Table of Contents
- Introduction to “Kimchi Fried Rice (김치볶음밥)”
- Recipe - Ryu Soo-young’s “Kimchi Fried Rice”
• Cooking Video
• Main Ingredients
• Seasoning
• Step-by-Step Cooking Instructions
- Taste and Nutritional Components of “Kimchi
Fried Rice”
[Appendix] Translated Video Script
 |
| Kimchi Fried Rice with Fried Egg [Photo Credit] Pixabay, sharonang |
Introduction
to “Kimchi Fried Rice (김치볶음밥)”
Kimchi
fried rice may be a typical dish, but Ryu Soo-young’s version is
anything but ordinary. Spicy kimchi, perfectly fluffy rice, and an unexpected
twist—every bite is irresistibly addictive!
In this
post, I’ll share a simple yet unforgettable kimchi fried rice recipe you can
whip up quickly. It’s quick, easy, and packed with flavor—a taste that even
first-timers will fall in love with instantly!
Recipe - Ryu Soo-young’s “Kimchi Fried Rice”
📺 Video - Ryu Soo-young’s “Kimchi Fried Rice”, New
Release, Pyeon Restaurant
🛒 Main Ingredients
•
2 cups of well-fermented kimchi (approx. 300g)
•
2 bowls of cooked or cold rice (approx. 420g)
•
1 stalk of green onion
•
2 eggs
• (Optional) Dried
seaweed flakes, sesame seeds
⚖️ Seasonings
•
2 tablespoons anchovy fish sauce
•
2 tablespoons sugar
• (Optional) 4
tablespoons kimchi juice
•
2–3 tablespoons cooking oil (for green onion oil)
📖 Step-by-Step Cooking Instructions
-
Finely chop the green onion and cut the kimchi into bite-sized pieces.
Heat a pan with cooking oil over medium-low heat. Add the green onion and
sauté to make fragrant green onion oil.
-
Once aromatic, add two tablespoons of anchovy sauce and two tablespoons of
sugar. Stir well.
-
Add the kimchi and stir-fry over low to medium heat until it softens and reduces
moisture. Adjust the heat so the sugar doesn’t burn.
- Add cold rice (without reheating) when the kimchi becomes almost dry. Press and
stir with a spatula so the rice absorbs the seasoning evenly. If needed, add four
tablespoons of kimchi juice.
-
Push the fried rice to one side of the pan. Crack the eggs into the empty space
and cook sunny-side up until half-cooked.
-
Serve the fried rice in a bowl, top it with the egg, and finish with a sprinkle
of dried seaweed flakes and sesame seeds.
📌 Cooking Tips
•
If the kimchi is very sour, add more sugar to balance it out.
•
Kimchi juice enhances the depth of flavor and adjusts the seasoning if needed.
•
Avoid high heat to prevent the sugar from burning.
✨ The
key to this recipe is the perfect balance of umami and sweetness, brought
together by the anchovy sauce and sugar combo.
🍽️ Enjoying the Dish
If
it’s an adults-only meal, skip the plating! Eat straight out of the pan for
that cozy, homey vibe—it’s convenient and makes the flavors even more
satisfying.
🐾 You can purchase all the ingredients and seasonings at a
Korean market.
- If you
need to, please read and refer to the following post introducing Korean
ingredients and seasonings.
🔖 The Ultimate Guide to Korean Seasonings and Sauces for Home Cooks
Taste and Nutritional Components of “Kimchi Fried Rice”
Kimchi
fried rice (김치볶음밥) delivers a bold, addictive
combination of umami, spicy, and tangy flavors, thanks to the well-fermented
kimchi and savory seasonings like anchovy fish sauce and sugar, which balance
heat and sweetness in each bite. The dish is texturally satisfying, with
fluffy rice absorbing the punchy kimchi juices and a soft, runny egg on top. At
the same time, optional toppings like seaweed and sesame seeds add extra aroma
and crunch. Nutritionally, a typical serving (about 235g) provides roughly 376
calories, 9.4g protein, 12g fat, and 53g carbohydrates, along with dietary
fiber and beneficial probiotics from the kimchi. However, sodium content can be
high due to the fermentation and seasonings. This makes kimchi fried rice a
flavorful comfort food with a satisfying taste and nutritional benefits.
[Appendix] Translated Video Script
I have
translated only Ryu Soo-young's dialogue from the cooking session. Please refer
to it.
🗣️ Transcript Video
🕛00:00 “이번엔
볶음밥에서
가장
맛있는
건, 자
지금부터, (김치볶음밥을
잘
만드는) 남자.”
"The
best part of fried rice—now, here comes a man who makes killer kimchi fried
rice."
🕛00:17 “저
날
텐션이
너무
셌어요. 되게
창피해요.”
"My
energy was way too high that day. It’s kind of embarrassing."
🕛00:18 “감사합니다”
"Thank
you."
🕛00:22 “볶음밥에서
가장
맛있는
건, 김치볶음밥, 김치볶음밥.”
"The
most delicious kind of fried rice? Kimchi fried rice. Kimchi fried rice."
🕛00:28 “취키빡(?) 김치뽀끔빡”
"Chiki-bak(?)
Kimchi bbogkeum-bak!"
(*Note:
Mimicking a fun, exaggerated pronunciation of “kimchi bokkeumbap.”)
🕛00:39 “제일
중요한
거, (김치)”
"The
most important thing: kimchi."
🕛00:43 “밥이
두
그릇이니까, 김치도
한
그릇은
넣어야지.”
