I don't understand how this channel doesn't have over a million subscribers yet. I'm no chef, but as an aspiring cooking channel RUclipsr, your quality is amazing and shots are so clean. Audio is crisp, and lastly recipes are legit AF. I'm not the only one who feels this way right???
It's good to see you cooking korean dish! Big love from korea. and I also want to share some tips with subscribers 1.This video shows really really simple home style kimchi fried rice. 2.Usually in korea, they put some more ingredients like spam, tuna, bacon, sausage, beef and so on. Just choose one thing. 3.More vegetables are wonderful decision. Such as potato, carrot, bean and corn. 4.Replace sesame oil with knob of butter. 5.Fry that spring onion with kimchi. 6.Less juice more flavor. 7.Sprinkle cheese and microwave. With some more parsley, It gonna be gorgeous. p.s. Maybe kimchi in different country is less salty. In korea, we usually do not add more salt. kimchi and that juice is salty enough. Fried Kimchi itself is also great Banchan반찬 in korean cuisine. Try some. Best wish to Adam and you guys. Stay at home. Make some food. Please be careful
Hi, may I ask a question? My kimchi just rapidly turn out too much sour, but i would love to make fried rice with that. Do you have any suggestion what should I put in there to make it less sour in taste? Thanks
The secret ingredient to my kimchi fried rice is butter. There is something so magical about kimchi fried in butter. It blows my mind every single time.
@@waterlilies5577 That's not 100% true, though I would say perilla oil is the more Korean ingredient. We (Koreans) use a lot of sesame oil for quick sautes or other types of cooking too :) And of animal fats, I would argue lard (pork fat) is more traditional than butter. So you can use fatty pork (like pork belly) to oil up the pan before doing this dish too!
@@nukie404 That is super interesting! I do put some pork belly or bacon in sometimes, if I have it. The butter I mostly add to the end to give more richness and some gloss to the rice.
Might I add that recently made kimchi -- 2-4 weeks old -- is *amazing* with this dish as no other ingredients have a very harsh flavour. The extra acidity brings it over the top! Beautiful, Adam!
since I'm cooking every day in this confinement I realised that if you dont have the rice from the day before you can cook it at the moment just with a bit less water than normal, so it stays somewhat tougher, then it doesn't get mushy and it cooks enough in the pan, and with enough oil, each grain to its own. Love this channel, thank you for sharing all of it with us.
Tarifa to Vladivostok I good tip is to put the rice (cooked the way you said) spread out on a big tray, into the freezer for 15mins. This firms up the grains and makes the rice like day-old rice.
A can of tuna, or some diced spam, are also very well recommended additions, fried up a little first. Come to think of it, woks aren't typically used in Korean cooking; I've always wondered why that is?
Adam Liaw thank you so much, I’m going to a trade for culinary, and although I don’t think ramen will be on the menu, I think that learning to make handcrafted ramen gives me advancements into things like platting, ingredient ratios, and time management. Along with a new method for making broth and soup.
@@lordfluff1322 even if it's not on the menu, continue to push your skills by trying new things. most skills can be transferred across food cultures, and you can start to see how to make good fusion food (not just random world ingredients tossed together) by recognizing the similarities between food cultures. good luck, never stop learning.
Thankful you took a bite out of it at the end 👏🏼 best part of any cooking video! Also, where can I buy your nifty cleaver knife??? Keep up the good honest work, Adam!!!
love love love this recipe. I have been making this for my lunches whenever i am working from home! I buy the korean instant rice ( i think its bibigo) -pack of 12 from Costco and it is perfect for kimchi fried rice!
There was a time I used to eat different type of fried rice for breakfast and lunch, which was made from leftover rice from dinner. I sure ate a lot of rice 🍚
will do this for my son, he loves kimchi fried rice, but can only eat that in few restos, now I'm thinking of doing it for him, glad I saw your vid, will add some cubed sausage and spam, to make it a full breakfast!
Thank you sir Adam for the great videos. I have tried cooking some of the dishessimple that you uploaded and they are so good. I'll be trying this one next!!!
Hi Adam, I’d love to see a demonstration of you making Chinese style clay pot rice (煲仔飯) if you were able to. One of my favourites from my upbringing in Hong Kong. Love your channel and have made many recipes per your instruction. Thanks for sharing your knowledge.
Hey Adam, thanks so much for this recipe! With covid19 lock down , I am very appreciative of your videos. I am tired of cooking the same stuff, so ready to up my game !😊 especially Asian cuisine of any kind. Hope you and your family are doing well. Stay safe! And keep the videos coming!
