2 Ways to Make Delicious Kimchi Fried Rice - Wok VS Pan | My Viral TikTok Recipes

I ate this dish a lot during my time in kitchens, especially in London. I have worked with many talented Korean chefs and this ‘chef family meal’ is my favourite. I made this dish on TikTok a while back and it went viral so I thought I’d make a longer version so that you can follow along and make it yourself. I know everyone doesn’t have a wok station at home so I’ve made a pan version as well. Keen to try it? Follow along using the recipe below. Enjoy!
Ingredients
250g (ish, roughly just over one cup)
2 spring onions
100 g kimchi
100g smoked streaky bacon
1 egg
1 tablespoon soy sauce
1 teaspoon Maggie seasoning
1 teaspoon sesame oil
1 teaspoon honey
Sesame seeds to garnish
4 tablespoon neutral flavoured oil (i used grapeseed, but peanut, canola, sunflower and avocado will also work well)
Insta @andyhearnden
Tiktok @Andy_cooks
Until next Sunday, stay safe eat well, peace
Andy

[@Nancy-yg9cm]

You know what I love about Mr. Andy I see the humbleness. Love that he knows we don't have a wok. Thank you for mentioning the ingredients, its easier to do than to be guessing. I appreciate your videos! This looks so 👍 good chef. God bless.🙏

[@andy_cooks]

Thanks for watching! 🙏

[@Nancy-yg9cm]

@@andy_cooks Your welcome Mr. Andy but its my pleasure, I'm learning as you teach chef.🙏

[@Kimberly82Anne]

Exactly. He’s not showing up to show us how much he knows. He’s like, hey I know some stuff, maybe I can help! Big difference!

[@Nancy-yg9cm]

@@Kimberly82Anne Right on, I can't get over it. That's a gift in itself, its awesome. 😇🙆‍♀️

[@s13nt65]

I know right! I subscribed right away. Straight to the point. Babe's character in the series is adorable! 🥰

[@amybabes1]

I'm a Korean and your kimchi fried rice (김치볶음밥) is absolutely spot on 👌 love love love your work Andy xxx

[@coachneffry2847]

Korean American here. Your kimchi fried rice is legit. Glad you shared this recipe- hoping to convert more people to loving the versatility of kimchi

[@Happythings354]

Andy, just want to say..not only i love your content.. i also appreciate your genuine and kind personality. Food is clearly your passion and its amazing to see how you're sharing your passion☺💟.

[@andy_cooks]

Thanks 🙏

[@Happythings354]

@@andy_cooks You're welcome ☺. Waiting for your next upload!!

[@alexanderkubicki3777]

Hey Andy, I just made your kimchi fried rice in a pan and brother it was out of this world! A house staple from now on! Keep it up!

[@passiveaggressive6175]

I made this for the first time this week and agree, it’s delicious. I had it with Teriyaki Salmon. Not exactly consistent but combining the diverse the 2 flavours was delightful. I also used cubed tofu instead of spam because of my dietary requirements. Thankyou so much for this🙏🏾

[@andy_cooks]

Sounds delicious !

[@shawnhampton8503]

Having the dried out cold day old rice is so key! Thanks Andy!!! Great video. That wok rig is utterly amazing.

[@junlee7301]

Wow Wow Wow, You are right in all point how to make it. In normal Korean house don't have wok or use it. But using wok brings more flavor from the fire. We call it bool-mat. Well done Chef very well done!

[@victoriapresser3569]

I raised my kids on well balanced one pot wonders and you've got pretty much the same pantry basics that I do. Great video and most importantly, use what you've got 👍

[@beckylovesboris]

This has become a university staple for me and is getting me through my exams! I have experimented with swapping bacon for chopped hot dog sausages, and chopped fish sticks… amazing every time!

[@tortellinifettuccine]

This was UNBELIEVABLY good! It was so easy to make too! I did it essentially the same as you but added some mushrooms I had in my fridge, and you were right it went phenomenally well together!

[@hwanjung8230]

My mok often throws in mushrooms when she makes this dish

[@nub-qq3nh]

Dunno what it is but Andy's vids make me wanna just hang out with him and cook stuff in a kitchen. Great stuff man 👍

[@thePowerPlant]

Looks great. This is kind of a Chinese cooking method with Korea ingredients. In Korea, bokkeum bap is usually much wetter than Chinese style fried rice and it is often allowed to scorch on the bottom of the pan to give you crunchy rice bits. It is best when the technique is employed to sop up Korean stews. The auntie will come to the table add a bit of rice to the leftover stew, add some shredded gim(flakey seaweed), an egg, mix it up and spread it thin to allow it to scorch. SO GOOD.

