Most chefs in youtube just cook instead of understanding some of the key elements but this chef right here obviously studied and put in some effort trying to cook with some basic knowledge of each country’s dish. This man is a true chef
As a Korean, I'm really proud of our country's winning! But fried rice from other countries is amazing as well. And my recommendation is to put sam-gyeop-sal (grilled pork belly), with it cut in a small pieces or add cheese. You will start loving this kind of variation experiment so much.
That's too much. The fried rice will go heavier without the freshness. If you want to put the pork belly on that Korean fried rice, I will vote down to the Japanese version
Alas as a student I can only afford cookbooks second hand. Immediately checked it out when he said free shipping (I’m in the U.K.) and I’m very sad I still won’t be getting it. One day a copy will appear on WoB…
One of the most awesome parts of kimchi fried rice is letting the rice cook.. no stirring.. and crisp up and caramelise the bottom layer. Adds texture and flavour!! The best part of the rice!!! All these rice dishes look awesome.. I luv the Japanese style garlic rice!! Just yum!! Keep going hard Mr ANdy!!
I actually like making my kimchi fried rice sometimes in a nonstick for this very reason. Let the entire bottom just crisp, then fold it in, let more fresh bottom crisp, it's almost like a kimchi fried rice hashbrown by the end and excellent
A chef that I can relate too! And his enthusiasm for lesser known foreign cuisine, esp Korean, is genuine. Thoroughly enjoy his snappy videos. What a legend!
혹시 김치볶음밥 해 드실 분 있으면 전해드립니다. 꼭 돼지고기를 넣어서 드세요 훨씬 맛있습니다. 김치와 돼지고기를 같이 볶으면 풍미도 몇 배 맛있고 더 높은 단백질입니다. 꼭 추천드립니다. 돼지고기 말고도 햄, 참치, 소고기 등 다른 것을 넣어도 맛있습니다. 개인적으론 돼지고기가 진리
as an asian kid who grew up eating all three types of fried rice you showcased, thank you for informing people there are different ways to make fried rice!
I love kimchi fried rice! I make my own kimchi from the garden and let it ferment for a month or more to get a real good funk on it. Toss in some diced pork belly in addition to the other ingredients and you've got a meal.
Rice cooker - Jasmine Rice: Water 1:1-1.2 ratio not knuckle deep (makes it too wet) cook the rice, open the lid, fluff the rice, repeat the open and fluff 1-2 more times and the rice is ready
Traditional korean food does not have chili pepper (includong gochujang). Original kimchi does not have chili pepper. So traditional korean food is NOT spicy at all.
Korean kimchi fried rice tip: When cutting kimchi to the right size, use kitchen shears (scissors) to cut it into the desired size right inside the bowl. Wooden and plastic cutting boards are porous and can absorb the kimchi juice, forever altering its smell. 😀
One of the few times I saw someone fry the kimchi first before adding to the fried rice. Critical step for both flavor (roasted kimchi is amazing) and texture (gets excess liquid out)
In case you are still wondering, seaweed in Korean is 'Gim' just like the word gim from gimbap (Seaweed Rice) from your other videos. Another great video mate!
In korean it is, but for anyone to pronounce it overseas, it can still be said as nori since Japan is still the place of the ingredient's origination. Not like Gim is different from Nori either, just softer texture and that's it. Like we don't call pasta "kuksu" or "noodles", do we
@@Anti-FreedomD.P.R.ofSouthKorea An astoundingly wrong take on both fronts; roasted seaweed in sheets was first done in Japan in the mid-18th century, whereas the same process was done in Korea approximately at least 100 years before that. Also no, we don't call pasta "kuksu" or "noodles" nor do we call kuksu pasta, what's your argument there?
@@Anti-FreedomD.P.R.ofSouthKoreafun fact: iirc one of the most popular exported goods from korea to japan is indeed gim. So there's definitely a difference between nori and gim. Gim to my knowledge is lightly roasted seaweed sheets with some sesame oil.
I love all 3 versions but of course growing up in a Korean household…kimchi bokkeumbap has my heart! My mom used to make it with pork belly (or bacon) like in your Japanese rice here. Try it next time, so delicious!
