Korean Veg Fried Rice | Instant Kimchi Fried Rice
A bold and flavorful dish, Korean Veg Fried Rice or Instant Kimchi Fried Rice combines stir-fried vegetables with cooked rice, gochujang (Korean chili paste), and quick homemade or store-bought kimchi. Packed with umami, spice, and tang, this one-pan meal delivers the signature punch of Korean cuisine. It’s a quick, satisfying option for lunch or dinner, offering both nutrition and a spicy kick in every bite.
Ingredients
For Vegetables
- Radish, large, Chopped (मूली) – 1 cup
- Radish leaves, Chopped (मूली के पत्ते) – handful
- Cabbage, Chopped (पत्ता गोभी) – 2½ cup
- Carrots, Chopped (गाजर) – ½ cup
- Cucumber, Chopped (खीरा) – ½ cup
- Spring Onions, Chopped (हरा प्याज) – ½ cup
- Salt (नमक) – 2tsp
For Slurry
- Water (पानी) – 1 cup
- Rice Flour (चावल का आटा) – 2½ tbsp
For Kimchi Assembly
- Kashmiri Chilli Powder (कश्मीरी मिर्च पाउडर) – 2½ tbsp
- Garlic, Chopped (लहसुन) – 1 tbsp
- Ginger, Chopped (अदरक) – 1 tbsp
- Sugar (चीनी) – 1 tbsp
- Salt (नमक) – 1 tsp
- Vinegar (सिरका) – ¼ cup
- Soya Sauce (सोया सॉस) – 2 tbsp
- Sesame Oil (तिल का तेल) – 1 tbsp
- Sesame Seeds, Toasted (तिल) – 1 tbsp
- Tomato Ketchup (टमाटर केचप) – ⅓ cup
For Fried Rice
- Oil (तेल) – 2 tbsp
- Instant Kimchi (इंस्टेंट किम्ची) – ¾ cup
- Boiled Rice (उबले हुए चावल) – 2 cups
- Salt (नमक) – To taste
- Spring Onion, chopped (हरे प्याज) – A handful
- Sesame Seeds, Toasted (तिल) – 1 tbsp
- Sesame Oil (तिल का तेल) – 1 tsp
- Spring Onion, chopped (हरे प्याज) – handful
Instructions
- We’ll begin by cutting the vegetables, beginning with radish. Cut the radish into small cubes. Use the radish leaves as well, slice them and mix with the vegetables. Next, chop the cabbage and add to the vegetables. The cabbage will make the most of the body for kimchi. Next, chop the carrots and cucumbers and add to the vegetables. Add in the salt and mix well. Keep the vegetables on the shelf for 30 min to allow them to soften and release water.
- Meanwhile, in a small pan heat the water for the slurry and add in the rice flour. Cook to a boil and allow the slurry to thicken.Once the time is over squeeze out the excess moisture from the vegetables and move into a mixing bowl. Add in the chilli powder, garlic, ginger, sugar, salt, vinegar, soya sauce, sesame oil, sesame seeds, tomato Ketchup and the slurry and well. Keep the kimchi on the side.
- To finish, take a pan and add in the oil and add kimchi to the hot oil. Cook for 1 to 1 and a half minute and add in the boiled rice, followed by salt, spring onions and sesame seeds. Toss and mix together till well combined. Check for seasoning and finish with a dash of sesame oil and spring onions and serve.
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