KIMCHI FRIED RICE 김치볶음밥 Cheese Corn Egg RECIPE +Mukbang [김치밥] Kimchi Rice (Kimchi Bap)
Updated: Apr 4
Today's KIMCHI FRIED RECIPE: 김치볶음밥 (김치밥: Kimchi Rice, Kimchi Bap) is EXTRA-SPECIAL because we are building an EGG MOAT around our mountain of Kimchi Fried Rice (aka Volcano Kimchi Fried Rice 한라산 김치볶음밥). This EGG MOAT is SOFT and FLUFFY, filled with sweet corn and mozzarella cheese. It also includes VEGETARIAN-FRIENDLY KIMCHI FRIED RECIPE.
Today's Kimchi Fried Rice Recipe & Mukbang Includes:
TIPS on Fermenting your Kimchi
Must-Have & Upgrade Ingredients
Kimchi Fried Rice Eating Show/Mukbang (김치볶음밥 먹방)
Below You'll Find:
RELATED KIMCHI RECIPES
Kimchi Fermentation Tips For Kimchi Fried Rice & Stews
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BINGE WATCH KIMCHI & KIMCHI DISHES Recipes Playlist https://www.youtube.com/watch?v=qV5XpqFgvQ0&list=PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS
(Serving Size: 2 to 3 Adults)
4 Cups Cooked Korean Rice
2 Cups Kimchi (roughly cut)
1/2 Cup Ham (Cold cut ham slices cut into small squares)
1/2 Cup Kimchi Juice
1/2 Cup Sweet Corn
1/4 Cup Mozzarella Cheese
1.5 Tbsp Olive Oil
1 Tsp Korean Beef Dashida (beef bouillon powder 쇠고기 다시다)
1 Tbsp Honey
1 Tbsp Warm Water
4 Extra Large Eggs
1/2 Cup Cold Water
1/2 Cup Whole Milk
1/2 Medium Onion (finely minced)
1 Scallion/Green Onion (finely minced)
1 Romaine Lettuce Leaf (julienned)
For Garnishing: Roasted Sesame Seeds and Seaweed (julienned)
Kosher salt and freshly ground black pepper for seasoning
Optional: For extra spiciness, Korean Red Pepper Flakes (GoChuGaRu
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Microwavable Cooked Korean Rice:
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Korean Roasted Seaweed
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Whole Peppercorn https://amzn.to/2ACzNDo
Wood Pepper Grinder https://amzn.to/2McIeGE
All-Clad 12" Non-Stick Frying Pan
All-Clad 10" & 12" Non-Stick Frying Pan Set
Tramontina Professional Nonstick Fry Pan, 14"
Stainless Steel Mixing Bowls SET
10 Pc Glass Mixing Bowl SET (Made In France)
Olive Oil Greek medal winner
Korean Wooden Spoons & Chopsticks
Disposable Kitchen Gloves
Wüsthof Come-Apart Kitchen Shears
Wusthof Chef's Knife
Wusthof Knife Set:
Maple Wood Cutting Board
GEARS USED IN TODAY'S VIDEO:
Preheat your non-stick frying pan. (You can test it by adding a droplet of water to your heated pan. If the droplet sizzles and disappears in a few seconds, then your frying pan is ready.) Keep your stove heat at super high. Add 1 Tbsp of olive oil and the onions to the pan. Add two pinches of salt and less than a pinch of freshly ground black pepper. Mix well and sautee the onions for a minute or two/until it is translucent, "sweaty" with some brown marks. Add the ham and saute for 1 to 2 minutes OR until you see some brown marks on the ham. Add the Kimchi and saute for 1 to 2 minutes, continuously stirring. Then add the Kimchi juice and let it simmer on high heat for good 2 minutes OR until the Kimchi juice has reduced to half. Add the honey and mix well. Add the Korean rice (room temperature or slightly warm is preferred) and mix well by continuously stirring for a good minute (stove heat remains at high). Lower the stove heat to medium and add the butter. Mix well and once the butter has melted in the rice, add the scallions and mix well again. Now, lower the stove heat to low and have a taste test. Depending on the Kimchi you are using, you might need more salt and/or need it to be spicer. Adjust accordingly to your salty and spicy preference with salt and Korean Red Pepper Flakes (고추가루 GoChuGaRu). Flavor Upgrade Option: Add the Korean beef bouillon powder (쇠고기 다시다) to 1 Tbsp of warm water and mix well. Then add this to the pan and mix well. Now, have a second taste test and you should taste a dramatic upgrade to your Kimchi Fried Rice. (Remember that Beef Dashida is also salty so start with less than 1/2 Tsp if your Kimchi Fried Rice is already salty.)
