Kimchi Fried Rice by Chef Frank

[@janedoeYT]

As a Korean, looks great! And please don't feel like you have to do it "right" - the secret with Korean Fried Rice is that you literally just fry rice, kimchi, and random shit from your fridge, anything else is extra :) Also that "Korean people put rice starch on face" part is true - it literally dries up and "plucks" (I'm not sure of the right word to use here) all the shit from your pores overnight as it dries. Disgusting, but it works! Also we don't use woks - we just use normal pan to fry that rice. Maybe in restaurants, but for most of us, not really. Oh, and one last thing - we typically like to fry the crap out of the kimchi first before anything else (or after cooking the meat, but again, before any other veggies), as it REALLY caramelizes the marinade. It's so freaking good!

[@ProtoCookswithChefFrank]

Thank you.

[@GothenksSSJ3]

I love that you just said that you like to learn new things, and you are not ashamed to admit that. Many of those TV chefs say that "It's recipie i have learned fifty years ago", and eveyrthing comes from their experience, that was gained long time ago. Almost noona admits that they tried something and wants to make it their way. Keep it going!

[@-EchoesIntoEternity-]

5:20 pro tip, pour your soy sauce into your gochujang bowl to mix. like frank said its sticky, so why scrape out the sticky into a liquid? do the opposite instead

[@majoroldladyakamom6948]

Chef Frank - My mom was raised in Japan and used to make kimchi. She is now 83. Love kimchi, pan-Asian foods and you like no tomorrow, but she/we always used whipped eggs and slowly drizzled it into the wok at the last minute for color retention. To the rest of us, you can also use scrambled eggs in a flat pan to form a thin layer, flip it onto the cutting board, fold it over and make thin cuts/slices for the rice, reserving a few shreds for additional color on top. Much love and prayers to you and yours, everyone, from a major fellow foodie, somewhere near Seattle. P.S. Mommas around the World always said: QUIT PLAYING WITH YOUR FOOD!, right? Momma was wrong... 🙃 Play with your food, people! ⚘ 🙏❤🙏 ⚘

[@jamesleung2450]

Hopefully Uncle Roger will come across this video, looks great as usual Chef Frank

[@ProtoCookswithChefFrank]

That would be a boost!

[@robwilliams6753]

I came here to make the same comment

[@yokoboo]

I also came here for a similar reason, mostly to see if someone would make the comment XD and if they hadn't to do it myself.

[@kearko3564]

@@ProtoCookswithChefFrank I bet he would call you uncle frank. maybe he would be sad because no rice cooker

[@mileidybernal6407]

Level 3 Uncle Frank!

[@PonytailSensei]

Ah! You did the finger measure thing! As an asian who's eaten and prepped rice for more than 20 years you've made me so happy 😂

[@AidenSShin]

Wow, this is almost the same as kimchi fried rice I make here in Korea, except I use usually scissors for most of cutting part. 😂 Such a marvelous job, Frank! So did you grow that Kimchi in your garden, too?

[@janedoeYT]

Wouldn't be surprised if he actually did the marinading of the kimchi that 아줌마s typically do himself!

[@forteandblues]

Korean food is my absolute favorite. I haven’t tried some of the more interesting things yet like raw marinated blue crabs, but I can’t wait to try!!!

[@lynnstlaurent6789]

Great tip on using scissors for scallions, I call them green onions in Canada 🇨🇦.

[@belalabusultan5911]

@@lynnstlaurent6789 we call them ( بصل أخضر ,English: Green Onion) in Arabic.

[@brianpark406]

100% props for using the propane stove, like a true Korean :')

[@sequence2516]

Thank you frank I watch you from Paris 🇫🇷 I’m actually a student in Cathering school there

[@drear5]

Hey Frank, really appreciated that little blurb at the end about getting out there and trying new stuff as a cook. Looks delicious, loving your content.

[@ChaDMan97]

Honestly you made this better than many Koreans. Oftentimes for this dish no one puts as much care or flavor as you did, probably because many restaurant in Korea has some form of this dish and its easier to takeout. My own is simply rice, kimchi, soy sauce, oil, then anything leftover that is appropriate.

[@xxPenjoxx]

This looked great chef and yes!!gochujang is so good! I like to spread a thin layer inside a cheese toastie... gives it an extra zing. Also loved the important messages- -Msg is delicious -Don't waste scallions

[@ProtoCookswithChefFrank]

I am going to try it on a grilled cheese. What a great idea.

[@shochuimo6109]

I am a Korean and I can say it looks really delicious 😆 I definitely want to try your recipe. Mixing Kochujang with soy sauce is kinda new thing for me that I want to try👍 thx for awesome vid!

