I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.

This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.

  • scytale@piefed.zipEnglish
    3·
    25 days ago

    The only bad thing with kimchi fried rice when we make it at home is that I end up eating way more rice than I should.