Native korean here, loved the video. But I think it is important to remember that there are many different recipes for fried rice in all three countries, and as you said, "They all have a place, and they're all absolutely delicious." People tend to generalize by mixing up all three countries with only very light understanding of the cultures, but you used authentic ingredients and approached each culture as carefully as possible, like correcting yourself even over small things like saying 'nori' while cooking the Korean dish. Such attitude is greatly appreciated here! Again I really loved the video, I can tell today's dinner will be fried rice haha.
Told myself I'd skip to the end for your verdict... but you're so enjoyable to listen to that I watched the whole video! Unscripted, a little scattered and very genuine commentary as you cook! Fun stuff and thank you!
Try with margarine. I don't know if it is regional thing but I remember margarine being one of the key ingredients of Kimchi fried rice. AND SPAM for sure!
"Nori" is "Kim" in Korean; while Kim of "Kimchi" means "soaked" or "fermented," "Kim" is just Kim. came from the inventor's name around 17s century. btw your Kimchi Rice looks great! Such texture. I can imagine that sweet-soury heaven in my mouth already! Thank you for the video. +Maybe you could try Ssamjang next time. It hits quite different.
@@ladwenjang The etymology of the word is named after the last name of the person who grew seaweed(Kim), so I think Kim would be a more appropriate notation.
Im seeing this a little late, but I still wanna say - Good on ya, Andy. Covering the shipping for that weekend was such a generous and kind thing to do. You're a man of the people and I think it really shows your appreciation for your subscribers and fans. Way to go, my man.
Hey, note about cooking with freshly done rice. You can totally do it, I've done it, it's talked about in "The Wok" from Kenji Lopez. In my experience as soon as the rice is done cooking you need to dump it out onto a tray straight away so a lot of that moisture steams off in the first couple of minutes. It sticks way less. Day old rice works better though, no question about it.
Yep. Been doing it like that with good result. Just boil an hour before using it. On a tray with some parchment paper and break it up and toss it about a few times, in the first 20 minutes. When it is cold, it is old enough. Day old works better. 'Frech' tastes better.
@@net_mo_re_3106 I am talking about the rice sticking to each other and becoming mushy. You don't want it to "not stick". Don't they use day old rice in Korean fried rice?
@@gthornjr Maybe, comment above meant to say that old rice is essential in Korean fried rice. And I totally agree because it's very hard to make crispy texture with fresh rice.
Andy is the only chef I get out of my way for to actually watch and cook after watching his videos. Like I watch other chefs and I either fast forward or skip to the next. But Andy just keeps making sure it’s simple cooking with simple instructions. Thanks a lot brother 👊🏽
Did I heard "wok hei"(Smell of food aroma from the hot wok) ? As Cantonese, it's the first time I saw it is interpretate as the "charred spots" for Cantonese food. What a good visualization way for introducing Cantonese cooking!
There is a reason why kimchi fried rice is so delicious. Traditionally, kimchi used in kimchi fried rice reaches the peak of lactic acid fermentation and begins to taste sour. Then, the salted fish used in making kimchi is broken down into amino acids and becomes natural MGS. The red pepper powder in kimchi mixes with oil and turns into red pepper oil, which has the best flavor. As a final climax, the sour taste of lactic acid fermentation neutralizes the oily taste of the fried rice and suppresses the spicy taste. That's why it's delicious.
I tried kimchi fried rice once, but did not like it. This may be because I never ate kimchi fried rice growing up, so my palate was not used to the taste.
@@chiensyang In the video, you can see that both Chinese-style fried rice and Japanese-style fried rice can easily replicate the same flavor. This is because the sauce from the brand featured in the video is the key to the taste, and the flavors of vegetables are quite similar worldwide. However, it's nearly impossible to recreate kimchi fried rice authentically. The reason is that the most crucial element in kimchi fried rice is the kimchi itself. Even within Korea, the taste of kimchi varies significantly depending on the region, type, fermentation time, and even family recipe. Additionally, kimchi made by brands from other countries often tastes very different from authentic Korean kimchi. If you use kimchi that doesn’t complement the dish or simply doesn’t taste good, then the kimchi fried rice won’t be delicious.
Thai fried rice is my favorite. It's such a light, sweet flavor, served with fresh lemon on top. Delicious! I need to try Japanese fried rice rice though. That looks amazing!
