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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take 60g of the white part of leek, slice it lengthwise and chop finely; then finely dice 60g of onion and set aside.
Watch out
Chop the leek and onion into uniform fine pieces, otherwise they will cook unevenly and affect the texture of the fried rice.
Wearing gloves, take out 200g of kimchi and chop it into small pieces; place it back with all the kimchi juice and set aside, ensuring none of the juice is discarded.
Watch out
Kimchi juice is the soul of this fried rice, so retain every drop of it
otherwise, the fried rice will lack its signature tangy depth and moisture
Pour 15ml of cooking oil into an unheated flat-bottom pan, add the chopped leek, turn to medium heat, and spread the leek evenly with a wooden spoon; fry gently for 3 to 4 minutes until the oil bubbles, the leek edges turn light golden-brown, and a rich leek aroma is released.
local_fire_departmentMedium heat, about 3-4 minutesWatch out
You must start with cold oil and a cold pan to slowly extract the leek flavor, otherwise the leek will burn instantly, turn bitter, and ruin the oil.
Keep on medium heat, sprinkle 12g of granulated sugar evenly over the leek oil, let it sit briefly until it melts and begins to develop a light caramel color and aroma, then stir gently to combine.
local_fire_departmentMedium heatWatch out
Sugar caramelizes very rapidly
keep a close eye on the pan and do not overheat, otherwise the sugar will burn black and taste bitter
Pouring soy sauce into hot oil will create hot steam and minor splattering; keep your face and body at a safe distance.
Pour in 10g of light soy sauce to sizzle and release its aroma; once it bubbles and reduces slightly, immediately add the diced onion and stir-fry for about 1 minute to coat the onion and deglaze the pan.
local_fire_departmentMedium heat, about 1 minuteWatch out
Soy sauce will bubble vigorously upon hitting hot oil
add the onions immediately, otherwise the soy sauce will scorch and turn bitter in the dry heat
Add 5g of gochujang and stir until dissolved, then pour in the chopped kimchi along with all its juice, stir-frying until the mixture simmers and releases a rich spicy aroma.
local_fire_departmentMedium heatWatch out
Do not overcook the kimchi at this stage, otherwise the moisture will evaporate completely and the rice won't absorb the flavors evenly.
Turn the heat down to low and add 350g of cooked rice; use a wooden spoon to break up any clumps, mixing thoroughly until all grains are evenly coated in the red kimchi sauce with no white patches remaining.
local_fire_departmentLow heatWatch out
Be sure to lower to low heat when adding rice
if kept on high heat, the sauce at the bottom will burn before you finish breaking up the rice
Turn the heat back to medium to reheat the rice, add 20g of unsalted butter, and stir-fry quickly until the butter is completely melted and coats every grain, giving off a rich buttery aroma.
local_fire_departmentMedium heatWatch out
Butter must be added only when the rice is hot and stirred quickly
do not add it too early at high heat, otherwise the milk solids will burn and taste bitter
Use the wooden spoon to spread the rice evenly and gently press it against the bottom of the pan, adjust to medium-low heat, and let it toast undisturbed for 1 to 2 minutes until a golden, crispy crust forms on the bottom, then turn off the heat.
local_fire_departmentMedium-low heat, about 1-2 minutesWatch out
Do not use too high heat while forming the crust, otherwise the rice will burn black before a nice crispy texture develops.
Hot oil will splatter when frying eggs at high heat; hold the pan handle firmly and stand back to prevent burns.
Heat 15ml of cooking oil in a small skillet and crack in 1 egg; tilt the pan slightly so the hot oil pools to shallow-fry the egg white edges until bubbly, lacy, and crispy while keeping the yolk runny, then remove from heat.
local_fire_departmentMedium-high heat, about 1-2 minutesWatch out
The oil is very hot when tilting the pan
be careful not to puncture the yolk or overcook it, otherwise you will lose the runny yolk texture for mixing into the rice
Gently scrape up the crispy rice crust from the pan, stir briefly, and mound the kimchi fried rice onto a plate; top with the crispy fried egg, arrange 2 sheets of seaweed alongside, and serve with a small bowl of 30g mozzarella cheese.
Watch out
Use a wooden or silicone spoon when scraping the crust off the non-stick pan
never use metal utensils to avoid scratching the non-stick coating