[@Evanescence622]

The way you measured the water for the rice is how my (Korean) husband showed me how to do it before we had a rice cooker. I make this pretty similarly. I only make this when the kimchi's gone pretty sour & there's usually a lot of juice with all the sour and spice in it once it's at that point, so I don't usually add gochujang or gochugaro and just use the kimchi juices with a little soy and sesame oil. Especially if it's homemade kimchi, I find it really doesn't need the extra heat. I used to clean out my vegetable drawer when I would make this and just throw whatever veggie bits I had in this, but one time I did this and my MIL yelled at me because it should be "Simple! Only kimchi!" lol. So now I stick to rice, kimchi, egg, and if I'm feeling fancy a protein of some kind.

[@laurapascual4667]

I love watching your videos while I eat. Even if it's something totally unrelated, it somehow tastes even better! :D

[@TheActualCinnamonGirl]

Kimchi is great! My favorite besides cabbage kimchi is radish kimchi.

[@Romi_Zii]

Gochujang even sneaks it’s way into my Italian food but I won’t be telling my Nonna that! LOL 💗❤️🧡💛💚💙💜🖤🤍🤎

[@il21loo]

I think you perfected the recipe Chef Frank. I personally don't add gochujang but the rest are spot on. May I suggest to stir fry kimchi with butter. You will be surprised.

[@ProtoCookswithChefFrank]

I will try that

[@misfit_wonderland]

"Why no toooossing" AND "No ricecookaaaah haiyaaaaaaa" he will say. Pretty sure about that, haha. Looks delicious. I'll try the Kimchi version! Yummie!

[@guillaumecorbin8133]

Amazing work there! I'm happy to see that you are driving a bit off from more traditionnal cooking and explore other styles!

[@konradfox7392]

This looks amazing!! Keep up the great vids champion. Much love from here in New Zealand!

[@Metoobie]

Wow this made me hungry! I make quite a bit of Korean food at home (not a chef, but I'd say that I'm decent ;) ) and this looks great! I'm fortunate to have a wok, but to me a pan is fine for fried rice; I don't know anyone that has a 60,000 BTU gas grill at home haha. I've even done it in mt cast iron pan. As long as the pan doesn't get overcrowded, it works great; it's just a different tool than a wok. I have to watch it a little more closely to control my heat and liquids, but it works fine. I usually add a bit of fish sauce or shrimp paste to amp up the umami, and red pepper flakes (gochugaru) to boost the heat; I never found gochujang to be especially hot. Thank you for keeping the yolk runny, it really adds to the mouth feel. This is one great dish to have sitting around with friends with cold beer and soju :) Well done, chef, keep the Korean food coming! Oh by the way: was it better than the one you had at the restaurant?

[@ProtoCookswithChefFrank]

I think it was better

[@troublesome07]

Tried this out tonight! I didn't have the best pan for it and I was teetering on burning everything the whole time and I added a BIT too much oil, but it still tasted great and was a really unique flavour for me, as I haven't really tried a lot of Korean food. My gf who knows the dish loved it! Thanks Chef Frank.

[@brokenglassshimmerlikestar3407]

Looks good! With all the easily accessible recipes and tutorials online these days I often find that I can do better than the average restaurant. I used to love going to Burger King but I haven't since I began making my own burgers. Plus they burned my pattie the last time I went

[@NoNamosss]

This looks incredible!!

[@MikkoMurmeli]

Thumb-up from me, for being economic with the ingredients (scallions mainly but still). Gotta respect the food

[@jonschlarb7513]

My favorite cooking show was Bruce Aidell he gave tips on the gear he used... I love the list of stuff you shared on this one! Been thinking of getting a Wok...

[@donegaldonal]

Great video as always! Making everyone hungry :)

[@mellonihosseini5775]

Just followed the recipe and turned out great! 😋

[@ProtoCookswithChefFrank]

Glad you liked it!!

[@jeemoon1626]

Looks amazing chef. I’m Korean and I make it pretty similar. I try to add some pork fat if I can find some. Bacon, chorizo and guanciale work great.

[@kopiovastaava4648]

*Frank walks into a Michelin 3-star restaurant and tastes everything* Frank: "I could do it better"

[@lavenderamberli]

This looks fantastic. I don't have a wok, so I just make due with my frying pan. I love making fried rice. I usually brown cabbage, carrots and peas but maybe I'll just fry up kimchi instead of cabbage! Great video as always! :D I'm glad to see the star wars tasting spoon.

[@MichaelOKC]

Everytime he added "a little more oil" I couldn't help but mentally add "It needs more cowbell!"