I actually don't like Thai fried rice as much...I used to live there for years and I always had issues with adding tomatoes to it (and too much sugar in the area I was living in at the time). Just a preference of course!
There used to be a Chinese restaurant near me that did make fried rice that's was a meal because it had BBQ pork, shrimp and chicken in it. It was delicious, still miss that place 20 years later.
The interesting thing is that for us Chinese folk, fried rice is almost always considered a full meal. It's our favourite way of cooking leftovers. So while there are specific dishes like Yang Zhou fried rice, Hokkien fried rice, or even just the typical Chinese takeaway fried rice, for us it is made differently every time depending on what's left in the fridge from yesterday's dinner. My personal favourites are Char Siu or Lap Cheong egg fried rice with a hint of chili oil.
I did just this for lunch the other day, used up leftover Char siu in Fried rice. However, what I do have is either lap cheong, Smokey bacon or Frankfurters as the "seasoner" to give it that salty umami hit 😋
I am from the Northeast part of China, and fried rice is not likely being considered as a full meal based on where I came from. But I would say the fried rice is being considered as a full meal in lots of other regions.
@@yangerlang9040 korean fried rice is also popular in NE china. The Korean (or korean Chinese?) food there is sweeter than Korean food in Korea. They put more sugar in kimchi fried rice, kimchi and cold noodles.
@@benj0Im assuming the fat from the egg yolk keeps the rice starch from sticking together, similar to how a little oil can keep cooked pasta from sticking together
@@benj0 Separate egg yolk from white. You will need a few depending on how much rice is cooked. For me, 6 egg yolks for 4 portions of rice. Mix into rice (make sure rice is at room temperature and not hot out of the cooker or it will cook the yolk). This will form a coat which you then wok fry the rice as per usual. You will end up with golden egg fried rice!
Love all your version of fried rice pretty on point on every version for korean one you can melt shredded mozzarella on top too. Cooked kimchi and mozzarella pairs surprisingly well. There is another version of fried rice in dak-galbi(spicy stir fry chicken) restaurant, at the end of the meal they fry rice with left over chicken with spicy sauce, little bit of kimchi, seaweed, sesame oil, and melted mozzarella on top. It pretty amazing.
Simply grilling kimchi in oil releases an incredibly delicious aroma. Without even adding it as a fried rice ingredient, you can just grill it in the oil that comes from barbecuing meat, and you'll have a salty and flavorful side dish. When making kimchi fried rice, instead of using sugar, try seasoning with salt-it’s savory and delicious. If you prefer savory over sweet, I recommend this method.
i was watching a ton of your videos and checked if i was subriced as you said it. i wasnt. now i am. keep on doing what you are doing, you guys are great fun and im learning a lot. greetings from germany.
Nori in Korean is called Gim, thank you for your sensitivity in picking that up and wonder what it is called in Korean. Gim is actually how we pronounce Kim, which is the most common last name in Korean.
more like Kim, a korean family name "Kim" In the historical record, A guy named Kim Yeo-Ik started cultivating the seaweeds now called Kim after his family name.
@@magmagie7425it's "gim" actually but somehow foreigners think our "g" sound like "k" and "b" sound like "p" ...so "gim" became "kim" ..."bak" became "park"...etc. But 김(gim) and 킴(kim) are spelled differently in korea and the word we use for family name and nori is 김(gim)... So big thanks to mr. Andy for noticing it.
To be precise, until recently, seaweed was written as "haiyi" in Chinese on the Korean peninsula. It is pronounced "hei". After it was introduced in Korea, it was written as "nori" and pronounced "kim". The word "kim" referring to seaweed was created later and has become established. Incidentally, until the 1990s, the food now known as "kimbap" in Korea was commonly called "norimaki." The word "kim" or "gim" meaning "seaweed" is a fairly recent invention. The character and anecdotes of "Kim Yo-ik" are also recent inventions and were added later.
@@wintersince2016 Pronouciation wise, Gim is more correct. Sometimes, G & K, B & P are exchangble when position at first. My point is that Gim comes from family name "Kim(김)"
Thank you explaining about the garlic. People do not understand how something like garlic could have a sweet profile. Especially people that overcook it. I find it challenging, it’s kinda like welding aluminum. The moment where it becomes liquid is so fast, and welding. It is so hard because of that. You don’t want to blow out a hole. With garlic, with of breath, it can change to overcooked and bitter.
