Kimchi fried rice is a delicious comfort food. It’s different than other fried rice, due to the addition of kimchi juice and hot pepper paste. These ingredients coat the rice, making it glossy and luxurious.
Hot pepper paste can make the dish really spicy, so if spicy isn’t your thing, feel free to leave it out.
This recipe cooks quickly, is great for a weekday dinner (plus lunch the next day), and is perfect for using leftover rice. Seriously, old take-out rice was made for this recipe.
Hot dogs and kimchi work really well together in this recipe. This fried rice is super savory and delicious, and just asking for you to make it!
What You Need:
- 3 Beef & Pork Brooklyn Hot Dogs sliced into 1/2 pieces
- ½ cup kimchi, roughly chopped
- 2 tablespoon gochujang (fermented Korean chili paste - optional, very spicy)
- 3 cups white rice, cooked and cooled
- ¼ cup kimchi juice (the brine at the bottom of the kimchi container)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 eggs
- A pinch of sesame seeds and thinly sliced green onion for garnish
What You Do:
1. Heat olive oil in a frying pan over medium heat, until oil is shimmering
2. Add kimchi, and sauté until the kimchi is translucent
3. Add sliced hot dogs, and stir for 1 minute
4. Add gochujang (if desired), and stir constantly until gochujang starts to stick to the bottom of the pan
5. Add cold rice, kimchi juice and soy sauce, and stir with a wooden spoon, breaking up chunks of rice. Add more kimchi juice if the rice is looking a little dry
6. Drizzle on sesame oil
7. Turn temperature to low, and keep warm
8. In a separate pan, fry eggs sunny-side up
9. Pile rice onto plates, top with a fried egg, another drizzle of sesame oil, and garnish with sesame seeds and green onions
10. Photograph it, eat it, post it, tag us and use #bkhotdogco
Goes great with:
A somaek and a good K-drama.