Kimchi Fried Rice

While studying and writing papers I was hankering for something easy and inexpensive to make. I had forgotten about the container of kimchi in the back of the refrigerator and stumbled across it just the other day. So I got to thinking that I should make something with the kimchi. Well I would have had it in a bowl of noodles, but I ran out of noodles a while ago. Instead there was a container of leftover rice and I figured why not combine the two. I was inspired to make this dish from watching Maangchi’s youtube video on Kimchi Fried Rice and just had to make it. But with a few changes.

Here are the ingredient needed for this recipe:

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  • 1 1/2 cups cooked rice
  • 1/3 cup frozen sweet peas
  • 1/4 cup Spam
  • 1/3 cup kimchi
  • 1 egg
  • 1 tsp. sesame oil
  • 1 Tbsp. plum sauce

Step 1: Rinse the frozen sweet peas to remove the ice; set aside.

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Step 2: Cut the Spam and kimchi into small pieces; set aside.

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Step 3: In a large pan, add 1 Tbsp. vegetable oil over high heat.

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Step 4: Add the egg and fry it to however you prefer it. (I like a slightly runny yolk, this way when I cut into the egg the yolk will give the dish a creamy texture.)

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Step 5: Remove the fried egg from the pan and onto the cutting board. (I accidentally broke the yolk, such a sad moment.)

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Step 6: In the same pan, add in the defrosted sweet peas, Spam, and kimchi and cook until heated through.

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Step 7: Add 1/4 cup of water and the rice.

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Step 8: Break the rice up with a spatula and again cook until heated through.

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Step 9: Add in 3-4 Tbsp. kimchi juice and stir to combine.

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Step 10: Add in the sesame oil and toss to combine.

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Step 11: Turn off the heat and add in the plum sauce and stir until well mixed.

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Step 12: Scoop into a large bowl and top it with the fried egg and serve. (I had to make this again the next day, but I added Emoki mushrooms.)

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Tteokbokki

Tteokbokki, also known as ddeokbokki or topokki,is a popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally it was called tteok jjim (떡찜), and was a braised dish of sliced rice cake, meat, eggs, and seasoning.

So while I was completely and utterly sick from a head cold for a good week I ended up watching some Korean dramas online and I stumbled upon one called Gourmet. This drama was all about the traditional foods of Korea and of course the drama of the characters’ lives, but anyways I got really into the food shown on it. This has led me to wanting to make some of the dishes. Well at least the ones that I can kind of manage with the limited supplies on hand in my town.

So today, finally after getting over the nasty cold, I will show you how to make topokki. Well a version that I am able to make right now. After looking over dozens of food blogs and videos I have come up with my own version. Let’s hope it’s not too spicy to eat. As an added bonus you can add instant ramen to the mix as well and it’s really tasty.

Here are the ingredients needed for this recipe:

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  • 1lb. rice cake sticks (there are different types, the smaller they are the less time it takes to cook them, so be careful when cooking them, try not to overcook them.)
  • 4 oz. fish cake, thinly sliced
  • 4 oz. cabbage (optional)
  • 1/2 medium carrot, thinly sliced (optional)
  • 1 green onion, cut into 2-inch pieces (I had tiny ones from the market so I used 3 of them)
  • 4 boiled eggs (optional)
  • 8 oz. fish meat balls (optional)

Sauce

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  • 2 Tbsp. gochujang (hot pepper paste) I’ll be using a milder version (Korean Bean Paste [green container])
  • 1 tsp. red pepper powder (paprika for my taste)
  • 1 tsp. garlic, minced
  • 1/2 Tbsp. mirin
  • 1 Tbsp. corn syrup
  • 1 Tbsp. soy sauce
  • 2 Tbsp. sugar
  • 3 cups anchovy stock, vegetable stock, water, or in this case dashi
  • 1 Tbsp. ketchup (optional)

Step 1: Prepare the rice cakes as indicated by the packaging.

Step 2: In a large saucepan, add stock or water, pepper paste, sugar, corn syrup, pepper powder, and garlic and bring to a boil. (When you add in the pepper paste make sure you press it in, cause it doesn’t like to dissolve easily)

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Step 3: Add in the rice cakes, cabbage, carrot, and fish cake. (Add the instant ramen)

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Step 4: Turn heat down to low and simmer for 5 minutes, stirring occasionally.

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Step 5: Add in remaining ingredients.

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Step 6: Keep stirring until rice cakes are cooked through, or soft. (I removed everything but the sauce so that I could thicken the sauce without overcooking everything else.)

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Step 7: Serve hot and garnish if desired with sesame seeds and sliced green onion.

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