๐ณ 5-Minute Ketchup Kimchi Fried Rice - Sweet, Tangy, and Savory
Kimchi fried rice is already one of the easiest meals to make, but there is one simple way I have enjoyed changing it for years.
Spread ketchup over the finished kimchi fried rice like you would over omurice.
The sweet, tangy ketchup works surprisingly well with the spicy, savory kimchi.
It gives the fried rice a brighter flavor and makes a familiar bowl taste quite different without adding a complicated sauce.
A Different Way to Eat Familiar Kimchi Fried Rice
Kimchi fried rice is simple, comforting, and easy to make with ingredients you may already have.
Because it is fried in oil, though, it can sometimes feel a little rich by the time you finish the bowl.
One day I remembered the ketchup flavor of the omurice I used to eat at snack shops.
I did not feel like making an egg sheet, so I wondered:
“What if I simply spread ketchup over kimchi fried rice the way I would over omurice?”
I tried it over freshly cooked kimchi fried rice, spreading the ketchup across the top with the back of a spoon.
It worked much better than I expected.
Spread the Ketchup on Top Instead of Cooking It Into the Rice
For this recipe, I prefer making the kimchi fried rice first.
The ketchup goes on after cooking.
Spread it thinly across the top, almost like a sauce over omurice.
That way, each spoonful gives you both the spicy kimchi fried rice and the sweet-tangy ketchup.
You can still taste the fried rice underneath instead of turning the entire bowl into ketchup-flavored rice.
⏱ At a Glance
- Cooking time: About 5 minutes, if warm rice and chopped kimchi are ready
- Difficulty: Very easy
- Servings: 1
- Flavor: Spicy, tangy, slightly sweet, and savory
- Ketchup: Start with 2 tablespoons, up to about 3
- Key technique: Finish the fried rice first, then spread the ketchup over the top
๐ Ingredients
For 1 Serving
- Warm cooked rice: 1 bowl
- Well-fermented kimchi: About 1/2 of a 180ml Korean-style paper cup
- About 90ml by volume
- Cooking oil: 1 tablespoon
- 15ml using a standard measuring spoon
- Tomato ketchup: 2-3 tablespoons
- About 30-45ml
- Egg: 1, optional
Optional Add-Ins
- Ham: As much as you like, diced
- Pork: As much as you like, finely cut or ground
- Butter: Optional alternative cooking fat
The original recipe does not provide a verified gram weight for one bowl of rice, so I am keeping the original 1-bowl measurement rather than inventing a number.
For the kimchi, this recipe uses half of the project's 180ml Korean-style paper cup, or about 90ml by volume.
For the ketchup, start with 2 tablespoons.
You can add a little more, up to about 3 tablespoons, after tasting.
๐ฉ๐ณ How to Make It
1. Chop the Kimchi
Finely chop about 90ml by volume of well-fermented kimchi.
Smaller pieces mix more evenly with the rice and are easier to eat in each spoonful.
2. Cook the Kimchi First
Heat a pan and add 15ml, or 1 tablespoon, of cooking oil.
Add the chopped kimchi.
Cook over medium heat until the kimchi softens slightly and smells fragrant.
If you prefer the flavor of butter, you can use it as an optional alternative cooking fat.
3. Add the Rice
Add 1 bowl of warm cooked rice.
Stir-fry until the rice and kimchi are evenly combined.
There is no soy sauce in the basic version.
The kimchi already contributes seasoning, and ketchup will be added at the end, so extra seasoning can easily make the finished dish too strong.
4. Plate the Fried Rice
Place the finished kimchi fried rice in the center of a plate.
You can serve it just like this with ketchup, or add 1 fried egg if you want a richer and more finished-looking dish.
5. Spread the Ketchup Over the Top
Start with 30ml, or about 2 tablespoons, of ketchup.
Spoon it over the fried rice and use the back of the spoon to spread it into a thin layer, similar to ketchup on omurice.
Taste it.
If you want more ketchup, add a little more, up to about 45ml or 3 tablespoons.
Instead of mixing all the ketchup through the rice immediately, try eating it one spoonful at a time with the ketchup layer on top.
๐ก Ajumma's Tips
Add ham or pork when you want a more filling version.
Diced ham is especially easy.
Cook it with the kimchi and it adds another salty, savory flavor that works well with the ketchup.
Pork is also very good in this fried rice.
When using raw pork, cook the pork thoroughly first, then add the kimchi and continue with the recipe.
Use as much meat as suits your appetite.
Neither ham nor pork is required for the basic version, but both make the fried rice feel more substantial.
A fried egg makes the whole plate feel a little more special.
Place 1 fried egg on top of the kimchi fried rice.
A soft yolk adds a creamy, savory richness when it mixes with the spicy kimchi and sweet-tangy ketchup.
The white egg and red ketchup also make a very simple fried rice look a little more polished on the plate.
Start with 2 tablespoons of ketchup.
Spread it over the top, taste the rice, and only then add more if you want it.
Very sour kimchi works well here too.
The sweetness of the ketchup can make the sharp, fermented flavor of ripe kimchi especially enjoyable.
If fried rice feels a little rich, try eating it with the ketchup layer.
The sweet-tangy flavor gives the bowl a brighter finish.
Finding the Ingredients Outside Korea
The key Korean ingredient in this recipe is well-fermented kimchi.
For the closest result, use Korean-style napa cabbage kimchi if you can find it.
Less-fermented kimchi can still be used, but the flavor will be different from the ripe, tangy kimchi this recipe is built around.
Ketchup, ham, pork, and eggs are much less region-specific, so use the versions that are practical where you live.
Ham can vary considerably in saltiness.
If you use a salty ham, taste the fried rice before adding any extra seasoning.
When This Recipe Comes in Handy
This is useful when ordinary kimchi fried rice feels a little too familiar and you want to change it without making another sauce.
The basic version stays very simple.
Add ham or pork when you want something more filling.
Add a fried egg when you want extra richness and a slightly more polished plate.
It is also a fun option when you want a little of the omurice feeling without making an egg wrapper.
Final Thoughts
Kimchi fried rice and ketchup may sound like an unusual combination at first.
Once you taste the spicy kimchi with the sweet-tangy ketchup, though, the pairing feels surprisingly natural.
The important detail is that I do not cook the ketchup into the rice from the beginning.
I finish the kimchi fried rice first, then spread the ketchup over the top.
Keep it simple, add ham or pork if you have some, and top it with one fried egg when you want something richer.
It is an easy way to turn familiar kimchi fried rice into a slightly different meal.
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