Adam, you are just the sweetest chef! I love watching you cook, and you're such a wonderful teacher. I'm going to be one amazing cook when this quarantine is over. Ua ntsaug os! :)
I just stumbled into your channel - my mouth is watering! I can't wait to try out these recipes! I will surely start with your teriyaki sauce and make my way through all these delicious dishes! I hope I can find some of the specialized ingredients near me :)
Looks really tasty Adam! Just out of curiosity - do you make your own Kimchi, or do you use a store bought product? I tend to make my own Kimchi, but recently discovered a couple of store based products that tasted pretty good...!
Hi I love your channel! I’m learning a lot. Would love to know where you get your beautiful utensils and dishes and small kitchen appliances you use. I would love to purchase thank you.
Why does the sesame oil go in at the beginning? I've always heard that you never cook it, because it will lose all it's flavor. Seeing Adam do it and knowing he is one of the best to do it means I must have learned something wrong. So just curious :)
it's not that it will lose flavor exactly, it's that (typically we are talking about toasted sesame oil, though untoasted exists and is a different story) it has a low smoke point and is relatively expensive compared to other cooking oils and its flavor can _change_ since it is already toasted, further cooking can develop undesirable burnt/bitter flavors. That said, using it in combination with another cooking oil as is done here can help mitigate all those things.
I always do it the way Adam says - no “burnt/bitter” flavours. Check out Maangchi on RUclips too: she doesn’t always add sesame oil at the end and she is the absolute queen of Korean home cooking. (💕)
We Koreans add sesame oil at the last minute before serving. believe me I'm Korean haha😄 I was like... shocked when he add sesame oil into the fan at the very beginning. We don't do that. but no matter what, if it tastes good, it's OK.
Hi Adam (or anyone else here that could help) - are there any versions of Kimchi that don’t use lots of chilli? I love the taste of kimchi but chilli makes my stomach hurt and feel really unwell 😔 Any substitutes or mild kinds of kimchi out there??
This is honestly better produced and helpful than actual cooking shows
Jonn Yong actual cooking shows are old news. RUclips is the place for food and recipes. 🍻
this is my only actual cooking show
How is this not an actual cooking show?
Except this is an actual cooking show tho
I don't understand how this channel doesn't have over a million subscribers yet. I'm no chef, but as an aspiring cooking channel RUclipsr, your quality is amazing and shots are so clean. Audio is crisp, and lastly recipes are legit AF. I'm not the only one who feels this way right???
It's good to see you cooking korean dish! Big love from korea.
and I also want to share some tips with subscribers
1.This video shows really really simple home style kimchi fried rice.
2.Usually in korea, they put some more ingredients like spam, tuna, bacon, sausage, beef and so on. Just choose one thing.
3.More vegetables are wonderful decision. Such as potato, carrot, bean and corn.
4.Replace sesame oil with knob of butter.
5.Fry that spring onion with kimchi.
6.Less juice more flavor.
7.Sprinkle cheese and microwave. With some more parsley, It gonna be gorgeous.
p.s.
Maybe kimchi in different country is less salty. In korea, we usually do not add more salt. kimchi and that juice is salty enough.
Fried Kimchi itself is also great Banchan반찬 in korean cuisine. Try some.
Best wish to Adam and you guys.
Stay at home. Make some food. Please be careful
Hi, may I ask a question?
My kimchi just rapidly turn out too much sour, but i would love to make fried rice with that. Do you have any suggestion what should I put in there to make it less sour in taste?
Thanks
@@d-nas4653 I small bit of sugar might be able to cancel sourness out
@@TheImperfectGuy wow, thankyou, I'll try that
Korean people seem to like more sugar, less salt. Everyone is different, everyone is right.
@@uasj2 100% agree. And actually gochuzang is already sweet enough
The secret ingredient to my kimchi fried rice is butter. There is something so magical about kimchi fried in butter. It blows my mind every single time.
You knows that korean flavor. It's usual in korea. And frying sesame oil is more like japanese cuisine. We use perilla oil in frying foods instead.
@@waterlilies5577 That's not 100% true, though I would say perilla oil is the more Korean ingredient. We (Koreans) use a lot of sesame oil for quick sautes or other types of cooking too :) And of animal fats, I would argue lard (pork fat) is more traditional than butter. So you can use fatty pork (like pork belly) to oil up the pan before doing this dish too!
@@nukie404 That is super interesting!
I do put some pork belly or bacon in sometimes, if I have it. The butter I mostly add to the end to give more richness and some gloss to the rice.
Do you mean frying the rice and kimchi in butter instead of oil? Or adding butter in addition?
fiendishshape Totally up to you! Both work!
This is the most relaxing and serene recipe video I've ever seen. Well done!
I really love the music. It calms me so much and goes so well with the action in the video.
Your videos are so inspiring. Youve inspired me to make youtube videos myself. Thank you so much.