The one I grew up eating combines Chinese and Japanese and Korean 😂 We used Chinese sausage or sometimes shrimp and shrimp paste+ mushroom/mushroom powder, sesame oil, and soy sauce and fish sauce. Garlic, onion/shallots, peas and carrots. And egg.
I also enjoyed Chinese sausages when I was in the US. I was surprised it was slightly sweet. Cut that bad boy up and cooked it with the kimchi fried rice (because the sausage was sweet didn't need to add much sugar) and the result? it was beautiful.
Fired rice of almost every type is delicious. Thai fried rice is also amazing. The Malaysian one is awesome as well. Using lard instead of other oil is always a better choice, especially for the Kimchi fried rice. Thank you very much for your wonderful presentation of world food!
Had a 'traditional fried rice' at a very good Szechuan restaurant recently, it was pale and not overly seasoned. There were many versions of fried rice on the menu, but the trad was obviously made to compliment the spicy and numbing Szechuan spiced dishes, like mapo tofu. They were all delicious.
i'm not a fan of kimchi, but man you made that last fried rice look so good, i'd eat it. it's color, the garnish, the fluff and the saucy crackle, egg, plating. that's fried rice level 100. all three look good of course, but the kimchi one surprised me because i don't like it but now i want that fried rice the most. blew my stomach lmaoooo uncle Andy, the legend. fuiyyooh
I think there’s a big difference in taste if you eat just plain kimchi (as banchan), or fried/cooked in a dish like this (or kimchi jjigae, kimchijeon, creamy kimchi pasta, or even in gimbap or ssam)
@@andrecanis4894 probably. as most things that get cooked end up with a different taste. i don't like Kimchi as a topping, a side or straight up like that. pasta sounds next level so does the kimchijeon, it looks perfect and i'd give it a try.
Andy, I always watched your videos with happiness, and joy. Korean Kimchi Fried rice(김치볶음밥) looked great, and very luxurious, cause most Kimchi Fried Rice(you might already know) is very humble and non-formal food and mostly raised Mom's touch. Always thank you for your marvelous cooking and the the foods I've watched.
excellent video. It's impressive that you added details to the material to bring out the local characteristics. tips for better kimchi fried rice 1) try butter or margarine instead of oli. oil is classic. they are also good choice 2) just put kimchi without gochujang. for simple cooking, we dont use it sometime. the taste is still good. 3) pork, chicken, shrimp is good option. 4) add sesame oil only what you are going to eat, if you made a lot of fried rice. it become tasteless, if you left the oil for a long time.
Andy, your Egg Fried Rice changed my life since you drop a short. So tasty. Can’t stop having it. Your videos are so so good. Teaching me massively! Thank you! ❤️
In the Cantonese version I would use diced lap cheong, Chinese sausage for the meat source. I would also drizzle a little sesame oil on top just before serving.
All of them are good and it depends on what you are in the mood for on a different day. The kimchi fried rice has the edge with a running yolk and sesame oil.
In China, Fried Rice is usually used to make use of the leftover rice, so we usually use some ingredients that are often used at home. Eggs and ham are often found at home! Carrots are the highlight of Fried Rice! Generally, Chinese families don't cook Fried Rice specially! My mother is like this! Personally, I think Fried Rice is a little greasy!
As a Korean, I only use Kimchi and rice to make Kimchi fried rice. I don't add anything but the fried egg. What you really need is only well fermented tasty Kimchi.
All amazing...if I could choose one, it'd have to be Korean kimchi fried rice as well. Note: I like mine with bacon or pork belly pieces (the same that you put in the Japanese fried rice) as it does up the flavor profie. AMAZING video...simple and really well done!!
There is no such thing as too much garlic. I'm gonna try making the Japanese rice cause that looks amazing. The kimchi fried rice is always a hit can't go wrong.
