Kimchi Fried Rice

Kimchi Fried Rice is a popular dish in Korea and every household makes it, and this Kimchi fried is made with overnight rice, kimchi, green peas, garlic, ginger, gochujang, soy sauce, kimchi sauce, vegetable oil, spam, mushroom, and topped with egg. Follow our recipe to make this Kimchi fried rice at your home

A brief history on the Kimchi

Kimchi a fermented vegetable dish, is one of the most well-known and most represented traditional dish from Korea. Despite the fist whiff of pungent smell, it is beloved by Korean and people around the world not only for it’s health benefits but the taste and texture that caters to a diverse palate. You can trance Kimchi back to 3000 years ago when Korean were looking for a way to preserve food to prevent them from rotting especially in the winter. Rice like most Asian countries are a staple in Korean food culture as well, being the main carbohydrate during that time period. To supplement this, vegetables and other vitamins were needed to fuel and fill their stomachs for survival.

There are about 2 million tons of Kimchi consumed per year. With a hundred of varieties of different vegetables of kimchi made and fermented in household kimchi refrigerators. On of the first conception of the kimchi was from the rendition of the Chinese book ‘Xiaoxue’. Kimchi was also mentioned in the Silla dynasty 57 BC – AD 935 prevalent in Buddhism and those who wanted to foster a vegetarian lifestyle. Kimchi then were not a spicy dish and lacked other flavorful ingredients like garlic or chili peppers, it wasn’t until the 18^thcentury when Portuguese traders introduced chili peppers to East Asia. Around 1614 was the first mention of the chili pepper crop, while it was in the 19^thcentury that kimchi was flavored with peppers and closely resembled the kimchi we know today.

Why try Kimchi Fried Rice?

We can also account the health benefits over this dish; Kimchi, usually seen as a side dish in Korean cuisine, is a cabbage fermented with salty brine similar to pickling or sauerkraut to kill harmful bacteria, seasoned with; chilli powder, leeks, garlic, and sometimes ginger. Stored away in a dark room or closet or in kimchi refrigerators for some time. These are also known to contain natural probiotics, great for gut health and digestion, immunity, reduce risk of cancer, diabetes and stroke.

Rice is staple in everyday lives of every Filipino; it’s filling, energy building, and suits any main dish. Leftover rice has a chewy and drier texture that fits well with sucks up the sauce easily. Fresh rice may turn soggy with the sauce. the sauce and rice combination makes for a savory filling meal you can do in just 15 minutes! Top with an egg and a drizzle of sesame oil for a nice blend of delectable goodness.

An explosion of flavor made simply by adding kimchi and ingredients easily found at home!

Kimchi Rice Recipe (Tagalog)

Sahog: 

• 2 kutsarang bawang (tinadtad)
• ½ kutsarang laya (minadtad)
• 1 kutsaritang asin
• 1 kutsarang gochujang
• 1 tablespoon soy sauce
• ¼ tasa kimchi sarsa
• 1 kutsaritang mantika o sesame oil
• 1 tasa Spam (tinadtad)
• 1 tasa kabute (opsyonal)
• 1 tasa kimchi sarsa
• 2 – 3 tasa lumang bigas
• ½ tasa green peas (opsyonal)
• itlog pang dekorasyon

Paano Lutuin:

1. Handain and sarsa; haluin ang bawang, luya, asin, gochujang, soy sauce, at kimchi sarsa. Itabi.
2. Sa kalan na may katamtamang init, ilagay ang sesame oil o mantika sa kawali, painitin at lutuin ang spam hangang mag iba ng kulay, dagdagan ng kimchi at kanin. Dahan dahang idagdag ang sarsa at haluin hangang mapulapula ang kulay ng kanin.
3. Pagnaiba nan g kulay ang kanin, dagdagin ang kabute at green peas. Lutuin ng 3 o 5 minuto. Haluin ng mabuti.
4. Iserve at dekorasyonan ng itlog na winiligan ng sesame oil!