We recently had samgyupsal for dinner at home. Of course we had all the seasonings and sauces: ssamjang, gochujkang, doen jang. We had nori and sesame oil. I got lettuce leaves. Lucas wanted Japanese mayo and sriracha. And I made sure to buy kimchi, even if I’m the only one who eats it.

We just got a small pack, but I wasn’t able to finish it. One night, while scrolling through social media, I came across a video where a Korean-American mom and daughter duo made kimchi fried rice. Since we still had some kimchi in the fridge, I decided this would be a quick and easy dinner!

Ingredients

• Nori
• Japanese mayo
• Sriracha
• Luncheon meat, chopped: I just used about half a can of Purefoods luncheon meat.
• Cucumber, chopped: I just used 1, but it was a small narrow one.
• Kimchi
• Cooked rice: I used two and a half cups.
• Onion, chopped: I just used 1.
• Sesame oil
• Gochujang

Procedure

1. Saute onions in sesame oil, until they’re brown and toasty. Add kimchi. Mix well.
2. Add rice. Make sure to break up all the chunks and mix thoroughly, to get the kimchi and the onions spread out evenly.
3. Add gochujang. Mix well.
4. In the video I saw, the luncheon meat was mixed in with the rice. I chose to fry them separately, to make them nice and toasty.
5. Serve rice with luncheon meat and other ingredients on the side.

You can enjoy this in a bowl, with the other ingredients arranged on top of the rice. Or you can prepare each bite by putting some kimchi rice in a piece of nori, and adding luncheon meat, cucumber, and Japanese mayo or sriracha.