't eat meat.

3:59 PM, June 11, 2011  
Blogger Phyllis said...

Here's the way to prevent the rice from sticking. First of all, the wok or cast iron skillet must be well seasoned. Secondly, the rice must be cooked and cold (don't bring it to room temperature). Thirdly, take out the other ingredients while you fry the rice. You must put in enough oil (I use peanut) to coat the rice. Get it hot. Stir fry the rice by itself. When you think you have fried it long enough, you haven't. Stir fry until it starts to brown and gives off a nutty aroma. Then put the other ingredients back in. The rice will not stick. Keep it moving. By the way, there is no stirring in stir frying. The technique is to scoop up the ingredients from the bottom of the wok with a spatula, lift it up and turn it over. Happy cooking!

9:51 PM, June 11, 2011  
Anonymous Junch said...

This looks delicious and your recipe is so easy to follow - thanks!

4:46 AM, June 12, 2011  
Anonymous Dave S said...

Thanks - looking forward to trying this! A good excuse to visit the Korean grocer I had been meaning to try for a while.

3:13 AM, June 13, 2011  
Blogger amisha said...

kimchi fried rice was the first thing e ever made for me when we were dating. that first year was all kimchi fried rice and pj harvey and late nights. just thinking about it makes me smile... he always let me have the crispy bits from the bottom of the wok, which felt like love immediately :) looking forward to trying this version! hope all is well, molly! xo

4:16 AM, June 13, 2011  
Blogger Shila said...

This is the best dinner ever! Thank you. Also works beautifully with quinoa, although that might be sacrilege.

8:46 PM, June 14, 2011  
Blogger Katy Salter said...

Beautiful - I like the idea of smoothing off kimichi's tart edges a little with the butter.

5:28 AM, June 15, 2011  
Blogger KaleHog said...

I have a hefty amount of homemade purple cabbage kimchi in my frig. This would work just fine, don't you think?

9:45 AM, June 15, 2011  
Blogger cindy* said...

i made kimchi last night and in a couple weeks, the stinky remnants will become this!

1:12 PM, June 16, 2011  
Blogger Madame Fromage said...

Oh, delicious world, I can't wait to make this. What good timing: I keep hearing about kimchi fried rice from my boyfriend who gets it from a NY food truck, but I live in Philly so...I just dream about it. Now, maybe I can make him jealous. Thanx. xo

5:49 AM, June 17, 2011  
Blogger Missey said...

I made this and it was absolutely delicious! Thank you for the post.

6:48 PM, June 19, 2011  
Anonymous Foodtopii said...

Kimchi fried rice is probably best enjoyed in the winter (especially if you make your own kimchi) but I personally love the Momofuku recipe.

Check it out and let me know what you think: http://momofukufor2.com/2010/03/bacon-kimchi-fried-rice-recipe/

5:01 PM, June 20, 2011  
Blogger Julietta said...

Molly, I used a CERAMIC nonstick frying pan, and it came out perfect!

7:19 PM, June 20, 2011  
Anonymous Bahia said...

I love kimchi fried rice (ever since I first had it when living in Japan)! I will definitely try this recipe as soon as I can.

Kimchi is also great in yakisoba and ramen.

1:01 PM, June 22, 2011  
Blogger Chelsea said...

for when you don't feel like making kimchi fried rice, I recommend swingin by marination mobile or marination station on capitol hill. with a fried egg on top, it is the perfect lunch/late night snack.. yum yum delish.

6:52 PM, June 28, 2011  
Anonymous Kristine in Santa Barbara said...

Love the idea of kimchi fried rice.....with fried eggs. I have a question about the sesame oil. I get confused when recipes list sesame oil. Is it regular sesame oil, or toasted sesame oil? I have both but never know what is intended. 2 teaspoons seems like flavoring, hence I would think toasted. But perhaps regular sesame oil flavor is enough for the sesame/butter combo magic? Thanks, Kristine

8:54 PM, June 28, 2011  
Blogger Robin said...

I just made this for the first time and it is delicious. It took me a long time to find kimchi-we don't have it in our small, midwestern town but I found it at whole foods in Chicago.

I wish I would have taken your advice and eaten two eggs on top....this was lick your plate good.

4:41 PM, August 17, 2011  
Blogger Katie said...

I finally got around to making this. It was ridiculously good. I love how the creamy yolk of a well-fried egg plays with the spicy kimchi rice.

Do you think the quality of the kimchi particularly matters for making this? I happened to have some extra fancy, locally made stuff lying around, but I'm not sure that I want to empty an $8 jar of kimchi every time I make this (which, I hope, will be often).

8:12 PM, October 25, 2011  
Anonymous Kay said...

I read your blog religiously but have never commented. After making this about once every two weeks (ok, sometimes once a week, if I'm being honest) for the last few months as my go-to lazy meal, I feel compelled to thank you for bringing it into my life! I've started adding cubed baked tofu a few minutes after the kimchi is added, and it works great.

10:04 AM, January 20, 2012  
Blogger quesera said...

I haven't even tasted it yet, but I made this tonight. About to eat it now. Used my new cast iron pan (actually an old one my mom got from a garage sale) from christmas for the first time!
Also, first time commenting but I love Love LOVE your blog, and your book!!!!

Boyfriend, who normally waits for me to eat (as hospitality peeps we do this) says he already dug in.

Also, we added minced carrots, after the bacon was done, and scrambled the egg in there before the rice. With homemade kimchi :)

8:32 PM, January 06, 2013  
OpenID eclecticedibles said...

This is my new favorite lunch. We have a local farm that uses their veggies to make kimchi, and it worked beautifully with this!

10:25 AM, April 26, 2013  
Anonymous Anonymous said...

Whoa, this is awesome. Bacon + kimchi + fried rice + fried eggs = incredibly brilliant. Maybe the best fried rice I've made.

6:09 PM, February 07, 2014  
Blogger Emily said...

Made this again the other night - I'd forgotten how freaking good it is. Thanks, m'dear.

3:55 PM, October 13, 2014  

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