¼ cup kimchi juice (the red liquid from the kimchi jar)
¼ cup water
2–3 tbsp gochujang (Korean chili paste)
1 tsp neutral oil
3 tsp toasted sesame oil
To Garnish
1 green onion, chopped
1 tbsp roasted sesame seeds
1 sheet gim (roasted seaweed), cut into thin strips or crumbled
Instructions:
Heat The Flami Pot: Set The Flami Pot on the stovetop over medium-low heat and let it warm up for a few minutes. Then raise the heat to medium-high. Add the neutral oil and swirl to coat the bottom of the pot.
Stir-Fry the Kimchi: Add the chopped kimchi and stir-fry for about 1 minute, until it smells fragrant and has softened slightly.
Add the Rice and Seasonings: Add the rice, kimchi juice, water, and gochujang to the pot. Using a wooden spoon, break up any clumps of rice. Stir and fold continuously for about 7 minutes. It's ready when the rice is evenly coated in red sauce, the liquid has cooked off, and everything is heated through.
Finish with Sesame Oil: Drizzle the toasted sesame oil over the rice and stir to combine. Remove the pot from the heat.
Garnish and Serve: Sprinkle the green onion, gim strips, and sesame seeds over the top. Serve right away while hot.
Chef's Tips
Use sour, well-aged kimchi. Well-fermented kimchi gives the dish its deep, tangy flavor. Fresh kimchi can make the fried rice taste flat and look pale.
Fresh or leftover rice both work. If you're using freshly cooked rice, spread it out and let it cool for a few minutes first so it doesn't turn mushy. Day-old rice gives you more separate, distinct grains.
Control the spice. Start with 2 tablespoons of gochujang, taste, and add more if you want extra heat.
Want a crispy bottom? Before adding the sesame oil, press the rice into an even layer and let it cook undisturbed for 2–3 minutes. This creates a golden, crunchy crust.
Make it a meal. Top each bowl with a fried egg, or stir in diced cooked pork, chicken, ham, or Spam along with the kimchi.
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