Correct, no chili on traditional Cantonese fried rice because Cantonese people used to be highly "allergic" to chili. In fact traditionally the cuisine, is more on the blander side not as bland as some other cuisines because it's still quite flavorful. But lot's of dishes don't much spice. The standard seasoning salt, sugar, white pepper (depends on family), soya sauce (light and sometimes dark), and fermented bean pastes. But depending on the dish, spices are use generously, like roast pork belly. If you hear Cantonese people boasts about retaining original taste, because spices are not used often including chilies. But ginger is the god spice in Cantonese cooking. Uncle Roger's fried rice is the Malaysian Chinese style which does come from the Cantonese style but it's Southeast Asia so chilies are inevitable. So, what I meant by allergic to chilies. It's because of the concept of yeethai or hot air. Eat to much food that gives you hot air, you become sick. There is also cold air, same thing happens but with cold foods. Chilies are by far the number 1 enemy because it's spicy gives heat to your body. If you grew up with Canto parents you will hear them yelling "YEETHAI AH!" It's a complicated mess some foods you don't expect to have hot air has hot air an example, chocolate. So you will even see some families don't even use white pepper.
Korean flavors seem to vibe very well with chefs and people who cook for a living, because the flavors are very strong and bold and cuts through palette fatigue. Dishes with milder flavors are still delicious and may be the favorite of someone who doesn't taste things all day every day, but for a lot of cooks, they need that punch of spice/acid/fermentation Korean foods seem to have.
@@tony2shanks Pretty much. I used to be a line cook and I was constantly tasting things all day, palette fatigue hit me pretty hard and eventually everything I ate in my off days I had to add a ton of salt or drench in hot sauce.
김치볶음밥에 고추장은 첨 보네요 ^^ 저도 한번 해봐야겠네요 그냥 고춧가루 살짝 넣어도 맛있음 ㅎㅎㅎ 베이컨과 버터로 해도 맛있고요! (참기름과 식용유가 없다면 버터로 김치 볶아서 해 보세요 김치랑 버터가 아주 잘 어울립니다 ) 그리고, 꼭 김치국물을 넣어야 하는건 아니에요 ㅎㅎㅎ 너무 눅눅해지는게 싫어서 저는 김치국물 거의 안넣어요 김치만으로 충분합니다 ^^ 그리고 가능하면 조미된 김이 훨씬 좋아요 왜냐면 모자란 간을 조미김이 해주거든요
Depends on where you are in the world of course but here in Germany getting some actual Gojujang was a much bigger problem than acquiring Kimchi... I just made it myself, but you can also buy this as a "healthy trend food". It often isn't fermented then, though, just kinda pickled. I'll try that Kimchi fried rice though, sounds delicious and I love spicy food!
As a CN people, i had to say, we have a lot of fried rice style: yangzhou,canton, wuhan,or yunnan/fujian/sichuan style even xinjiang style. A lot of style to kill your brain to choose one of them in everyday.
My favorite is the Japanese fried rice because it has all the ingredients that I like and there is no sugar. I don't like sugar in food unless I am baking or the tomato sauce is too acidity, which is rare for me. I love your cooking and your explaining and tips, that is why I subscribed . Always great!
This was a great watch. I grew up on Cantonese and Japanese style (I'm biracially Japanese and Filipino, and I grew up in a town in New Jersey with a large Chinese population). Korean style is new to me, but probably my favorite now too. BTW, "nori" is Japanese. The Korean version is called "gim."
I'm korean and I have never heard of putting gochujang in kimchi fried rice in my life. Kimchi fried rice usually tastes light, while using gochujang gives little bit of heavy flavor and sweetness. But there is no absolute rules for every recipe. I will definitely try Andy's style. Thank you for your recipe!
I'm Korean and there are times when I feel like the kimchi doesn't have enough flavor I put a tiny bit of gochujang or I have homemade soondubu paste that I add just a small tablespoon of when making it and it's soooo gooooood. You should try it :))))
8:57 This is important. Pour the sake and soy sauce around the outside not directly into other ingridients will allow the liquid rise up the temperature quickly, releasing amora and preventing the rice from getting wet. If you are using a regualr non sitck pan (which you can use to make fried rice, and with right amount of heat, you can still get wokhei out of it), shift the ingridients to a side cleaning up some spaces for the liquid, once the liquid goes in and got some temperature, toss the rice back on to it. 9:14 You can actually add any ingridients into a fried rice. The key point is to control the moisture. As long as the ingridient you add in doesn't release moisture making the rice wet, add whatever you like into it. Bacon, shrimp, salted egg, chicken thigh, chicken skin (crisped chicken skin w/ chicken oil is god tier must try), beef or even diced steak, any kind of preserved meat, you name it!
