I’d never used (or tasted) gochujang before, so I bought some so I could make this. It’s DELICIOUS!!! I can see myself using it in many things in the future such as meatloaf, tomato sauce, stuffed peppers, chili. I’m glad I got a fairly large tub of it. The recipe is excellent as a whole too.
I'm so glad to hear I was able to introduce you to a new ingredient. Gochujang is a staple in our household and it's pretty versatile. Using it on meatloaf is a fantastic idea!
Thanks Tess! I do all of my fancy took-3-days-to-make cooking for my other job, so the taste to effort ratio plays a big part in what I decide to feature here😉
I have made it twice already and we absolutely LOVE it! Amazing recipe and delicious! Also, loved the extra information you are giving, helps a lot to understand... Sooo thank you! 🙏🏼🌸❤️
Hi Einat, I'm so glad to hear you enjoyed this! I always find that a little context helps me understand why we do things a certain way, so I try including it in all of my videos. 😀
Thank you. So many recipes doesn't mention that the kimchi needs to be caramalized for it to taste good. Everytime I made kimchi fried rice, it always taste too sour and still giving my kimchi a raw texture. This recipe really helped.
I'm happy to hear this helped! The sour taste is a result of the kimchi fermenting. I like using very well fermented kimchi for this, but if you prefer it not to be so sour, you can use fresher kimchi that hasn't been fermented for as long.
I adore kimchi bokkeumbap! Not only is it extremely tasty, but it's easy on the pocketbook during rent week. Thanks for another excellent recipe, Marc!
Hi Marc! That looks really scrumptious. I love the slow-mo of sautéing the Kimchi Fried rice in the pan and flipping it up in the air. So beautiful! Thanks for the video, and I hope your week is going well.
Thanks Erin! That shot is always tough to capture, thanks for noticing! I spent the first half of the week guiding a food tour, so it’s gone great so far. I hope you are having a good week too!
@No Recipes I'm so glad the food tour went well. If I were in Japan, it would be so fun to go on a food tour with you (if it were open to the public, that is). I went to dim sum with a friend yesterday at a restaurant we hadn't previously tried. They had some interesting offerings on the menu, the most fun one being thin slices of pumpkin (kabocha) which were delicately fried and had salty egg seasoning! They were really nice. I love kabocha. Always sending good wishes your way.
@@erinuber2881 I'd love to take you on a tour of some of my favorite places in Tokyo😉 It's been a while since I've had dimsum and that kabocha with salted egg sounds delicious! I hope you had a great week!
@No Recipes It would be fun to visit Tokyo if it were possible! :-) The week was okay, thanks, and I hope your week was good. Now I can wish you a good weekend, too! :-)
Thanks MissRapheliaRochaz, cooking is all about the details (which most recipes leave out), which is why I'm all about diving deep. My guess is that the liquid from the kimchi was what made your last batch mushy. My method controls the amount of liquid that gets added, so I hope you have more luck with it 😉
Wow Marc! This looked absolutely delicious and yes very vibrant color. I bought some more Asian ingredients the other day so I can start to copycat some of your recipes. Have a great day my friend. 👍
Thanks for your support both here and on Patreon! I'm glad to hear you've been enjoying my kimchi pizza. I have a whole bunch of other tasty kimchi recipes on the blog you can check out: norecipes.com/?s=kimchi
@@NoRecipes Yes, there are asian shops here, too. I just didn't get to go to one since there are none in my hometown. But it worked out well with what we had at home too, very tasty!
My manager would make me kimchi fried rice at the restaurant I worked at. He woulld wok fry onion, bok choy, kimchi, spam, rice and 1 egg. The kimchi was previously prepped and cooked beforehand. Once the dish was done, it was topped with chopped sesame leaf, toasted sesame seeds and a special dressing. I have a fealing that this friend rice is going to taste very similar. I cant wait to try that kimchi juice and gochujang sauce.
I hope you enjoy it! BTW, the sesame leaf was probably Korean perilla, which is sometimes translated as "wild sesame leaf", but is not related to sesame at all.
I would recommend pan-frying them before the kimchi, and removing them from the pan once they're cooked. Then you can add them back in before adding the kimchi juice.
Hi Abigail, it's my professional opinion that bacon goes with anything. With peanut butter in a sandwich✅ with pineapple on pizza✅ with kimchi in fried rice ✅
Hi Jackie, I can't remember which shop I got these at, but I'm pretty sure these came from the Kappabashi-dori. It's a kitchen supply district in Tokyo.
lmao ya, my stomach is sensitive too, to red pepper paste. If it's too spicy for you, you can use less red pepper paste, omit the kimchi juice, and eat with more rice to lessen the heat. It works for me!
It might taste good but it might not be healthy coz it looks like you are using a plastic chop board and as you are chopping vegetables you are cutting and sliding over you are putting plastic particles in the food, which is not good for the health. So it is always good to hard wooden chop board and no need to worry about going harmful chemicals in the food
I use white cutting boards for these videos because it's easiest to see the ingredients. You're free to use whatever cutting board you like in your kitchen.
