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"Hi Maangchi, thanks for your comment. I made this again, but with some small adjustments.
1. Before cooking, I spread the newly-made steamed rice on a baking sheet and set it in front of a room fan for 5 minutes, which dried it out very quickly. This made a huge difference in the end result compared to using rice straight out of the rice cooker.
2. I removed the kimchi from the pan after stir frying it and put the rice in the pan by itself for a couple minutes, which gave it a really nice crispy texture on the outside.
3. I didn't add the 1/4 cup water mentioned in recipe. I only added the kimchi juice.
With these changes, the rice was less mushy and even better this time (I didn't think that was possible)."
in Kimchi fried rice (Kimchi-bokkeumbap) — Aug/16
"I've attempted this several times before but without gochujang... I didn't know what I was missing. Gochujang is magic.
I doubled everything in the recipe and added eggs, spam, and chinese sausage. GLORIOUS. This will last me a week (if I have self-control)."
in Kimchi fried rice (Kimchi-bokkeumbap) — Jul/16
"A tsp of gochujang in the sauce mixture makes it even better. I'll omit the salt next time, though."
in Spicy braised tofu (Dubu-jorim: 두부조림) — Jul/16