This Filipino breakfast is a "Silog"(sinangag or fried rice + sunny side- up itlog or egg).Silogs can be paired with different kinds of fried meats such as Spam & sliced minced chicken or beef, longganisa(filipino pork sausage), hotdog, corned beef,pork or tuna; dried fish, anchovies,tocino(cured chicken or pork), beef tapa.
a general rule of thumb for chinese cooking (and perhaps other asian or even western cooking), you put stuff with aroma and spice into the wok/pan first, like shallot/spring onion/garlic etc. if you put unseasoned main ingrediants in first like you did in this video, they won't have as much flavour penetration no matter how much you season them afterwards.
I agree. I watch a Channel called Aaron and Claire, check it out if you don't know it, and Aaron has taught me what you're saying. I now start off any fried rice with a decent amount of oil that you season with the spring onion whites and (in my case), a touch of garlic. It goes so fast too, but the rest of your dish is then seasoned with an oil that has garlic and onion flavours throughout it and it is a game changer.
@Ballacha I cook on electric which slow to get hot but also to cool down. How do I prevent the aromatics from burning and the garlic getting bitter while still having enough heat to cook the rest of the dish?
@@randysem completely remove the pot from the heat source between adding ingredients and rather keep it at a medium high heat so you don't waste too much time
All 3 dishes look stunning. Make me very hungry even though I just ate... perhaps you could add in all sorts of fried rice from other parts of Asia to the competition as well!!!
I'm always ridiculously excited to watch Andy cook, and realise l already have all the ingredients l need. Korean fried rice tomorrow.😊 Also, l have a round bottom wok and gas burners. l use the X shaped cradle that the espresso pot (moka) rests on, on the wok burner to stabilise it.
Normally, when I cook kimchi fried rice I either use bacon or chopped pork belly. You can try to use German continental sausage or Spanish chorizo from Aldi as well. Anything with pork goes well with kimchi. Nice video Andy.
Andy, always demonstrating his ability to maintain his Uncle status
100% 😅❤
@@agingerbeard honestly fried rice is just a simple dish in Asian,you can put random shit in it,except broken tofu and splash of water xD
@@akagenius I don't judge food on complexity, it's all about taste and feel for me 🤷♂️
@@akagenius and *shudders* chili jam
He knows what is important😑😊😊
Kimchi fried rice with pork belly is THE best!! I put a bit of gochujang and a little bit of sugar to balance out the sourness of kimchi.
Damn thats fancy
Its usually spam for me
Ditch the sugar
for me, bacon kimch fried rice is the best! prok belly souds good too
굴소스 넣어도 맛있음
as a korean i can confirm this. kimchi is the best when its cooked with pork fat!
Most chefs in youtube just cook instead of understanding some of the key elements but this chef right here obviously studied and put in some effort trying to cook with some basic knowledge of each country’s dish. This man is a true chef
Not at all...🤷♀️どのチャーハンも材料から作り方まで、めちゃくちゃだよ…
@@piggy7417 I don't know other fried rice, but Korean style Kimchi fried rice was perfectly standard.
@@piggy7417That seems kind of rude, don’t you think :(
As a Korean, I'm really proud of our country's winning! But fried rice from other countries is amazing as well.
And my recommendation is to put sam-gyeop-sal (grilled pork belly), with it cut in a small pieces or add cheese.
You will start loving this kind of variation experiment so much.
That's too much. The fried rice will go heavier without the freshness. If you want to put the pork belly on that Korean fried rice, I will vote down to the Japanese version
🇯🇵「Something is wrong...」
🇨🇳「Something is wrong...」
🇰🇷「Something is wrong...」
exactry
haha..
Almost wrong...
Thank you. I think we all agree on
何かがおかしい😊 あんなにニンニク入れないですね。入れたとしてもちょっと
Folks, do yourself a favor and buy Andy's cookbook! It is great!
Are there meals in there great for meal prepping for the week?
thanks legend!