"Since
we have two bowls of rice, we need at least one bowl of kimchi too."
🕛00:47 “그래서, 난
항상
이걸
두개를
사가지고
하나는
냉장고
저
깊이
넣어놔.”
"So
I always buy two—one goes deep into the fridge."
🕛00:49 “그리고
한달
뒤에
먹으면, 외할머니가
담가
준
그런
김치가
돼
있어.”
"And
after about a month, it turns into the kind of kimchi grandma used to
make."
🐾 Tip: Store store-bought kimchi in the fridge for 3–4 weeks to
recreate that nostalgic homemade flavor.
🕛00:56 “파는
거
사셔
가지고
냉장고에 3주만
두세요. 그럼
맛있어요.”
"Buy
store-bought kimchi and leave it in the fridge for just three weeks—it’ll be
delicious."
🕛01:00 “김치를
또
썰어줘야죠.”
"Now
we’ve got to chop the kimchi."
🕛01:04 “너무
잘게
자르면
맛없어요. 그냥
숟가락으로
떴는데
김치가
좀
이렇게
축
늘어져야지
더
맛있는
거
같아요. 내
개인적인
취향이에요.”
"If
you chop it too fine, it’s no good. I like when it hangs loosely from the
spoon—that’s my personal taste."
🕛01:14 “자
준비는
다
끝났습니다.”
"Alright,
everything’s ready now."
🕛01:17 “기름
넣고
파.” (파기름을
만든다)
"Add
oil and green onion. (We’re making scallion oil.)"
🕛01:22 “자
여기다가
우리의
친구
멸치액젓, 둘 (2TB.)”
"Now,
add our buddy—anchovy fish sauce, two tablespoons."
🕛01:30 “김치볶음밥은
설탕을
한
번
더
넣을
거에요. 하나, 두개 (2TB)”
"For
kimchi fried rice, we’ll add sugar—one, two tablespoons."
🐾 He’s contrasting this with his previous fried rice recipe,
emphasizing the difference.
🕛01:35 “김치볶음밥은
당분이
좀
들어가야
돼요.”
"Kimchi
fried rice needs a bit of sweetness."
🐾 Sugar helps balance the sourness of the fermented kimchi.
🕛01:37 “자
이제
김치
넣어야죠.”
"Now
let’s add the kimchi."
🕛01:39 “김치가
들어갑니다.”
"In
goes the kimchi."
🕛01:42 (설탕이
들어가서
쉽게
탈
수
있다) “타면
안돼요.”
"Careful,
it can burn because of the sugar. Don’t let it burn."
🕛01:45 “자
이제
뭉근하게
익혀
주면
돼요.”
"Now
let it gently simmer."
🕛01:51 “센
불에
볶으면
안돼요. 타요.”
"Don’t
stir-fry it over high heat—it’ll burn."
🕛01:55 “설탕도
들어갔기
때문에…”
"Because
we added sugar…"
🕛01:56 “보통, 집에서
센
불에
놓고
하시다
태워먹기
쉬워요.”
"Most
people at home crank up the heat and burn it."
🕛01:59 “타면
맛이
없으니까…”
"It
won’t taste good if it burns…"
🕛02:01 “요사이
이제
자작하게
끓이는
거에요. 시간이
필요해요. 요것두.”
"Now
just let it bubble gently. This part takes time, too."
🕛02:05 “요시간이
되게
중요해요.”
"This
simmering time is really important."
🕛02:07 “너무
맛있겠네요.”
"Looks
so delicious."
🕛02:10 “자
이제
밥을
넣어
볼까요.”
"Now,
shall we add the rice?"
🕛02:14 “국자, 반드시
국자가
있어야
돼요.”
"A
ladle—you definitely need a ladle."
🕛02:17 “밥
주걱으로
하다간
성격
버려요.”
"If
you try with a rice paddle, you’ll lose your mind."
🕛02:23 “자
여기다가, 늘
전
마지막에
추가하는
게
있어요.”
"Now
here—I always add something at the end."
🕛02:30 “늘
전
마지막에
추가하는
게
있어요.”
"I
always add something at the end."
🕛02:32 “김치
국물!”
"Kimchi
brine!"
🕛02:35 “이거
넣어야
돼.”
"You have to
add this."
🕛02:36 “여기다가
이제
김치
국물을…”
"Now,
pour in the kimchi brine…"
🕛02:39 “사실
이거
많이
넣으면
많이
넣을수록
맛있어요.”
"Honestly,
the more you add, the better it tastes."
🕛02:42 “김치볶음밥은
막
볶을
필요가
없어요.”
"You
don’t need to stir-fry kimchi fried rice aggressively."
🕛02:45 “그리고
또
이거
눌어붙은
것을
긁어먹는
맛이거든…”
"And
then, scraping and eating the crispy bits—that’s the good stuff…"
🕛02:48 “자
이래놓고
마지막에 (계란
프라이.)”
"After
all this, top it with a fried egg."
🕛02:57 “여기다가
김
가루
바로
뿌릴까요.”
"Shall
we sprinkle some seaweed flakes right on top?"
🕛03:03 “자
완성
됐습니다.”
"Alright,
it’s done!"
🕛03:08 “김치볶음밥은
덜면
안돼요.”
"You’re
not supposed to serve kimchi fried rice daintily."
🕛03:10 “저기서
숟가락
꽂고
덤벼야죠.”
"You’ve gotta stick your spoon in and just dig in."
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