Spicy Kimchi Recipe

Quarter the napa cabbage lengthwise then cut into 2-inch pieces. Place cabbage in a large bowl and sprinkle the kosher salt between layers so salt is distributed.

Add 1 cup of water to help dissolve the salt and toss the cabbage thoroughly. Let the cabbage sit for 30 minutes, tossing and pressing every 10 minutes so the leaves soften and release moisture.

After 30 minutes, rinse the cabbage under cold running water 2 to 3 times to remove excess salt. Drain well and squeeze out excess water. Reserve any liquid you squeeze out — this is the kimchi juice used later in the fried rice; if you have less than 1/4 cup, top up with additional water.

In a separate bowl, combine the minced garlic, minced ginger, gochugaru, fish sauce, and 1 tsp sugar to make the kimchi paste. Taste a small smear — it should be noticeably spicy, garlicky, and slightly savory. Adjust gochugaru or fish sauce if desired.

Add the julienned radish, julienned carrot, and scallions to the drained cabbage. Add the kimchi paste and, wearing gloves if you have them, massage and mix everything thoroughly so vegetables are evenly coated.

Transfer the mixed kimchi to a clean container and press down to release more liquid. Cover and leave at room temperature for 30–60 minutes for a light quick ferment — this develops flavor but does not require days. Then refrigerate until ready. Reserve and measure 1/4 cup of the liquid (kimchi juice) for the fried rice and chop 1.5 cups of kimchi for the recipe.

If using pork belly or bacon, dice into small pieces. Heat a skillet over medium-high heat, add a teaspoon of neutral oil, and cook until browned and crisp. Transfer to a plate and reserve the rendered fat in the pan.

Break the chilled rice apart with your hands or a fork so grains are separated. If rice is freshly cooked, spread it on a tray and chill for at least 10–15 minutes to remove steam and moisture so it fries without clumping.

Crack the eggs into a bowl and beat lightly with a pinch of salt.

Chop the refrigerated kimchi into roughly 1/2-inch pieces and measure 1/4 cup of the reserved kimchi juice. Finely dice the onion and slice the garnish scallions thinly.

Heat a large heavy-bottomed skillet or wok over medium-high heat. Add the neutral cooking oil and swirl to coat. If you reserved pork fat from cooking pork, you can add 1 tsp of that for extra flavor in place of part of the oil.

Add the diced onion and sauté 2–3 minutes until translucent and starting to brown.

Add the chopped kimchi and sauté 3–4 minutes, stirring, until the kimchi softens and releases aroma. Pour in the reserved 1/4 cup kimchi juice and let it bubble and reduce for 1–2 minutes — this deglazes the pan and infuses the base flavor.

Stir in the gochujang and soy sauce, mixing thoroughly so the kimchi and onions are evenly coated. Add the sugar to balance acidity and heat.

Add the chilled rice to the pan in handfuls, breaking up any clumps and stirring to combine with the kimchi mixture. Press the rice into the pan occasionally to get a little crisp texture on the bottom, then scrape and fold. Continue for 4–6 minutes until the rice is heated through and well combined.

Push the rice to one side of the pan. Add 1/2 tbs neutral oil to the cleared space, pour in the beaten eggs, and let them set for 10–20 seconds, scrambling gently until just cooked. Mix the eggs into the rice so you have streaks of cooked egg distributed through the rice.

Stir in the cooked pork or bacon (if using), sesame oil, salt, and black pepper. Taste and adjust seasoning — add more soy sauce for saltiness, gochujang for heat, or a pinch more sugar if needed.

Transfer the kimchi fried rice to a serving platter or individual bowls. Drizzle the finishing 0.5 tbs sesame oil over the rice for aroma.

Scatter the thinly sliced scallions and toasted sesame seeds over the top. If using, place a fried egg on each serving (sunny-side up or over-easy) so the yolk can be mixed into the rice when eating.

Serve immediately. Leftover rice stores well in the fridge for 2–3 days and reheats in a skillet with a splash of water or oil to restore moisture.