I'm so glad I discovered this dude. You are awesome, Adam.
Might I add that recently made kimchi -- 2-4 weeks old -- is *amazing* with this dish as no other ingredients have a very harsh flavour. The extra acidity brings it over the top! Beautiful, Adam!
I love your style!!!! Please do more korean recipes! I am Korean myself and watching you cook a childhood favorite was so gratifying.
since I'm cooking every day in this confinement I realised that if you dont have the rice from the day before you can cook it at the moment just with a bit less water than normal, so it stays somewhat tougher, then it doesn't get mushy and it cooks enough in the pan, and with enough oil, each grain to its own. Love this channel, thank you for sharing all of it with us.
Tarifa to Vladivostok I good tip is to put the rice (cooked the way you said) spread out on a big tray, into the freezer for 15mins. This firms up the grains and makes the rice like day-old rice.
Your kimchi fried rice is so simple. very straight and easy to follow, finally found my new buddy.
Got super inspired by this yesterday and just so happened to have stuff at home. It was delicious.
This is the kindest man on the planet, I can tell from his face and voice. Bet.
your cooking shows are a perfect combination of 'cut to the point info we need' and a calming meditation session.
Now you’re speaking my language! I love fried rice and, even in isolation in Hobart, I have some kimchi in the fridge just waiting for this recipe!
We need a homemade kimchi recipe from you Adam!
This is a fantastic idea for kimchi! I think I'll try this.
Adam saving my life during this lockdown with his simple cooking. yay!
every video from you is simply therapeutic
A can of tuna, or some diced spam, are also very well recommended additions, fried up a little first.
Come to think of it, woks aren't typically used in Korean cooking; I've always wondered why that is?
Do you know when you’re bringing back ramen school? You’ve helped me a lot with it but I still want to learn how to make my own noodles
Tonkotsu ramen video coming next week!
Adam Liaw thank you so much, I’m going to a trade for culinary, and although I don’t think ramen will be on the menu, I think that learning to make handcrafted ramen gives me advancements into things like platting, ingredient ratios, and time management. Along with a new method for making broth and soup.
Definitely excited to see this and try it out now that everyone has way too much time on their hands.
@@lordfluff1322 even if it's not on the menu, continue to push your skills by trying new things. most skills can be transferred across food cultures, and you can start to see how to make good fusion food (not just random world ingredients tossed together) by recognizing the similarities between food cultures.
good luck, never stop learning.
Thankful you took a bite out of it at the end 👏🏼 best part of any cooking video!
Also, where can I buy your nifty cleaver knife???
Keep up the good honest work, Adam!!!
Thanks for the recipe, delicious! I made this with some diced up smoked bacon and that was a great addition.
love love love this recipe. I have been making this for my lunches whenever i am working from home! I buy the korean instant rice ( i think its bibigo) -pack of 12 from Costco and it is perfect for kimchi fried rice!
Thanks for keeping it truly simple at under 5 minutes.
Yum! I can't wait to try this recipe. Thank you for sharing.
I made it tonight. Turned out pretty well. Thanks man.
This is my go to quick dish when I'm craving something savory! I usually thrown in a bit of pork belly too :D
There was a time I used to eat different type of fried rice for breakfast and lunch, which was made from leftover rice from dinner.
I sure ate a lot of rice 🍚
What goes really well in this is smoked bacon, and a slice of "fake plastic cheese". Breakfast of champions!
My all time favourite cooking show
will do this for my son, he loves kimchi fried rice, but can only eat that in few restos, now I'm thinking of doing it for him, glad I saw your vid, will add some cubed sausage and spam, to make it a full breakfast!
Thank you sir Adam for the great videos. I have tried cooking some of the dishessimple that you uploaded and they are so good. I'll be trying this one next!!!
I love how soothing your videos are! It puts me at ease just to watch you cook :)
I hope you're staying safe.
Thank you for sharing.
I've never even had kimchi, but that rice makes me want to give this recipe a go. Thanks for sharing this!
I'm going to cook this for sure! Thanks for the idea, Adam!
best channel for food hands down
I love this channel so much. SO informative.
Hi Adam, I’d love to see a demonstration of you making Chinese style clay pot rice (煲仔飯) if you were able to. One of my favourites from my upbringing in Hong Kong.
Love your channel and have made many recipes per your instruction. Thanks for sharing your knowledge.
This is it. The one channel I've been looking for!
love this Adam, thank you!
Hey Adam, thanks so much for this recipe! With covid19 lock down , I am very appreciative of your videos. I am tired of cooking the same stuff, so ready to up my game !😊 especially Asian cuisine of any kind. Hope you and your family are doing well. Stay safe! And keep the videos coming!
Looks great, can’t wait to make it.