[@wanpingchan8362]

😂 I still prefer chinese fried rice.

[@user-xi5kz4zm8q]

김치볶음밥을 두가지 스타일로 하셨네요~~김치볶음밥은 어떻게하든 맛있죠~~ 한국사람 으로서 쉐프님께 감사드립니다^~*

[@nigelcoleman1503]

I love that you don’t treat non-cooks like idiots. Keep up the good work!

[@SuAndFox]

I'm so excited to make this. I rarely cook at home - I over-think wanting the serve and taste to be perfect. Thanks for simplifying cooking the most delicious stuff. I'm finding I'm enjoying the cooking so much more. And, where on earth do you live? (rhetorical) The outlook is amazing.

[@KaiBuskirk]

Your my hero! Married 30 years cooking and making coffee everyday! You and your wife are awesome! Thank you for doing you! Love your stuff! Danke ! Greetings from California!

[@timc3600]

Love it. We make up extra rice and do a fried rice dish any time we can. Anything goes. Sliced Spam seared with Soy Sauce then diced and added to the dish, small prawns, scrambled egg, peas, cashew nuts, Oyster Sauce, Bean Paste, Gochujang, Sriracha. Pick any of the above and add to rice and you will have a great meal. I've not tried Kimchi in the rice, but it goes great with Steak that has been seared in Gochujang paste and it goes well with a grilled cheese sandwich, so I'll be trying this soon. Thanks for the ideas.

[@jhinn6849]

Chef Andy, really impressed. Quick hands, but you missed one thing. There us one more key ingredient to making kimchi fried rice. Day old rice, really good fermented kimchi, you have both of those correct. But if you want really authentic oily taste, little cuts of pork belly fats is the key, not bacon. We don't use spring onion on top anymore nowadays, just top it off with the seeds and lite bits of seaweed. I'm a 100% authentic Korean who grew up living in the states, and surely it is easily one of my soul food for me. I would love to taste yours some day :)) great job!

[@Mikehockthong]

All the food looks so bloody good Andy , should try sausages and onion gravy (northern English lad ) . Keep the videos coming ! Love it

[@rryannn1]

seriously upgraded my cooking watching Andy. I like to cook from around the world and Andy is helping me fine-tune my approach.

[@benjwebcke]

I also really enjoy how un snobby and genuine you come across, heaps of these high end chefs seem pretty stuck up on tv and in person but you remind me of the guy who owned the fish and chip shop down the road from me when I was a kid he was a real good dude anyway I’m also stoked with how easy you make these recipes look I made the pork adobo exactly how you did it on the TikTok video except I added a chilli it was honestly the nicest feed I’ve ever made cheers

[@paulinelum4328]

Whoa Andy it is so nice to see someone who loves outdoor cooking with a wok burner . My husband custom built me a nook with a stainless steel table . We have your burner plus the the 3 ring wok burner . It makes cooking such a breeze and joy .

[@TimOsmond]

hi pauline, whats the name of the wok burner?

[@paulinelum4328]

@@TimOsmond We have the Rambo high pressure LP gas burner 55 MJ/HR by Auscrown . I do not recommend it because it heats up ferociously fast within seconds and if you re not skillful with wok tossing your food gets burnt . I prefer the cast iron 3 ring burner gasmate from Bunnings . It has 3 levers to control the flame output of each ring. The best thing is to read the reviews before you purchase whether it suits you .

[@TimOsmond]

@@paulinelum4328 thanks Pauline!

[@jeffreymatthies3095]

I like it how he explains the process and ingredients. specially the point that most people wont have a open air wok in their backyard or that the kimchi you be one made by koreans or in Korea. Its just not the same when such kind of ingredients come from somewhere else.

[@sagiraj3603]

You're amazing Andy! Thank you 😊

[@xzseng4524]

Oh Andy, one quick tip, you might want to use a "scoop" kind of ladle for the frying using the wok. As its curved nature makes it easier to flip and "fry" the foods. The flat ones are normally used for I guess less flipping movements.. haha.. just my observation

[@youngkyekim]

love that this guy actually keeps the recipe on point

[@anacarpenter9254]

What a gentleman with food explanation 👌. Always appetizing meals this one in particular 😋

[@therosonjablunski6524]

This is awesome thanks Andy!

[@andy_cooks]

Thanks for watching!