[@mattheology]

Will try this recipe Frank! I always make Kimchi Fried Rice but I only use Kimchi and leftover rice. I add some gochujang and a little bit of sesame oil as well. It's still good but yours look way more delicious!

[@trickstervier]

Chef Frank: I don't mind using a non-stick pan . Tell me what you think Uncle Roger: Peace was never an option

[@DA-ub3kh]

Aloha! Looks yummy. Will try cooking next time after I get the ingredients. Mahalo. Love your shows!

[@alex786]

Personally I love rice as garnish, as a flavor carrier for the main dish. In Romania the rice culture is still in development, so choices in major stores are still scrarce. My favourite rice is a sushi tyoe called Hakumaki which I cook by boiling water with salt, throw in rice and place in oven for 20 minutes. It's an amazing recipe when you are reheating a sauce based food and just need some sides

[@canebro1]

That looks yummy, will have to try it out. I make a good chinese style fried rice, so Korean should be nice twist.

[@monkehotdogs2227]

Wow looks good chef frank

[@___Bandit___]

You and Nick Digiovanni are my absolute favorite channels to come to for a good recipe. Thanks!

[@kamikakushi_]

At 9:07, about the fried rice purist, I'm not sure where or when that becomes a thing. I live in Indonesia, I have found and eaten quite a numbers of fried rices and my favourite are nasi goreng (lit. fried rice) ujung pandang, especially the one with pork in it and nasi goreng aceh (the good one, there are so many bad variations sold in here). Their concerns about the wok that I have found are: 1) many wok here is the large one (bigger than the one you use in the video) so that they can fit multiple orders to cut cooking times. 2) Cheaper and more durable! and that's important. 3) it's easier to clean, no need special care like those coated non sticky pans. Also I have heard about this silly thing like fried rice should always be dry. Man, the taste of the fried rice is more important than the dryness of the rice. I've seen some crowded fried rice restaurant that cook non-dried fried rice. And a lot of people like it!

[@Bog_Lulu]

That looks delicious, i want fried rice now 😂

[@lindafreeman7030]

You are making me a much better at using Our Friend the Scallion; I used to throw away the greens. I am probably still guilty of over cleaning some root and bulb vegetables; I'd love to see you cook with fennel bulbs some time, to see how much (more) of it you use.I've always been skilled at Making Sure it Goes Everywhere, though, so I have that going for me.

[@chaozzah]

Hi Chef, bit late to the party but wanted to comment on the non-stick comment. There has been research last year really going into depth of the non stick pans (PFOA specifically, which most big brands use). As it turns out, it is much worse for us than we thought. If you use the pan normally, and replace them on time, the risk is somewhat OK, but for a dish like this where you really want high heat and your pan isn't fully filled so the temperature can go from the pan into the food it becomes quite a problem. So while I don't disagree with your statement of the wok, for high heat dishes, I would not recommend non-stick through PFOA.

[@johnhpalmer6098]

If you are not familiar with Kenji Lopez-Alt, he shows how to replicate that wok hei at home by using a torch. Looks to work pretty well, but may take some practice to perfect. Just thought I'd pass that along.

[@CuttoothsRoom]

This looks absolutely delicious! great job chef

[@ProtoCookswithChefFrank]

Thanks so much

[@jcramberry]

Nice video frank! Just FYI in Korea it isn't nori, it's gim!!! In my experience theyre actually different as gim is usually seasoned with oil and salt and has a different texture (but I'm no expert in nori). Also as far as I'm aware a Wok is not really traditional Korean cookware, I think it's fairly ordinary to use a non stick pan. If you want to see lots of tips on cooking fried rice Chinese style check out Chinese cooking demystified (and chef wang gang if you havent already), their channel is fantastic and very technique focused! There's also more granularity to types of Korean rice, such as bakmi and mepssal which might interest you to learn.

[@xanderscookingschool1497]

Wok hay is when the oil hits the smoke point on the wok. Woks are good because with the curve you can toss nicely.

[@xanderscookingschool1497]

And the best utensil to use with the wok is a round back of a latle so you can punch the rice with it.

[@xanderscookingschool1497]

Also I should say that for Chinese fried egg, you use way more oil so the egg can basically deep fry in the oil and become crispy.