Adam deserves like 50 million subscribers I am huge fan :)
Adam, you are just the sweetest chef! I love watching you cook, and you're such a wonderful teacher. I'm going to be one amazing cook when this quarantine is over. Ua ntsaug os! :)
yasssss an adam liaw version
Yay another simple recipe for me to learn. Ty! 🥰
Your video makes me super hungry. I never use Gochujang when I make Kimchi fried rice, but let me try next time.
To make things easier, I use kitchen scissors and cut them as well as I can in the bowl. Less of a mess.
Another great video! Thank you Adam!
i like using a wok for fried rice, it gives the fried rice a unique flavor!
this is amazing!!! love you adam!!!
I just stumbled into your channel - my mouth is watering! I can't wait to try out these recipes!
I will surely start with your teriyaki sauce and make my way through all these delicious dishes!
I hope I can find some of the specialized ingredients near me :)
He could make a ASMR version and it would do just as well
I would recommend adding the sesame oil at the end
Looks really tasty Adam! Just out of curiosity - do you make your own Kimchi, or do you use a store bought product? I tend to make my own Kimchi, but recently discovered a couple of store based products that tasted pretty good...!
Your videos are perfect, can't wait for more
Please teach how to make Ramen shop style fried rice 🙏
Now I wanna make this 🤩🤩🤩
I make a similar version and add crumbled bacon. One of my favorite fried rice dishes.
Hi I love your channel! I’m learning a lot. Would love to know where you get your beautiful utensils and dishes and small kitchen appliances you use. I would love to purchase thank you.
Great recipe!
Awesome Adam.
This bloke is so good.
street-food style you add cheddar cheese as well (american works too but it will melt sooner than cheddar).
finally, you eat your food on camera XD
RIGCO And he still does it with so much class!
Nice Chef!
i literally made it last week coz i had some kimchi leftover - really delicious :D
I love ur background music
@Adam Liaw please make eggplant pork recipe. Or similar! :D thanks
I came to watch a cooking video.
Ended up having an astral projection with your BGM.
PS: Great vid tho, so enticing.
music is relaxing
Hi Adam, what brand is your chopping board? Like it a lot!
Needs a bit of that rice char, i'd leave that in the pan for an extra few minutes undisturbed. 👌🏻
Is gochujang fermented? It's pretty processed, I thought it was more like high fructose corn syrup and chili paste... tasty as hell, though.
Yum!
If you were going to add some meat, what kind would you go for? Some bacon? Ham? Chicken?
yummy
please do a video with cooking with dog! Love this
yum
My meal tonight
Hey love the recipe: what can I use to susbtitute the korean paste? I have no access to it
dang, I have everything on hand except for egg, might just use some Kewpie on top and have this for quarantine lunch today
Mouthgasm
Love to see it
Why does the sesame oil go in at the beginning? I've always heard that you never cook it, because it will lose all it's flavor. Seeing Adam do it and knowing he is one of the best to do it means I must have learned something wrong. So just curious :)
it's not that it will lose flavor exactly, it's that (typically we are talking about toasted sesame oil, though untoasted exists and is a different story) it has a low smoke point and is relatively expensive compared to other cooking oils and its flavor can _change_ since it is already toasted, further cooking can develop undesirable burnt/bitter flavors. That said, using it in combination with another cooking oil as is done here can help mitigate all those things.
@@DavidChong Ah alright, thank you very much for that answer. That clears things up! :)
I always do it the way Adam says - no “burnt/bitter” flavours. Check out Maangchi on RUclips too: she doesn’t always add sesame oil at the end and she is the absolute queen of Korean home cooking. (💕)
We Koreans add sesame oil at the last minute before serving. believe me I'm Korean haha😄
I was like... shocked when he add sesame oil into the fan at the very beginning. We don't do that. but no matter what, if it tastes good, it's OK.
I put sesami oil in at the very last not the first. like the time 3:38 in this video. This way its way more flavorful imo.
You can just use regular nori seaweed right?
Well would you look at that. Exactly what I have in my pantry :D
You just got me hungry before go to bed....
I've had issues with gochujang clumping up when fried before mixing, as it contains starch in it.
Hi Adam (or anyone else here that could help) - are there any versions of Kimchi that don’t use lots of chilli? I love the taste of kimchi but chilli makes my stomach hurt and feel really unwell 😔 Any substitutes or mild kinds of kimchi out there??
I always use tea spoon of soy sauce instead of salt and pepper. Believe me it does make the difference.
In this dish I think soy sauce tends to “muddy” the sharp fresh fermented flavours of the kimchi. But each to his own 😊
Audemars Piguet ?
how do you clean your board? and where can I get a board like that?
this video is so pretty, i fell in love instantly
what happened to the chili paste?
He eat the food!!!