[@bryseknight5108]

I really appreciate your videos mate , you remind me ao much of my head chef that trained me throughout my apprenticeship, so happy I found your channel thank you

[@andy_cooks]

🙏

[@MM36577]

Woohooooo. Yes! Recipes ❤ love this channel

[@natbarron]

Hey mate- you’re a celebrity chef now! 😂👍🏼

[@ianrobert6239]

Andy, you are the Master Chef of all time. 👍💯💥

[@debbiereilly900]

Amazing skills on the wok yummy on the fried rice Mmmm. ❤❤❤

[@debbiereilly900]

Love fried rice not with kimchee not a fan. Always a good time hanging out with you and your videos. Thank you for sharing chef Andy have a blessed day stay safe and healthy. 🙏❤🙏❤🙏

[@arfurdaley6399]

OMG MY MOUTH IS WATERING 🤩🤩

[@dddddddddddddddddean]

Just made this and I was a bit skeptic when I added the kimchi to the pan and got a whiff of it.. fast forward to plating and then digging in...... my dude, I take my hat and pants off for you and the old helicopter in your honor. Golly gosh, that was amazing. I'm glad I made a big batch and can enjoy this for lunch and dinner for a couple days 🤤🤤

[@samueldoblhamer6368]

I really enjoy your videos You are a great Chef

[@karlvongraffenmeyer8175]

My mum, who is German, always used Maggi in soups and other dishes when we grew up in the 70s-90s. Excellent ingredient imo and...well....you have to love a bit of 621🤣👍👌

[@easyandtasty_de]

great work, congrats to your new format

[@goodolkurt4864]

You are a fantastic cook and teacher of cooking techniques! Much Respect

[@Ragamuffen]

It's crazy we live in a time where we can watch a great cooking show/video at anytime. Like i remember back then before youtube I had to wait for my favorite cooking show to be on TV to learn new recipes

[@infotalisman3112]

Great recipe Andy! Thank you 🙏 all the best from London U.K.

[@richardg2935]

So glad I found your channel. Best find of 2022. Thanks sir!

[@mikedebois2566]

Huge thumbs up from the land of tullips cheese and windmills!!!!

[@Mike-dm6ek]

I love your vids man! Keep it up!

[@markthomasstopani8516]

Great video!!! I truly enjoy your lessons and couching.

[@ichnetanel]

Thank you Mr. Andy for these long videos, for us that we need a more in dept explanation . 🔥

[@chrissyknowsitall5170]

This is a great idea!!! Thank you so much for doing this for us!! I love watching you cook and I can also learn new recipes.

[@andrejmarkovic1816]

I'd like it if you did a video where you talk about your path, seems like a really interesting story

[@Oldyellor]

I love making fried rice on my blackstone flat top.

[@Siobhan01100]

OMG this looks amazing I love kimchi can’t wait to try this recipe 😍

[@johnku6983]

Watched a whole bunch of your shorts... I subscribed and this was the first vid in queue... As a Korean chef this is well done. Good on ya. Great content. Thumbs up. Continue the great work.

[@kumentongwlangdating]

I tried this today. It tastes bloody amazing! Thank you sir!

[@WWtLw]

That pan toss is so satisfying lol

[@karlsonhead6865]

I love watching all of your videos it’s so relaxing and really interesting keep it up 👍🏻

[@andy_cooks]

Thanks 🙏

[@buzzy5224]

Chef you said the only difference between a wok and a frying pan is the heat but we can't forget about the wok hay! That smokiness is hard to replicate!

[@Art416]

That some authentic fried rice . Awesome job

[@mrjack4677]

Thankyou Andy we love these videos !

[@andy_cooks]

Glad you like them!

[@debbiereilly900]

I'm from Michigan USA we call them green onions yummy. 😋😋😋

[@Sid-np3hf]

I literally cannot get enough of this dish! Used chicken instead of bacon.

[@tavita8699]

Andy is every womens dream Good looking,Fantastic chef with a magnetic personality. I've just found this channel and I love it. Kim chi is a staple in our household and we are Kiwi's living in Perth Absolutely love Korean food especially Kim chi fried rice. Andy Question where are you from in New Zealand and do you have a restaurant in either New Zealand and/or Australia? You've done alot of international cusines but nothing from Poland How about a class on making Polish Pierogi (Meat version) 🇳🇿🇵🇱🇭🇲

[@jeremiahfink5440]

Kimchi Jiggae next please

[@djoy1972]

Using salted cod as an ingredient goes well with the kimchi when making kimchi fried rice.

[@miserycord0666]

If you use scissors and cut the kimchi in the cup you won’t lose any juice on the cutting board and no mess

[@user-ps2fm3mf9p]

Спасибо за видео. Смотрю из Белоруссии.

[@CHAOS88100]

Koreans don't usually use woks or stir fry like that though. Important note about the kimchi is that it shouldn't be fresh - the older the better for a more sour flavour. The rice isn't dry like Chinese style fried rice, so fresh rice is good to use as well. It's hard to screw up the dish though, you can do a lot of variations and still come out ok. I would also put onion, it complements the kimchi pretty well.

