I use NYT’s kimchi fried rice recipe as the base, however I use a bit of chicken broth when the pot is a bit too dry and I add gochujang to add more sweetness. I also added broccoli so its more nutricious.
This time, the kimchi I used was 10 months old so it was pretty sour. I had to add a little bit of sugar as well to balance it out.
Exactly! Cooking down some of the liquid and getting the cabbage a bit of a sear makes such a big difference, its insane.
Are you toasting your rice too? If not and my comment inspires you to look up/try toasting your rice before frying it, your fried rice game is about to dramatically improve