Trouble Shooting Tip: If your Kimchi Fried Rice tastes too salty, add more rice to the mixture.
Making Kimchi Fried Rice Mountain and Cheese Corn Moat (aka Volcano Kimchi Fried Rice, 한라산 김치볶음밥)
Find a bowl that is just big enough for the amount of the Kimchi Fried Rice (roughly 6 cups). Transfer the Kimchi Fried Rice immediately to this bowl and pack it down, as shown in the video. (You also need a clean non-stick frying pan that is about 4 inches wider than the bowl you are using.) Use a mitten or a kitchen towel to protect your hand and place the bowl on top. Then place the frying pan on top of the bowl (inner frying pan facing down on the rim of the bowl, centered). Then place your other hand on the center back part of the frying pan. Hold it down firmly and turn over the bowl and frying pan together, swiftly. Let the bowl rest on the frying pan, while we prepare the egg.
In a large mixing bowl, add the eggs and whisk vigorously for good 30 seconds. Then add the water and milk, and whisk again for 15 seconds.
Bring the Kimchi Fried Rice frying pan to the stove and set it to high heat. Add 1/2 Tsp of olive oil around the frying pan. Quickly add the corn first, then the mozzarella cheese. Whisk the egg again for another 15 seconds and slowly pour it around and top of the corn and mozzarella. Then place a large stainless steel mixing bowl on the frying pan. If you don't have a stainless steel mixing bowl that is big enough, then cover loosely with 2 sheets of aluminum foil, making sure the frying pan is completely covered. Let the egg cook for 2 minutes on high heat. You can take a peek around 1.5 minutes and see if most of the egg liquid has cooked. Lower the heat to medium and let it cook for another minute. There will be a slight browning on the bottom of the egg. This will add a nice smoky flavor to the eggs.
For garnishing, add the lettuce on top of the Kimchi Fried Rice Mountain, then the seaweed strips, and a sprinkle of sesame seeds. Your Kimchi Fried Rice with SOFT Cheese Corn Egg moat is ready! Your friends and family will be so impressed with this version of the Kimchi Fried Rice. AND they will be blown away with how delicious this is. Most importantly, you can now treat yourself to this delicious Kimchi Fried Rice...:-)
Kimchi Fermentation Tips For Kimchi Stews
When making Kimchi Stew, it is ideal to use fermented Kimchi, where it has reached its fermentation point of tanginess. Kind of too tangy to eat the Kimchi as is. This is really the perfect time to make Kimchi Fried Rice and Kimchi Stew (김치찌개: Kimchi Jjigae) with.
If you just bought your Kimchi home from the store and you just can't wait to let the Kimchi ferment, follow the instructions in this Kimchi Tips video. In addition to the tips in this video, let the Kimchi jar rest on your kitchen counter for four to five days straight. Make sure to move or redistribute the Kimchi in the container/jar.
Kimchi TIPS: How To FERMENT & STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치 막김치, 배추김치)
Kimchi Stew [Kimchi-jjigae 김치찌개] PORK Kimchi Stew Recipe & Mukbang 돼지고기 김치찌개 레시피 먹방 キムチチゲ 泡菜燉
EASY KIMCHI RECIPE & MUKBANG [SMALL BATCH KIMCHI RECIPE] Whole & Sliced Kimchi (통배추김치 막김치) キムチ 泡菜
Kimchi Noodles (Spicy Mixed Noodles Bibimguksu 김치비빔국수) Vegan Korean Noodles + Mukbang キムチ麺 泡菜面
Kimchi Mandu | King-Size Kimchi Dumplings [김치왕만두] Korean Dumplings Recipe & Mukbang 만두 만들기 餃子 レシピ
See you soon in my next video recipe...:-)
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