I occasionally buy kimchi and want to learn to eat it more regularly and have it in ways other than by itself. As it turns out, kimchi fried rice is a pretty basic home cooked meal for Koreans so I thought I'd give it a shot.
Notes:
- I left out the salty meat since I didn't have any on hand, and added some salt toward the end.
- The kimchi I used was from a Japanese grocery store so I suspect it was a quite mild variety in terms of spicy heat level.
Verdict: It was yummy! I will probably add some gochujang next time to make it more spicy, though it might have just been a really mild jar of kimchi I had this time.
Edit 3/31/23: I made Maangchi's kimchi fried rice recipe today, but I liked the flavor of this original recipe better.
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RECIPE: Kimchi Fried Rice (NYT Cooking)
