The most important thing about kimchi fried rice: use old kimchi. Kimchi that's been fermenting in your refrigerator for 4-8 weeks has developed the acid and depth that makes this dish work. Fresh kimchi produces a flat result.
What You Need
- 2 cups day-old short-grain rice
- 1 cup aged kimchi, roughly chopped + 3 tbsp kimchi juice
- ½ can Spam (200g), cut into small cubes
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp neutral oil
- 3 cloves garlic, minced
- 2 eggs
- Sesame seeds and scallions to serve
How to Make It
Crisp the Spam: Heat oil in a large cast iron skillet or wok over medium-high heat. Add Spam cubes. Cook, stirring occasionally, 3-4 minutes until golden and caramelized on the edges. Remove and set aside.
Build the base: In the same pan, add garlic and cook 30 seconds. Add kimchi. Cook 3-4 minutes until it begins to caramelize and soften.
Bloom the gochujang: Add gochujang directly to the pan. Let it cook against the hot surface for 30 seconds, stirring. This removes the raw paste taste.
Add rice: Add cold day-old rice. Break up any clumps with a spatula. Stir-fry 2 minutes. Add soy sauce and kimchi juice. Return Spam to the pan. Toss everything to combine.
Make the crispy bottom: Spread rice in an even layer. Don't stir for 2-3 minutes. Let the bottom crust. You'll hear it sizzle louder when it's ready.
Finish: Drizzle sesame oil around the edges. Slide to plates.
Fry the eggs: In a small pan, fry eggs over medium heat. Keep the yolk runny.
Serve: Rice topped with fried eggs, sesame seeds, and scallions. Eat immediately.
This recipe is from our Seoul Meets Mexico City collection — Korean home cooking techniques applied to everyday ingredients.