Alas as a student I can only afford cookbooks second hand. Immediately checked it out when he said free shipping (I’m in the U.K.) and I’m very sad I still won’t be getting it. One day a copy will appear on WoB…
I would but cook videos, actually. 😊 I will check out the cook book. Love Andy.
This and Vincent Price's cookbooks are what I want on my shelf
One of the most awesome parts of kimchi fried rice is letting the rice cook.. no stirring.. and crisp up and caramelise the bottom layer. Adds texture and flavour!! The best part of the rice!!! All these rice dishes look awesome.. I luv the Japanese style garlic rice!! Just yum!! Keep going hard Mr ANdy!!
I actually like making my kimchi fried rice sometimes in a nonstick for this very reason. Let the entire bottom just crisp, then fold it in, let more fresh bottom crisp, it's almost like a kimchi fried rice hashbrown by the end and excellent
@@mkoo7000 kind of like a bibimbap when ur serverd in those clay pots and the rice underneath has crisped up! delicious
@@afscrew123 Dolsot Bibimbap.
Kimchi fried rice is always one pick. Can eat every day.
The crispy part is the best! That's what people fight over when they eat paella.
A chef that I can relate too! And his enthusiasm for lesser known foreign cuisine, esp Korean, is genuine. Thoroughly enjoy his snappy videos. What a legend!
혹시 김치볶음밥 해 드실 분 있으면 전해드립니다.
꼭 돼지고기를 넣어서 드세요 훨씬 맛있습니다.
김치와 돼지고기를 같이 볶으면 풍미도 몇 배 맛있고 더 높은 단백질입니다. 꼭 추천드립니다.
돼지고기 말고도 햄, 참치, 소고기 등 다른 것을 넣어도 맛있습니다. 개인적으론 돼지고기가 진리
고기대신 스팸 넣어도 맛있어요!
왜냐면 라드 때문에 그럼
한국 스팸만 돼지고기 함량 높습니다 다른 나라껀 맛없어요
김치볶음밥엔 햄이 좋다고 생각합니다.
@@_inmm 프로세스푸드를 멀리하셔요. 건강에 나빠요.
Props for frying the kimchi first...can even add a bit of sesame oil and a little butter when lightly frying the kimchi. Amazing demonstration
as an asian kid who grew up eating all three types of fried rice you showcased, thank you for informing people there are different ways to make fried rice!
But the absolute best fried rice is the whichever one I'm eating right now.
As an Asian, guy, we never put a corn in fried rice. It might be interesting but I'm not a fan of dessert.
@@chanonwisanmongkol2254 you put corn in dessert?
@@AdamFloro YES, corn, coconut, taro, etc.
@@AdamFloro Yes. Corn is dessert.
I love kimchi fried rice! I make my own kimchi from the garden and let it ferment for a month or more to get a real good funk on it. Toss in some diced pork belly in addition to the other ingredients and you've got a meal.
한국인인 저도 김치 만들기는 엄두도 잘 못내는 일인데 대단하십니다 허허
Rice cooker - Jasmine Rice: Water 1:1-1.2 ratio not knuckle deep (makes it too wet)
cook the rice, open the lid, fluff the rice, repeat the open and fluff 1-2 more times
and the rice is ready
You can stir-fry the minced pork first before stir-frying the kimchi, it will taste better.
pork + kimchi = 😇
Traditional korean food does not have chili pepper (includong gochujang). Original kimchi does not have chili pepper. So traditional korean food is NOT spicy at all.
@@starlee-k6l Its the same thing as saying traditional Italian food doesn't have noodles or tomatoes...
@@starlee-k6l 한국에 고추가 들어간 음식이 생긴것은 임진왜란 이후인 1600년이고 지금은 2024년이므로 400년동안의 음식문화가 전통이 아니면 뭔가요😊
@@starlee-k6l Definitely not
Andy knowing the drama behind chilli crunch and David Chang made my day.
What’s the drama?
