Recipe by Maangchi
This recipe originally appeared in our Winter/Spring 2021 issue. Get the magazine here.
Start to Finish: 15 minutes
- 1 tbsp. vegetable oil
- 1 cup chopped kimchi plus 1/4 cup brine
- 3 cups cooked white rice
- 1 to 2 tbsp. gochujang (Korean hot pepper paste)
- 1 tbsp sesame oil
- 1 scallion, chopped
- 1 tbsp. toasted sesame seeds
- 1 sheet toasted nori, shredded
In a large skillet, heat the vegetable oil. Add the kimchi and stir-fry until it begins to sizzle, about 1 minute. Add the brine, rice, gochujang, and 1/4 cup water. Fry until the rice is hot and beginning to crisp at the edges, about 7 minutes. Stir in the sesame oil. Transfer to a medium bowl and top with the scallion, sesame seeds, and nori.
Tip: Got some nori left over? Crumble it up and blend with salt, pepper, and sesame seeds to make a toasty rub for grilled meat or a savory topping for popcorn.