[@pinterestexpress8870]

Thanks for the new format

[@andy_cooks]

Glad you like it!

[@joshdeards5001]

Freakin love it!!!!!!

[@Greatfeast]

One of my favourite dishes all time thanks for sharing your recipe!

[@prophetthedon4154]

Just got making this and it was amazing! I used thick cut bacon and I couldn't find any Maggie seasoning where I live, but it was still a fav now

[@m.macdog5113]

This is definitely on my to try list. Hey Andy can you go through your wok burner set-up. Never seen this 😳 where can I get it in Australia. This would help to get a crisp fried rice rather than a semimsoggyish rice.

[@JesperH931]

I found your channel not too long ago and I love all the things you’re making. Nice and accessible videos with food that looks great, keep it up Andy!

[@andy_cooks]

Awesome! Thank you!

[@tonymontana6823]

Thanks for letting us into your Zen place love the outdoor wok area and the Buddha in the corner. Beautiful kitchen amazing girlfriend, Andy your living the dream and hope to see more of your amazing skills stories and dishes. really dude you should just do this full-time. Regards a big fan

[@andy_cooks]

Thanks Tony!

[@JinZism]

LOVE the recipe. I did it a tad different so you might wanna try. After the bacon i add in the rice to try and get it toasty.

[@toni9171]

I just found your vids and wanted to tell you that your doing a great job thanks for the recipes and all the great content keep it up 👍

[@sojeongsohn8213]

김치볶음밥 잘 만드시네요. 맛있어 보여요.

[@leonchok784]

Hi Chef Andy. Can I suggest cooking two fried rice (any variant of your choice), but with the difference being using gas stove and charcoal as a heat source? Both using the same ingredients, of course.

[@nvtechnick8795]

Hi Andy Love ❤ what you are doing, inspiring, and very thoughtful process keep this going.

[@Angelicaaaaaaaa]

This is a staple in our house. We love it with spam!!

[@leeevers8976]

WOW…..I can cook that!!! Thank you!!

[@andy_cooks]

Yes you can!

[@brettcullen556]

This was awesome man 🙏

[@treelover7566]

Awesome chef

[@ShynFXOfficial]

Hey, I recommend using a ladle for the wok,my dude, it works wonders even in a bad wok, love this dish and video^^

[@marisagarcia6002]

Looks delicious! I will eat that with a side dish... kimchi!

[@withapinchofsteph8044]

ong it's crazy how this came into reality lol. this was me yesterday cooking Chinese food in a frying pan and wok thinking of the difference

[@adey8000]

Hey Andy Love your videos.

[@andy_cooks]

Hey, thanks!

[@gjkrisa]

Adding the sauce directly to the hot pan will give you closer to the wok hay taste. I learned to do that when I started using a wok but I’m not sure if it would be best to add it first then the rest to get that taste

[@jacklaird4160]

this was a great idea!, i need to get to your restaurant!, just wish was in uk

[@AJ-lb8tu]

It's actually quite common we Chinese always add some sugar to elevate the flavour in dishes.. not just all saltiness..

[@KG-bp3qp]

Excellent channel. Nice job Chef! - KG Austin, TX

[@shanngatihine5500]

I made your Pad Thai last night, smashed it, so good.

[@andy_cooks]

Yes 🙌

[@TheEdiblefingers]

Something about kiwi easy going demeanour, experience of a pro chef (not a jumpy keen 21 year old) really resonates. I think your channel is ready for that next step: lighting, fancy cameras, snazzy editing etc, you can go from niche to big time.

[@JAYTEEGolf3030]

Oil onion and meat first then kimchi then the rice last. Looks good thought. You can also add a little sugar and gochujung powder too.

[@markkim8861]

Hot Tip.. it will taste better the older, more funkier and fermented your kimchi is!

[@hendotremendo]

Andy, youre cool as hell my dude and I absolutely love watching you work your magic. I dont even eat meat or dairy haha

[@jjshane72]

I think you could have used a Wok Spoon on the wok fried one to squish the rice down and seperate them but otherwise I really love that you give us 2 different methods for ppl that don't have a Wok and a Wok burner

[@DMTHOTH]

Dashida Powder or Yeondu are being used in many korean household. They have same purpose as Magi.

[@user-bw5sh5xv3f]

음....맛있겠다.......배고픈데 오늘은 김치볶음밥이나 먹어야...

[@DavidMartinez-pg2we]

👏👏👏 ojala algin dia tenga la oportunidad de probar este platillo 😋👍👍