[@xanderscookingschool1497]

How I do it is get your Pan hot, add peanut oil my favorite nuetral oil to use, add 5 cloves rough chop garlic first and once fragrent, add Finely chopped shallos, long chilli pepper with seeds in because I love spice, I'll say while seeds are not the main source of spice they're still spicy, minced ginger, and scallions whites. Once they sweat add 3 eggs which should take like 10-15 seconds to cook than after that I add day old Hainanese chicken Basmati and punch the rice with a latle. Once fried I add Soy, sometimes kecap Manis. For normal soy I add it directly to the pan because I want to evaporate as much water from it as possible without burning. The enemy of fried rice is moisture. Then I toast off some sambal belacan and mix into the rice. I turn heat off and garnish with scallions green, and a lot of MSG. I like my fried rice really salty and very spicy.

[@xanderscookingschool1497]

Larger the latle and the wok the better you Punch the rice and the more rice you can do without overcrowding.

[@LinFkh]

AAAH this looks delicious!!

[@Aidan_Yao]

I'm waiting for Uncle Roger to review this!

[@dspiritlight]

I grew up always using the whole scallion. Exactly the white for cooking as it's a little sharp, and green for garnish. Just get rid of the roots. I'm always shocked hearing some use half the whole thing. Very confusing.

[@chiragnk602]

Uncle Rogerrrr. I think we have uncle frank here

[@burnzeyy]

No colander = fuiyohhh

[@SidewalkTheory]

I'm pretty sure Roger would deduct some points for no wok tossing. Still, this one looks good and Frank gives some quality advice (as always).

[@peppy619]

We should all recommend this weejio to Uncle Roger, it has all the good stuff: wok hay, MSG, maybe he will criticize that chef Frank adds oil little by little, but I think he can earn the title of Uncle Frank

[@CB563]

This looks really good and I hope Uncle Roger reviews it and names you Uncle Frank

[@granthampubunderground]

Looks delicious, although I'm not a fan of sunny eggs. I'd go OE on them. I'd also skip the MSG, as I'm not a fan and think, personally, it's not a healthy ingredient. Yes, I realize that it's been around for a long, long time. However, I try to avoid it whenever I can. Yes, I know its in many of the prepared product we consume, but I am a big time label reader and avoid those products as well. Good Job Frank TIME TO TASTE!! It's my goal to make that thing, even if your wife doesn't like it. 😛

[@oldcowbb]

put the scallion root back on water and have unlimited supply of scallion

[@SiminaInest]

The egg on fried rice was in the main fried rice one. Though the egg was scrambled with the rice. (Also the "American" fried rice which didn't originally came from US have a same kind of fried egg chef Frank did here. Both are tasty anyway.) Fried rice in my opinion is a most adaptable dish one. And it's fun to try to put new ingredient on it.

[@shvat26]

Good to see new video.

[@shvat26]

Your video gives me the courage (not Korean) to make this!

[@No_Preservations]

Chef frank about to summon uncle Rogers wrath

[@hizamaru5764]

ASIAN APPROVED

[@antta723able]

love kimchi 👏

[@willyvonfalknerheim4128]

sweet use the right amount not the white amount. hayaii induction stove where your fire where your fire.

[@DRaGZ141]

This looks really tasty! In fact, this is probably how some better Korean restaurants would make their vegetarian friendly kimchi bokumbap (minus the egg and beef MSG, of course). My only suggestion would be to forego the MSG (Koreans don't really use it, that's more of a Japanese thing, but it's fine) and find some leftover cooked meat and toss it in, instead! Koreans always have kalbi or bulgogi leftover somewhere, but you can just add easily toss in some bacon or even Spam and make it kinda Hawaiian. Pretty much any meat, lol. Warm up the meat first in the pan, then cook everything else in the pan as normal, that way you get the meat flavor in all the ingredients as they cook. But this got me hungry, which is always a good sign for a cooking video! Haha

[@ProtoCookswithChefFrank]

I will try it with some meat next time

[@DRaGZ141]

@@ProtoCookswithChefFrank 😍

[@russellim5419]

I thought Frank would make his own kimchi LOL

[@ProtoCookswithChefFrank]

One day I will

[@iqbalchen2852]

Uncle Roger Will love you cuz your MSG 😂😂😂

[@unfunk]

Paging Uncle Roger. Uncle Roger to the studio, please. Uncle Roger?

[@loudmouthmatt55]

Chef Frank, I've heard that you're not supposed to season your eggs until they're finished. Can you explain why or why not this is true?

