Kimchi Fried Rice
Lesson time 17:01 min
Fried rice, fried thrice. Roy offers up his version of the perfect fried rice, with kimchi in the spotlight.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Caramelizing Kimchi • Kimchi Fried Rice • Final Touches: Sunny-Side Up Egg and Crust
ROY CHOI: Warning. This class contains some bad [DRILL WHIRRING] language. [MUSIC PLAYING] Welcome to the kimchi fried rice lesson. Get comfortable, grab a blanket and a pillow. We're going to have some fun. If you've already made kimchi, you already know that you've got leftover paste. And if you made kimchi, you already know that you have fermented chopped kimchi. And if you go back to one of our first lessons, you'll know that I want you to have a rice cooker in your home. And so if you have a rice cooker, in most cases, you're going to have leftover rice. What you want to do is have day-old rice, or two-day-old rice, or even week-old rice, it don't matter. You have your dipping sauce, which you can find in the Mother Sauce section of this class. Then we have two types of scallions, one for cooking and one for garnishing. Then we have Nori, which is just dried seaweed, furikake, which is seaweed mixed with sesame seeds and other spices, crushed sesame seeds, and then butter, and eggs. So the first thing we want to do is take a look at our kimchi itself. [LID POPS] Did you hear that? That was fermentation trying to steal the spotlight. So what we have here is we have two different states of it. We have our kimchi ready to go, but we also have our caramelized kimchi. I'm going to show you how to do that really quick. [MUSIC PLAYING] So you have kind of a medium to hot pan, and I don't see any smoke yet. If this gets too hot, what you're going to see is, you're going to see a lot of smoke coming out of it. You obviously don't want that. It's going to start smoking, but I can already feel it, I can hear it, I can feel it, I can smell it. So we're going-- to this, we're going to add a little bit of our kimchi here. [KIMCHI SIZZLES] There you go. You never want to really add anything to a pan that's cold. You always want to hear that sizzle. Okay. So-- so what we want to do is, we want to caramelize this kimchi. We're not going to add the butter quite yet. But we will add the butter. The reason why is, we don't want our butter to burn, we don't want it to break. We're going to add just a touch of salt. It's always nice to season food not right when it enters the pan, but within the first quarter of that game because that's really when the vegetables, or whatever it is you're cooking, that's when they open up. This, I'm using just a straight canola oil or grape seed oil, something with high heat. You could use just a regular olive oil. See how it's kind of changing color a little bit? Add just a touch more oil. Starting to create a little bit of a fond, it's sticking to the pan. But that's okay because now we're going to introduce the butter. This is all flavor. So this butter is going to pick up a little bit, but also we're going to deglaze it with just a touch of water, as you'll see. Now I'm going to turn the flame down just a touch. And you can see already. Look ...
About the Instructor
Roy Choi wasn’t trying to start a revolution when he took tacos, kimchi, and more to the Los Angeles streets with the Kogi BBQ taco truck. He just wanted to make what he loved and knew by heart: immigrant-influenced all-American food. Now he’s teaching you his recipes, sauces, and techniques. Learn how to cook with your instincts using equipment you already have—and start adding your own twist to tried-and-true favorites.
Featured Masterclass Instructor
Food truck “godfather” Roy Choi teaches you his signature recipes and mother sauces—then empowers you to make them your own.Explore the Class