Tried & Tested: Kimchi Fried Rice (김치 볶음밥)

Kimchi Fried Rice (김치 볶음밥)

Things you will need:-
1. Roasted Sesame Seeds
2. Sesame Oil
3. Olive Oil
4. Red pepper paste (고추장)
5. Chopped kimchi (with some juice)
6. Chopped onions
7. Diced Luncheon Meat (may replace with anything you like for e.g. tuna, sausages, spam etc)
8. Cooked white rice (approx 1-2cups, depends on how many people you're serving)











First, cook the desired amount of rice in a rice cooker. Then, chopped/diced the kimchi, onions and luncheon meat into bite-sized.



Heat up some sesame oil + olive oil in a pan. After the oil is heated up, throw in the onions and cook it for about 45seconds.





After that, add the kimchi and continue to stir-fry for about 2-3mins till the flavour comes out. You should be able to smell the rich aroma of kimchi in your kitchen ^^


You can choose to add your luncheon meat along with the kimchi/onion can cook it together or you can cook it in a separate pan like what we did.




Pour the luncheon meat back to the pan with kimchi/onion and continue to stir-fry for about 1 minute.






Add the cooked rice, kimchi juice and a tablespoon of red pepper paste into the pan. You can choose to put more red pepper paste if you want your fried rice to be spicy. If you do not want your fried rice to be spicy, omit the red pepper paste.


Give it a good stir and make sure the colour of the rice is even. At this point, taste your rice. If it's not salty enough, add a little soy sauce or salt accordingly.


Fry 2 eggs or more and garnish the rice with some roasted sesame seeds. You can even add cheese/shredded seaweed! U can choose to add a little more sesame oil to make it more flavourful. (I LOVE SESAME OIL!)


Tada, your kimchi fried rice is done!


To make a tasty kimchi fried rice, the kimchi used is very important. I would recommend you buy those handmade kimchi from korean restaurants/stalls/marts. The one we're using is from this Korean food stall at West Mall. We got 500g at $6. You can also choose to make your own kimchi. Personally, I used the recipe from Maangchi to make mat kimchi which is really easy to make. Check out the recipe here!

Tried & Tested: Deviled Eggs

Based on the Deviled Eggs Recipe from SimplyRecipes (click for recipe)

Ingredients you need:

1. Eggs (hard-boiled)

2. Mayo

3. Dijon Mustard

4. Salt

5. Pepper

6. Onions (Diced)

7. Spring Onions (finely chopped)

First, remove the egg shells. Slice the eggs into halves and remove the yolks.

Crushed the yolks with a fork.

Put in all other ingredients and mixed it all up.

Spoon them back to the halves and tada~ Done!

Really easy recipe and they're so yummy. My sister ate like 3 a at go. This is a pretty basic recipe and feel free to add anything else. ^^ You can also choose to pipe the yolks out to get the pretty swirl instead of just spooning it(does this makes sense? lol).

Tried & Tested: 김밥 (kimbap)

Learnt this from 선생님 last week during my Korean Class. Kimbap is something like the Japanese sushi. If I'm not wrong, the difference is the rice. For korean kimbap, you use sesame oil to season your rice and for the japanese sushi, you use vinegar.

Kimbap is extremely easy to make and you can eat it anytime anywhere anyhow.

The ingredients you will need. Rice, sesame oil, roasted sesame seeds and whatever you wanna put in your kimbap. I am using radish, egg, crabmeat, hotdog (feel free to use anything you want.)

First, place the 김(seaweed) on the rolling mat.




Then place the 밥 (rice) on the seaweed and spread it out evenly. Fill about 2/3 of the seaweed.

Place some rice at the end of the seaweed so it will stick well when you roll it.

Place the ingredients that you've prepared. Remember to cut all ingredients in thin long slices.

Then simply roll it up. Make sure its firm and tight.

You can choose to slice them up into tiny pieces or just roll it up with an aluminium foil and eat the entire roll :) Koreans usually eat it that way.

For the rice, just cook it like normal rice in a rice cooker. Seasoned with sesame oil and roasted sesame seeds. As for how much sesame oil/seeds to put, I did it by agaration. It's up to your personal preference whether you like it with lots of sesame oil or not. If you put more sesame oil, the rice will be less sticky and hence easier for you to spread on the seaweed.

I've been making it alot for the past few days and I love it ^^