I mentioned in a previous post that I am reading some cookbooks I haven’t used in awhile. This recipe caught my eye as I still had some Kimchi in the refrigerator.
I have always loved sauerkraut and use to make my own back when I had a 40×120 foot garden. I was a lot younger too and definitely more energetic to have such a big garden (which didn’t include the pumpkin and corn patch).
Kimchi has so much more to offer in terms of what you can do with it. So far I have made mac and cheese, pancakes and now fried rice! This recipe is absolutely superb and is now a favorite way to make fried rice and get some probiotics!
Awhile ago I purchased this beautiful vegetable fermentation jar with weights from Sarah Kersten Studio in California. Food52 promoted this product and I just love it. Besides a stunning basil green color and a 2 quart capacity (I also have a 6 quart jar which will need a lot of cabbage) it will provide me (hopefully) with my own homemade kimchi. There are kits available too just to get you started!
I have taken classes including one coming up in August: Salted & Brined: A Virtual Demo with Amanda Feifer, author of Ferment Your Vegetables. In her book she demonstrates fermenting using quart canning jars. She has lots of recipes for making different kinds of kimchi. I am eager to take her 2 hour virtual class presented by Zingerman’s Bakehouse. I also have read a lot in preparation for making my own Kimchi. As I mentioned I use to make my own sauerkraut which Dad and Gene just loved and so did I!
This recipe is courtesy of Julia Turshen – Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs which I have slightly adapted. Ina Garten wrote the forward for her book – I don’t think I have any other cookbook which Ina wrote the forward for.
Kimchi Fried Rice with Scallion Salad
I found the recipe to be a tad too salty, others may not think so. I would eliminate the pinch of salt over the onions and garlic and also taste the Kimchi rice before adding the soy sauce and add to taste. I do use a low sodium soy sauce but with the kimchi being salted it still was a little too salty but I loved the heat of my kimchi I used. It’s even better the next day!
Scallion Salad:
- 4 scallions, roots and dark green tops trimmed off
- 1 tsp. toasted sesame oil
- 1 tsp. rice wine vinegar
- 1 tsp. toasted sesame seeds
- kosher salt (I did not add)
Cut the scallions thinly on the diagonal or into small matchsticks. Cut each scallion into three even pieces and then cut each piece in half lengthwise. Put each piece flat-side down on your cutting board and cut into thin strips. I would also cut into shorter matchsticks. Combine the scallions, sesame oil, rice wine vinegar and sesame seeds in a bowl and stir to combine. Season to taste with salt and set aside (I did not add).
Fried Rice:
- 1 (16-oz.) jar cabbage kimchi, including juice (I used Madge’s Spicy Vegan Kimchi; on a scale of 5 this was rated a 4 in heat)
- 3 tbsp. canola or vegetable oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- kosher salt
- 4 cups day-old cooked white or brown rice
- 1 tbsp. low-sodium soy sauce, plus more as needed
- toasted sesame seeds to garnish (optional)
Drain the kimchi reserving the juice. Finely chop it and set aside – I found that using my kitchen scissors worked better than a knife.
Heat the oil in a large nonstick skillet. Add the onion and garlic and sprinkle with a large pinch of salt. I did add the salt but for me I will not add it the next time. Cook, stirring now and then for about 5 minutes. Turn the heat to high and add the kimchi, stirring until the edges of the kimchi become slightly crisp and stick to the pan, about 5 minutes.
Crumble the rice into the skillet and stir to combine. Add the reserved kimchi juice and cook while stirring until the rice is warm and red from the kimchi juice – maybe 3 minutes. Turn the heat off, add the soy sauce and adjust seasonings – add more salt or soy sauce if needed.
Transfer the fried rice to a serving bowl and top with the scallion salad.
It was delicious and very good warmed up the next day! Even though there aren’t a lot of veggies in it besides lots of cabbage and those healthy probiotics this may be my favorite fried rice.
Recipe by cookingwithauntjuju.com
UPDATE: I recently found another Scallion Salad recipe which I think would be better, certainly more flavorful with the addition of gochugaru. This recipe courtesy of koreanbapsang.com
Scallion Salad - Two Options
- 3-4 scallions
Cut the scallions crosswise into 4-inch lengths. Thinly slice each piece lengthwise. Soak in cold water for 10 minutes; drain well.
Option 1:
- 2 tsp. gochugaru
- 2 tsp. sesame oil
- 1 tsp. sesame seeds
Add the above ingredients to the scallions and toss well.
Option 2:
- 2 tsp. gochugaru
- 2 tsp. sesame oil
- 1 tsp. sesame seeds
- 2 tsp. soy sauce
- 2 tsp. vinegar
- 1 tsp. sugar
Right before serving, add the soy sauce, vinegar and sugar to Option 1 and toss.
Recipe by cookingwithauntjuju.com
Fried rice is a dish I look upon as a special treat. I could eat it often. 😋🌿
I love it and had a vegetable version last night – trying to have more meatless meals 🙂
At first glance this recipe looks a little daunting but then I read it a second time. It looks like a simple and delicious way to change up an everyday rice side dish. Thanks!
It was wonderful Bernadette – it all depends on the kimchi you buy or make as to the taste. With only a few ingredients, the rice is made ahead of time and store-bought kimchi you have a very simple fried rice 🙂
I’m a big fan of kimchi, so would love this dish. Thanks for trying and giving all the useful tips! 🙂
You’re welcome Ronit as I know you enjoy kimchi too! I can make it any time as there is so few ingredients and little preparation. Hope to make my own kimchi – maybe not this year 🙂
This looks so good! Al makes fried rice with kimchi a lot. I will have to try to cook this for him!
Yes, you will Bethany. I’m curious as to how he makes it! This recipe is so simple and I just love it. I have only tried 2 different kimchi brands and Madge’s seems to be the best so far. What does Al use?
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Just replenished my kimchi supply so I am well on the way to making this. And mac & cheese with kimchi – I am intrigued! I am off to check your previous post after I finish up here.
Have never made scallion salad – it looks so exciting!
Thanks – kimchi is something I will always try to have on hand. Eventually hope to make my own. This rice is so easy to make – and the scallion salad I would cut into smaller pieces 🙂
I have never had Scallion salad so I’m very excited to try it
I would absolutely love this kimchi rice! Kimchi is so interesting. I made kimchi once when my daughter had gifted me a fermenting jar. I need to make some again. I used it in pancakes and those were outstanding. The recipe is part of my kimchi post if you’re interested.
Thanks – I am really getting into kimchi and all the uses for it. I’ve been taking virtual classes, reading books and recipes online – it seems to be a very popular ingredient. I love the fermentation jars I bought too – I will be ready to make my own soon! Of course I am interested in your recipe – I don’t seem to remember it but will check it out. I am in the gathering stage still and can’t get enough info!
I lived in South Korea in 1983-1984 and again in 1988-1989 and one thing that sticks out from my time there is that every balcony and rooftop had a large earthenware pot that I later learned was full of fermenting kimchi. Some of these pots were big enough to hold a person! It is truly the national dish of Korea and I am glad to see kimchi gaining in global popularity (it has even been eaten in outer space!) because it is so healthy. THis recipe looks like a great combination of flavors and I look forward to trying it –
What an interesting story – I bet that was a sight to see. I know you didn’t have a kimchi pot on your balcony 🙂 Kimchi is becoming very popular and with good reason – it’s healthy and can be used in so many different ways. There are lots of recipes and ideas for its use. I have a virtual fermenting class this week just to learn about the many choices for the home cook!