hey everyone welcome to Pai's kitchen super excited today for my first Korean recipe on PI's kitchen
now I love Korean food Thai people love Korean food because it's spicy strong flavor just our
kind of thing you know and so I am making kimchi fried rice one of my favorite cream dishes and
in Korean that's called kimchi bokkuembap and my Korean friends I'm sure you will tell me
how I did on that pronunciation super easy and delicious definitely weeknight friendly let's
get started let's talk kimchi first so this is the brand that I buy from the store if you've
got a favorite brand that you want to recommend definitely put it in the comments I'm sure lots
of people would love to know there were lots of options at the store for sure now what I've done
I have taken the kimchi which is fermented mostly napa cabbage this one also has some daikon radish
as well and I've drained out the juice because I want to put the juice in with the sauce so that's
why I need to really drain it out so I push it push it push it and get out every last bit and
now I'm going to chop up my kimchi into little fried rice friendly pieces now the heart of the
fried rice which is the sauce so here's the kimchi juice that I strained and now I'm going to add the
second most important ingredient of this dish and that is the Korean red pepper paste or go
to town so there are lots of different brands and when you go to a Korean grocery store you're like
faced with a million of them I chose the one that says extra hot that's why I like it but you can
definitely choose a regular milder one if you want again if you've got recommendations your favorite
brand of gochujang would you like let me know in the comments and it's this luscious thick spicy
rich mommy paste that's good on like everything so I'm going to take like around the tbsp of this
stuff and you can definitely go more or less depending on how strong the flavor you want it
to be if you're going to give this a stir so the gochujang is dissolved and it will make the actual
mixing of the fried rice so much easier after with all right I'm going to add some sesame oil toasted
sesame oil for that iconic nutty aroma of Korean food now I'm gonna add some soy sauce if this is
your first time making it I would just put a teaspoon at this point because people's gimchi
and gochujang is going to have different levels of salt so I wouldn't put all of it in you can always
adjust at the end and to cut all that saltiness in the tartness I'm going to add a little bit of
sugar to balance everything and that's it that's the sauce that looks good already that looks like
it would be good on eggs and now the protein you don't have to add any protein but I like to add
pork and for this I love to use very thinly sliced pork and you can usually get that as Asian grocery
stores where they sell meat pre sliced for hotpot perfect so this is pork jowl you can do of course
chicken or whatever meat you like and it comes already cut in thin thin pieces and the benefit
is it's nice and fatty and tender and because it's so thin you won't ever get big chewy pieces of
corn I'm just going to season this with some soy sauce just so that the pork itself has some flavor
and by the way I am using a Japanese soy sauce for this if you can get Korean soy sauce even better
get that a big mix I just love pork jowl it's like my favorite cut on the pig look how much fat vary
so as marvelling s so good and that is pretty much it other than that I've just got some long
beans because I'm Thai and I love long beans and it's just a great crunch that goes well with the
fried rice you can obviously use other vegetables and you like you don't have to put any vegetables
if you don't want to so right so for Korean food you want to use short grain rice this is actually
the same kind of rice that I use for my own agouti rice ball video and if you miss that I'll put the
link right up here at the great tail and but it's Japanese rice if you've got Korean rice great as
long as short grain you'll be fine because I knew I was making this for fried rice I used a
little bit less water especially for this because the sauce is quite liquidy so the rice is too wet
you have a bit of a harder time and if you put a little less water you don't even have to let
this get cold or anything like I'm going to use is still warm I'm gonna use it right away and
then we totally fine alright so let's get cooking so when you weren't looking I went and fried up
a sunny-side up egg which is absolutely essential in this [ __ ] like it is not an optional thing it
really really makes the dish I think anyway make sure the yolk is still a little runny little brown
on the edges perfect in this walk so I fried the egg in this wok I'm just using the leftover oil
here another reason why you want to make sure you squeeze all the juices of the kimchi out because
if you don't this will spatter quite a bit so now you're basically infusing the oil with a kimchi
flavor maybe even get the kimchi a little bit charred and it smells so good right now I can
even smell some of the lettuce charring a little bit I'm going to go in with the pork and you don't
have to stir it all the time let it sit and char a little bit get that smoky flavor going woo all
right the pork is 80% done not an order send done I'm going to go in with oh not the rice the long
beans if it's a good toss and now I don't want to cook along means to death I do want them to
be really crunchy but now I'm going to go in with my rice and the sauce going to pour the
sauce right over the rice that it helped break up the rice and it'll help you distribute the sauce
more easily and now just sir away if there are any rice lumps you want to press it down
with a spatula this short grain rice is a little stickier than jasmine rice if you're not used to
cooking with it you just you know it might be a little more challenging but it'll happen see
and I just crank the heat because I want to dry out the rice get some toasty flavor going and
believe it or not it says look at that I just love how when you use short grain rice to make
fried rice its glistens like it just glistens in the sauce you get some toasty rice bits all
right and now I'm going to just finish this off with some toasted white sesame seeds lots of
toasted white sesame it's a nice nutty flavor to it and of course we'll top it off with our running
beautiful fried egg tada look how easy that was and it's going to be so good I'm so excited for
this you ready oh yeah look at that perfect yolk oh yes I see mmm oh it's so flavorful oh I see
hearts mommy and so much going on really great texture from the beans and also from the kimchi
and that egg that creaminess of the egg mellows everything out being short grain rice is a loose
little chewier so you get to really chew on it the pork is super tender this is so good and so
easy and just look at that I mean like you put this on the table and everyone's going to be
like salivating instantly so a recipe as always will be on Pais kitchen calm when you make it
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