{"id":1074,"date":"2017-03-15T17:55:51","date_gmt":"2017-03-16T00:55:51","guid":{"rendered":"https:\/\/selinaslee.com\/?p=1074"},"modified":"2017-03-21T15:56:03","modified_gmt":"2017-03-21T22:56:03","slug":"kimchi-fried-rice","status":"publish","type":"post","link":"https:\/\/selinaslee.com\/kimchi-fried-rice\/","title":{"rendered":"Kimchi Fried Rice"},"content":{"rendered":"<p style=\"text-align: right;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1105\" src=\"https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop.jpg\" alt=\"\" width=\"3257\" height=\"4116\" srcset=\"https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop.jpg 3257w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop-237x300.jpg 237w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop-768x971.jpg 768w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop-810x1024.jpg 810w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/skycreatives-banchan-workshop-27-crop-624x789.jpg 624w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><em>Photography by Sarah M. Park<\/em><\/p>\n<p style=\"text-align: justify;\">You may have heard or read so much about how Korean food has finally landed in US and how much it is trending right now, all over the world. Thanks to all innovative\u00a0Korean-American chefs working their way to introduce Korean food to all non-Korean palette. It makes me so happy and excited to know that most people have either heard or have tasted kimchi by now. \u00a0How so many people are interested in learning more about the cultured pickling and the process of fermentation. It also brings me great pleasure letting you all know how kimchi is cooked and transformed into many dishes in Korea. I can definitely tell you that kimchi fried rice is the most classic ‘homie’ form I can think of. I recently got to demo this dish at my latest workshop.\u00a0Since then, I worked on few things to improve and bring out the bold and savory part of this dish that I was missing all this time. Check out the recipe below, hope you get to try them yourself!<\/p>\n<p style=\"text-align: right;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1075\" src=\"https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM.jpg\" alt=\"\" width=\"3064\" height=\"3070\" srcset=\"https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM.jpg 3064w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM-150x150.jpg 150w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM-300x300.jpg 300w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM-768x770.jpg 768w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM-1022x1024.jpg 1022w, https:\/\/selinaslee.com\/wp-content\/uploads\/2017\/03\/Photo-Mar-14-6-10-10-AM-624x625.jpg 624w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><em>Photography by Selina S. Lee<\/em><\/p>\n<p><b>Kimchi Fried Rice (\uae40\uce58\ubcf6\uc74c\ubc25)<\/b><span style=\"font-weight: 400;\"> – <\/span><i><span style=\"font-weight: 400;\">2 Servings<\/span><\/i><\/p>\n<p>INGREDIENT<br \/>\n<span style=\"font-weight: 400;\">2 bowls of day-old (or chilled) cooked white rice<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">2 cups chopped kimchi<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">1 cup finely chopped bacon – <\/span><i><span style=\"font-weight: 400;\">optional<\/span><\/i><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">3 finely chopped green onions\/scallions<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">2 eggs<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">seasoned seaweed crisp (\uae40\uc790\ubc18) – <\/span><i><span style=\"font-weight: 400;\">optional<br \/>\n<\/span><\/i><span style=\"font-weight: 400;\">semi-dry parsley – <\/span><i><span style=\"font-weight: 400;\">optional<\/span><\/i><\/p>\n<p>SEASONING<br \/>\n<span style=\"font-weight: 400;\">1 tbsp butter<br \/>\n<\/span><span style=\"font-weight: 400;\">2 tbsp extra virgin olive oil<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">2 tbsp soy sauce or shim\u2019s savory sauce<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><span style=\"font-weight: 400;\">1 tsp sugar<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">PREPARATION<br \/>\n<\/span><span style=\"font-weight: 400;\">If you don\u2019t have any leftover day-old rice, you can cook rice and cool them down in room temperature. Rice should be cooked more on the dry side. Prepare ripen kimchi by chopping them in small bite size pieces, cut bacon and \u00a0green onion by finely chopping. <\/span><\/p>\n<p style=\"text-align: justify;\">COOKING INSTRUCTION<br \/>\n<span style=\"font-weight: 400;\">1. In a large skillet or wok, add oil and green onion over med-high heat. This will create nice infused oil with sweet flavors from the onion. Add bacon and kimchi and cook it until kimchi is nice and tender (about 10 min). NOTE: If kimchi is on the sour side, you can add little bit of sugar to balance the sourness. Add soy sauce and cook for few more minutes.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">2. Add cooked rice and mix in with the kimchi (and bacon) mix by turning off the heat. This will give you enough time to nicely coat the rice without overcooking it. Turn the heat back on high and fry the rest by mixing with the spatula or spoon. Add butter at the end and fry them for a minute until butter is melted in. NOTE: using the side edge of your spatula or spoon will keep the rice grains firm.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">3. Make soft-fried egg and serve fried rice with seaweed crisp and dry parsley!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Photography by Sarah M. Park You may have heard or read so much about how Korean food has finally landed in US and how much it is trending right now, all over the world. Thanks to all innovative\u00a0Korean-American chefs working their way to introduce Korean food to all non-Korean palette. It makes me so happy … <a href=\"https:\/\/selinaslee.com\/kimchi-fried-rice\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> “Kimchi Fried Rice”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[61,30,32],"tags":[47,96,18,23],"class_list":["post-1074","post","type-post","status-publish","format-standard","hentry","category-recipe-all","category-rice-noodles","category-kimchi","tag-kimchi","tag-kimchifriedrice","tag-koreanfood","tag-recipe"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kimchi Fried Rice - Selina S. Lee<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/selinaslee.com\/kimchi-fried-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kimchi Fried Rice - Selina S. Lee\" \/>\n<meta property=\"og:description\" content=\"Photography by Sarah M. Park You may have heard or read so much about how Korean food has finally landed in US and how much it is trending right now, all over the world. Thanks to all innovative\u00a0Korean-American chefs working their way to introduce Korean food to all non-Korean palette. It makes me so happy … Continue reading "Kimchi Fried Rice"\" \/>\n<meta property=\"og:url\" content=\"https:\/\/selinaslee.com\/kimchi-fried-rice\/\" \/>\n<meta property=\"og:site_name\" content=\"Selina S. 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