Authentic Korean Kimchi Fried Rice

Discover the secret to perfectly gooey, flavor-packed kimchi fried rice. This ultimate comfort bowl combines crispy Spam, a savory-spicy sauce, and a surprise spoonful of mayo.

Ingredients

• 2 spoonfuls kimchi
• 1 large spoonful Korean chili paste (gochujang)
• 2 spoonfuls light soy sauce
• 0.5 spoonful white sugar
• 1 spoonful mayonnaise
• 1 block Spam
• 0.5 white onion
• 1 bowl cooked white rice
• 1 stalk scallion
• 1 dash sesame oil
• 1 large egg
• 1 handful crushed seaweed flakes

Instructions

1. 1Cut the Spam

   

   Place the Spam on a white cutting board and slice it into small, even cubes. Having all ingredients prepped alongside the kimchi, Korean chili paste, onions, and green onions makes the cooking process smooth and organized.

   Tip: Cut the Spam into uniform bite-sized cubes so they crisp up evenly when fried.
2. 2Measure the Kimchi

   

   Use a spoon to transfer two spoonfuls of kimchi into a small white bowl. This forms the flavorful foundation of the sauce mixture for the fried rice.

   Tip: Well-fermented, sour kimchi works best for fried rice as it adds a deeper flavor profile.
3. 3Add Korean Chili Paste

   

   Scoop one large spoonful of Korean chili paste and add it directly into the bowl containing the kimchi. This paste adds a rich, savory, and spicy kick essential for authentic flavor.

   Tip: Adjust the amount of chili paste based on your preference for heat.
4. 4Pour Light Soy Sauce

   

   Add two spoonfuls of light soy sauce into the sauce mixture bowl with the kimchi and chili paste. The soy sauce enhances the overall umami and savory depth of the sauce.

   Tip: Pour the soy sauce directly over the ingredients so it distributes evenly into the mixture.
5. 5Add White Sugar

   

   Sprinkle half a spoonful of white sugar into the sauce mixture bowl. The sugar helps balance out the acidity of the kimchi and the sharp heat of the chili paste.

   Tip: A touch of sugar is crucial to round out the bold flavors without making the dish sweet.
6. 6Squeeze Mayonnaise

   

   Squeeze one spoonful of mayonnaise directly into the sauce mixture. This secret ingredient balances the spiciness and creates the characteristic sticky, gooey texture of Korean fried rice.

   Tip: Do not skip the mayonnaise; it is the secret touch that keeps the rice moist and flavorful.
7. 7Chop the kimchi

   

   Use kitchen scissors to directly cut and chop up the kimchi inside the white bowl containing the sauce mixture, ensuring the pieces are small enough for the fried rice.

   Tip: Kitchen scissors make quick work of chopping kimchi right in the bowl without needing a cutting board.
8. 8Add Spam to the pan

   

   Carefully add the diced Spam into a heated frying pan with a little oil to begin the cooking process.

   Tip: Frying the Spam until golden brown enhances its savory flavor and texture in the fried rice.
9. 9Pan-fry Spam cubes

   

   Stir and fry the Spam cubes in the pan using a wooden spoon to ensure even cooking and browning on all sides.

   Tip: Keep the heat medium so the Spam browns nicely without burning.
10. 10Sauté the sauce mixture

    

    Pour the prepared sauce mixture into the pan using the remaining oil and sauté until it becomes fragrant.

    Tip: Sautéing the paste unlocks the rich flavors of the Korean chili paste and kimchi juice.
11. 11Add white onions

    

    Add diced white onions into the frying pan with the sautéed sauce, stirring everything together until well combined.

    Tip: Onions add a touch of sweetness that balances the spicy and savory sauce.
12. 12Combine Spam, onions, and sauce

    

    Toss the diced Spam back into the pan and mix thoroughly with the onions and sauce so that every piece is evenly coated.

    Tip: Stir-fry until the sauce completely coats the ingredients before introducing the rice.
13. 13Add Rice to Pan

    

    Add a bowl of cooked white rice directly into the frying pan over the sautéed Spam, onions, and sauce mixture.

    Tip: Use leftover or slightly chilled rice for the best fried rice texture.
14. 14Stir-Fry and Coat the Rice

    

    Stir-fry the rice continuously, mixing it thoroughly with the ingredients and sauce until every grain is evenly coated with a vibrant red color.

    Tip: Keep stirring evenly so the sauce is well distributed without burning the bottom.

Storage & Reheating

Burn It Off

Frequently Asked Questions