Kimchi Fried Rice

24 Feb

I’ve managed to make two batches of kimchi from scratch and honestly speaking, I’m still trying to perfect the recipe. My mom has modified the ones that I have made and it tasted really good. Once I have created the perfect one, I will definitely share it with you guys 😉

So far, we have used our home-made kimchi for two dishes, Kimchi Fried Rice and Kimchi Noodles. I have to admit that they really tasted as authentic as it can be.

Here’s a quick recipe for those who are keen to find out how Kimchi Fried Rice tastes like 🙂


  • 2 tablespoons oil
  • 3 garlic cloves*
  • 1 onion*
  • 2 red chillies*, seeds removed
  • 2 – 3 tablespoons Korean red chili pepper paste (gochujang)
  • 1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
  • 1/4 cup tiny anchovies
  • 100 gm thinly sliced beef
  • 1 fried fishcake, sliced thinly
  • 5 crab sticks, sliced into three
  • 3 cups overnight steamed white rice
  • 1/2 tablespoon light soya sauce or to taste

*Use a food processor to chop these three ingredients together


Heat up a wok with a little bit of oil and fry the tiny anchovies. Dish out and set aside.

Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the gochujang and kimchi (along with the kimchi juice) and do a few quick stirs before adding the beef slices, fishcake and crab sticks. Stir to combine well. Add the rice, light soya sauce and fried anchovies. Stir a few times to blend with the rice.

Dish out and serve immediately with an egg sunny side up on top of the rice.


2 Responses to “Kimchi Fried Rice”

  1. yeastorfamine March 5, 2012 at 7:54 AM #

    Thanks for the recipe, can’t wait to try it out!

    • cadymcbronzie March 5, 2012 at 9:56 AM #

      Hello there,

      Don’t mention it! And hope you’ll like my rendition of Kimchi Fried Rice 😉

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