Hello everyone! How are you all doing? I hope you’re having a great day. Do you love kimchi? How about fried rice? If you enjoy both, then this recipe is perfect for you!
Today, I’m sharing a delicious recipe from Chef Gaz that combines the bold flavours of kimchi and crispy tofu to create an irresistible Korean-style fried rice. Let’s get cooking!
INGREDIENTS
Kimchi Paste
- 1 onion
- 3 cloves garlic, minced
- A thumb-sized piece of ginger
- 1/2 cup kimchi
- 1 chilli
- 1 tbsp tomato paste
- 2 tbsp soy sauce
- 3 tbsp olive oil
Crispy Tofu
- 1 block tofu, patted dry
- 4 tbsp cornflour
- 1 tsp gochugaru (Korean chilli powder) or smoked paprika
- 1 tsp garlic powder
Fried Rice
- 1 carrot, diced
- 1/2 cup shredded cabbage
- 1/4 red capsicum, chopped
- 1/2 onion, diced
- 200g mushrooms, sliced
- Handful of tender-stem broccoli
- Handful of French beans, finely chopped
- 2 cups cooked rice
Method
Prepare the Kimchi Paste
- Add the onion, garlic, ginger, kimchi, chilli, tomato paste, and soy sauce to a food processor or blender.
- Blend until you get a smooth paste.
Make the Crispy Tofu
- Tear the tofu into chunks and place them in a mixing bowl.
- Add the cornflour, gochugaru (Korean chilli powder) or smoked paprika, and garlic powder. Mix well to coat each piece evenly.
- Heat a large frying pan or wok over medium heat. Once hot, add the oil and then the coated tofu pieces.
- Cook, stirring occasionally, until golden and crisp.
Cook the Fried Rice
- Add all the vegetables to the pan and stir-fry for a few minutes.
- Add the kimchi paste and stir-fry for a few more minutes, coating everything well.
- Stir in the cooked rice and mix thoroughly. Cook for another 4-5 minutes.
- Serve with extra kimchi and stir-fried vegetables like bok choy or chard for a complete meal.
Note
- Feel free to customise the vegetables to your preference.
- This recipe is quick and easy—you can make it in under 25 minutes as long as you have a frying pan and a food processor or blender.
Enjoy your homemade Korean-style kimchi fried rice!
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