HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
When you pronounce these Korean words you got the Thai accent that you don't usually have when speaking English. So lovely! That's why Thai people can speak Vietnamese excellently
I’ve been making kimchi fried rice lately and been failing miserably. I watched this video at least 5 times until I finally made it myself. I followed your recipe and technique. In the end, it was a success! My family loved it and so did I! This recipe is a keeper. Thank you for teaching it to me!
thanks. very doable. by far the easiest way i have seen in youtube. other kimchi fried rice videos have such a long list of ingredients and steps that i lost it halfway n just ordered at restaurant.
My first Korean dish ever!! It was so delicious. I made it with bacon because it was more accessible than pork jowl. What a delight! My husband loved it as well. Thanks for always showing us such wonderful recipes.
Found Pai's channel a few days ago and the only question I have is why didn't I know about it all these years??? Absolutely love the show and have tried two recipes so far. Pai makes cooking so much fun and at the same time educational. I can't say enough good things about this channel. Thanks Pai!!!!!
Love this version of kimchi fried rice. Draining the kimchi juice beforehand is genius! It's hard to get a nice caramelization otherwise because the kimchi ends up braising in its own juices. Love the long beans for texture too. I think i'll try this, but also add some diced onions along with the beans at the end for extra bite and texture.
Great!! I like both kimchi fried rice with and without gochujang! Thank you for a nice show! I subscribed your channel about a year ago because I wanted to cook pat thai, and I think now there come more reasons to keep watching your channel!
I just made this a few days ago! I make my own kimchi (I used Maangchi's recipe, then modified it for my own tastes), but I generally use whatever leftover meats and vegetables I have in my fridge or pantry. I rarely make fried rice of any sort the same way twice.
I am Korean. your pronunciation is very good. Chongga Kimchie you bought here is the most well known brand and also the most popular. Chongga is the best since they only use Korean ingredients which is so important since a lot of companies use stuff from china. i am warning you not to buy chinese ginger and garlic since they could be loaded with harmful chemicals. I also want to point out you should try chongga Poggi kimchi (whole kimchie...not choppped) which is 100 times better due to slower fermentation.
For nearly 20 years, the reports warn that shrimps from Thailand and Vietnam are the least regulated and therefore the most contaminated for consumption; however, more than ~80% of shrimp products in the U.S. and North America are from Thailand and Vietnam. This is primarily a Thai cooking channel on RU-vid. Do you think you are obligated to warn Pailin and EVERYONE ELSE about this crucial HEALTH FACT as well, since you have already done such a GOOD JOB about Chinese sources -- as a conscientious Korean person? Thank you very much! Have a wonderful day.
What is your freaking point? I assume you are very proud of your country but it is true that a lot of food from China is extremely unsafe to consume. A lof of people do not eat shrimp in America but a lot of Americans do eat a lot of garlic and should know the danger of garlic imported from China. I live in America and it is crucial to avoid garlic from China.
What... what is your "freaking" point? Is this how you react when receiving nice compliments from others when doing a GOOD JOB...? Are you in disagreement with the FACTS about the food safety issues with shrimp products from Thailand and Vietnam? and only pick "China" for certain comments?-- on this primarily Thai cooking channel on RU-vid. Aren't you a PROUD Korean person? a conscientious Korean person? One would expect better of a PROUD and conscientious Korean person-- of the world. Nice day!
You did not compliment. Maybe English is your second language. This has nothing to do with me being Korean. You need to stop your nonsense. Nobody appreciates ludicrous sarcasm.
Damian Rhea This yuyu poiu is ridiculous. I used to work in the supervision of ESL education in Asia and have experienced the self image of the Korean community and ethnic Koreans, which are unique.
Hi Pailin, Nice to meet you. I've been watching your videos for sometime. I love your cooking videos. I was super excited today to see your Korean kimchi fried rice. :) I'm also happy to hear that you love Korean food. hehe As a Korean, I'm very proud of your work. Your kimchi fried rice looks so delicious and perfect. Thanks for making Korean food video for your viewers.