[@williamj.hansard5802]

I wonder if Uncle Roger is going to review this, would be great to see

[@hlynnkeith9334]

Frank, 1:10 "I'm using medium grain rice, because that tends to be what Koreans use in their households." NO! Koreans cook short grain rice. You cannot find medium grain or short grain rice in Korea. BTW the Korean name for nori is kim (김). Nori is Japanese. Honest. The package you used is Korean. Yeah, I eat kim as a snack, too. And julienned kim -- like you did -- is a common garnish on Korean rice dishes. Water : rice = 2 : 1 ; that is, 2 cups of water to 1 cup of rice. Perfect every time. +++++ I have a wok, too, but my wife -- who is Korean -- uses a non-stick pan more often than she uses the wok. At least at home she does. And she is a certified chef. (In Korea, the gov't certifies chefs. To get the certificate, she had to pass a written test and a practical -- that is, cooking -- test. Took two days.) Kimchi covers a broad spectrum. Most common -- what you used -- is cabbage kimchi (배추김치). I like 배추김치 young and sweet; that is, the cabbage is fresh and sweet and the heat comes from the 고추장. There is also 물김치 (water kimchi) which can be made of any vegetable -- including cabbage! In fact, the best 물김치 I have eaten was made of cabbage. There is also 깍두기 (radish kimchi) made from daikon radish. Quite good. Try it.

[@hannibalkim]

I would say this is almost authentic. I didn’t anticipate dashida and packed kim aka nori. I would make very similar style. I compliment you chef frank

[@ProtoCookswithChefFrank]

Thanks.

[@belalabusultan5911]

your tone in the end, you seem to have added a bit too much gochujang and was feeling the heat 😛

[@dwaynehendricks7842]

Can you save the starchy water and add it to thicken a sauce?

[@fuhrab]

a little bok choi... that's the only thing I can think of that would make it better. Thanks, Chef!

[@mickesepty]

Look so good.. delicious.. Indonesian receipts please.. “Rendang” Maybe.. But I ❤️ love whatever you’ve cooked

[@ProtoCookswithChefFrank]

I will try!

[@vso8247]

I love how you said “im just kinda GAUGING the oil” ya all asian cooking we dont measure stuff. we know the rough amount and how things should look and just eyeball things :’) none of that “add 3 tablespoons of oil” thing I hear from so many cook shows 😂

[@thepigeonman_]

Frankkk!

[@katestewart-taylor9736]

Why cold water? I was to do the same thing (rinse with cold water)

[@hjkljhhkl]

Let's see uncle what's his face rip on this. Looks fantastic

[@jeemoon1626]

Non stick is fine. Cast iron might be better.

[@StormCrusher94]

I summon thee great fried rice rater, Uncle Roger ....

[@jeemoon1626]

Where are they charging 25 dollars? It’s like 13-15 in Manhattan.

[@ProtoCookswithChefFrank]

It had beef in it and the place was kind of hip and trendy

[@jeemoon1626]

@@ProtoCookswithChefFrank I see.

[@RoflcopterWosh]

this looks a more wet than the stuff I grew up with. Roast the kimchi ahead of time, less soysauce and add spam!

[@k-hope739]

간장과 고추장이 너무 많이 들어가서 매우 짤 것 같아요. 그래도 맛있겠네요^^

[@eva-238]

@mrnigelng uncle roger come review this. uncle Frank is teaching white people how to respect Asian food😜

[@erichholthaus8556]

Wondering what Uncle Roger @mrnigelng would think of this fried rice?

[@jvkew]

A bit drier would might improve/

[@GomushinGirl]

Kimchi fried rice is always on the wet side

[@alextilton2677]

You need to be careful. Because you're talking about someone else's ethnic cuisine any variation of the phrase "I think I can do it better" will manifest an angry mob, no matter how much you qualify it as an attempt to improve on a particular resturaunt. I know you don't mean anything by it, but I've seen people get butchered for far less than this.

[@frost94]

I think he just means he could do better than the one from the restaurant he had which is completely valid because I myself have made better carbonara than what they sell in restaurants. It all just comes down to the ingredients and recipe the restaurant uses. Just coz the place claims to be “authentic” doesn’t necessarily mean the food will be great

[@AidenSShin]

Nah… I’m Korean, but I think he did way better than most of Korean people, including me! 😂 If he said ‘he can make Kimchi better than the restaurant’, there might be a huge number of angry mobs here, but this is just kimchi fried rice. I think he is fine.

[@alextilton2677]

@@frost94 I agree that's what he meant, but internet mobs don't care. Check out the comments in his epicurious video on paella. kzbin.info/www/bejne/gWLHqImjm7ZljKM And if you tried to tell the mob that that's what he was doing then they'd say it was cultural appropriation, and that no white guy should ever claim to be able to do it better then someone from the actual culture because it's disrespectful to even suggest it.... And on and on. I *wish* I was making this up. I just really like this channel and I don't want to see someone who does good work get dragged over nothing.

[@alextilton2677]

@@AidenSShin cool. Glad to hear it.