Kimchi Fried Rice

Kimchi Fried Rice is often seen less as a regional specialty than as a home-cooking solution for making good use of well-fermented kimchi. Once kimchi turns sour, people have traditionally stir-fried or simmered it rather than eating it as is, mellowing its acidity; adding rice turns it into a complete one-bowl meal.

After the Korean War and through the years of economic growth, ingredients such as ham, tuna, eggs, and cheese became easy additions at home and in bunsik shops, casual eateries serving inexpensive snacks and meals. As a result, Kimchi Fried Rice is defined less by fixed rules than by the improvisational habit of using whatever is in the refrigerator.

Kimchi Fried Rice is often made when there is sour, well-fermented kimchi on hand rather than freshly made kimchi. In Korean homes, people quickly stir-fry it in one pan when a little rice is left over or preparing separate side dishes feels like too much trouble. In bunsik shops and pubs, it also often appears as a simple meal or a carbohydrate dish to finish off drinks and snacks.

Good Kimchi Fried Rice has kimchi acidity that is not sharp, but turns into a savory aroma as it is stir-fried. The grains of rice should stay distinct rather than becoming mushy. Adding a lot of kimchi brine deepens the color, but the rice can easily turn salty and wet. To balance the sweet-salty flavor of Kimchi Fried Rice, most people often eat it topped with a fried egg.