So glad that you are making Korean food!! As a huge fan of yours for many years, I was waiting for you to try Korean recipe❤️❤️ When you don't have pork on hand, we normally put a can of tuna instead👍👍Egg on top is a must🤓
Her korean pronounciation is perfect! :-) Let me advice one thing. If you wanna make perfect kimchi used dish, use 종갓집김치(Chongga Kimchi). Chonnga Kimchi is most delicious kimchi in korea :D
HERE, A BIG FAN OF YOU&YOUR CHANNEL FROM KOREA 🇰🇷 your accurate pronunciations are soo on point like legit 10/10! Shame it is almost impossible to find long beans/snow peas here lol Anyways, keep on working hard Pai you are the best 😍💙 Xxx
I was waiting for the musical intro of the "mini whisk"! lol. Overall another outstanding, well presented and easy to follow recipe from a great cooking teacher. Thank you!
it turns out strange watching a video of you not using thai brands, and a recepie this simple yet it looks amazing, btw i usualy buy sempyo gochujang and homemade kimchi
I strongly recommend fatty chunck of pork belly instead of just lean thin pork meat. That gives a great texture and when Kimchi is fried by pork fat, it becomes super delicious! I'm Korean btw, and I enjoyed watching ur recipe. Hope u make more videos about Korean food!
I really enjoy your the way you describe your food and you cooking is amazing. The content is so great. I have a good view of the overall process. Gonna try making myself some kimchi friend rice!
Thanks for sharing this fantastic recipe, it's great to see which other Asian cuisines are popular in Thailand. I've tried a few gochujang brands and my favourite is Chung Jung Won (which is the same brand as you're using). I like my food spicy but I prefer the taste of their regular gochujang than the extra spicy one, I just use more of it if I want it extra spicy. :)
Just cooked this an omgggg it's so delicious!! I used no protein cuz I didn't have any.. just used the kimchi the sauce an rice an I cannot stop eating this 😍😍😍
Your pronunciation is pretty good! ^^ I love that you used the kimchi juice in the sauce. Idk if you have Hmart in Canada, but they have some nice kimchi and gochujang selections. You can also use SPAM instead of pork! Salty junk food heaven. I don't drink but apparently spam kimchi bokkeumbap is the best hangover food ever. I just eat it because it's delicious!
Spam contains sodium nitrite which is extremely carcenogenic and therefore can cause all kinds of cancers. You should never recommend such toxic ingredient to anyone. Horrible.
Grew up in Los Angeles, when my mom didn't make kimchi at home, we would buy the Cosmos brand, don't know if it's still around...lived in Korea for the past 16 years, most people use SPAM (or imitation SPAM), but pork belly cooked w/ kimchi is the best ^^
Loved watching this Pailin! A lot of Koreans use fish sauce instead of soy sauce now. I like to add thai bird chilies to mine for that extra kick. A bit more sesame oil would also upgrade the dish too. I understand you need to stick with authentic for your videos, but without the camera rolling, If you made these tweaks, I think you would be in kimchee fried rice heaven! From: Your favorite Korean fan!
Hi Pai! This looks great:) not sure if you've ever tried making your own kimchi for recipes like this, but I've had fun with it. Used a couple of recipes I saw on Maangchi's channel (that came out amazing), and adjusted over time for my taste.
Making kimchi is ridiculously easy. I ferment mine in those square or round bail top jars with the rubber ring to seal. (Get one big enough to hold at least one head of cabbage and don’t forget to leave some room at the top. When it starts to bubble, the gas bubbles push the liquid up and it can seep out). When the pressure builds, the wire bail flexes enough to allow the jar to “burp” itself, but doesn’t let air in. Great for fermented pickles too. Also sauerkraut. Maangchi uses about a half bushel of cabbages, but I find that one or two is plenty for me. Can’t wait to try this, though I may try making clay pot rice instead of fried.
Unfortunately, most 고추장 gochujang sold in stores in the US/Canada (and even Korea) uses corn syrup as one the primary ingredients. The traditional way, of course does not use corn syrup, but rather sweet rice. You can still find authentic gochujang from time to time in small batch quantities at the Korean market, but it will cost you about $25 USD for a small jar. I think it's worth it as you will notice the flavor difference. Great ingredients make great food:) Happy cooking and thanks for the awesome recipe!
Pailin this dish looks really delicious 😊 Will definitely have to try !! What are your top 3 Asian store or market around downtown Vancouver? Thank you 🙏
Well...it depends on what I'm looking for really. But most of the time I just go to ones that are close to me: T&T, Sunrise Market and Asia Market. Between these I have most things I need.
Hi Pai! I like to put a little bit of unsalted butter when I am stir frying my kimchi (in the first step) instead of vegetable oil, and everyone says I make the best kimchi fried rice! Hope you try it!
Thanks for the tip to find pre-sliced meat at the Asian grocery store. That will save some work :) I make this at home but this time I want to find some Gochugaru (Korean hot pepper flakes) and make mine a little bit more spicy!
the korean way cut cut chop chop the cabbage with scissors 😜😜😜 they also uses spam as well canned tuna sometimes as the protein at the end sprinkle some toasted seaweed over 😄😄