@@PassiveAgressive319 he tried to trademark the name "Chili Crunch"
That's like trying to copyright brown mustard
So funny! But David finally backed down I believe so he can say it now 😂
Aaaand turned out his restaurant’s name is in trademark violation against the Japanese guy who invented the first cup of instant ramen… karma guys
Japanese style no garlic or added salt..looks great!
you can also use some protein in kimchi fried rice as well, chopped pork, chicken, spam, or beef, or even ham.
pork belly left over from kbbq or spam
Canned tuna.. 참치김치볶음밥도 껴주세요 ㅠㅠㅠㅠㅠㅠ
Or you choose to skip the animal's body parts in there :)
삼겹살은 일본이 아니라 한국이 주로 먹습니다! 삼겹살은 꼭 한식에 넣어주세요!! 일본식은 주로 가라아게같은 닭고기& 계란이 유명하며 부타동은 대패삼겹살 즉 얇은 삼겹살을 이용합니다!😊
I need to cook kimchi fried rice w spam tonight after watching this....oh man....this vid made me salivating
That’s my go to breakfast of champions there - kimchi fried rice with Spam and a fried egg on top.
Korean kimchi fried rice tip: When cutting kimchi to the right size, use kitchen shears (scissors) to cut it into the desired size right inside the bowl. Wooden and plastic cutting boards are porous and can absorb the kimchi juice, forever altering its smell. 😀
Excellent tip!
Great TIPS! That's why the Koreans are have a two cutting boards.
People who have never tasted real food will say Korean food taste good
@@tak3509What's the 'real food' tho?
@@tak3509 Wow, how did Korea hurt you?
One of the few times I saw someone fry the kimchi first before adding to the fried rice. Critical step for both flavor (roasted kimchi is amazing) and texture (gets excess liquid out)
you mean most people who do this on the internet put the kimchi and rice in together??
Yep. Tragedy. Haha
김치랑 돼지고기를 같이 볶으면 훨씬 맛있다
Korean have so many style of Kimchi fried rice.
This style is very normal and standard.😢
영상처럼 김치를먼저볶는게 일반적임~밥과 김치를 같이볶으면 밥이 질어지고 생김치의 맛이 더많이남~그냥 기름보단 돼지고기와 김치를 같이볶아주다 밥을넣어주는게 젤 맛이있음!!
In case you are still wondering, seaweed in Korean is 'Gim' just like the word gim from gimbap (Seaweed Rice) from your other videos. Another great video mate!
In korean it is, but for anyone to pronounce it overseas, it can still be said as nori since Japan is still the place of the ingredient's origination. Not like Gim is different from Nori either, just softer texture and that's it. Like we don't call pasta "kuksu" or "noodles", do we
All three countries ate gim from the start but Korea is the first country ever to farm the gim. @@Anti-FreedomD.P.R.ofSouthKorea
@@Anti-FreedomD.P.R.ofSouthKorea An astoundingly wrong take on both fronts; roasted seaweed in sheets was first done in Japan in the mid-18th century, whereas the same process was done in Korea approximately at least 100 years before that. Also no, we don't call pasta "kuksu" or "noodles" nor do we call kuksu pasta, what's your argument there?
@@Anti-FreedomD.P.R.ofSouthKoreafun fact: iirc one of the most popular exported goods from korea to japan is indeed gim. So there's definitely a difference between nori and gim. Gim to my knowledge is lightly roasted seaweed sheets with some sesame oil.
@@Anti-FreedomD.P.R.ofSouthKorea Please watch the video before saying some strong opinion. In 12:59, he looks curios what the Korean word for nori.
I love all 3 versions but of course growing up in a Korean household…kimchi bokkeumbap has my heart! My mom used to make it with pork belly (or bacon) like in your Japanese rice here. Try it next time, so delicious!
Native korean here, loved the video. But I think it is important to remember that there are many different recipes for fried rice in all three countries, and as you said, "They all have a place, and they're all absolutely delicious."
People tend to generalize by mixing up all three countries with only very light understanding of the cultures, but you used authentic ingredients and approached each culture as carefully as possible, like correcting yourself even over small things like saying 'nori' while cooking the Korean dish. Such attitude is greatly appreciated here! Again I really loved the video, I can tell today's dinner will be fried rice haha.
12:58 Nori is the Japanese word, and Koreans call it “gim”. Great job, Andy! You deserve Uncle status for sure. Manseh!! (Korean for fuiyoh / hooray!)
To help some folks out, phonetically it’s pronounced “gh-eem”
만세!!🇰🇷
Thank you for correcting Andy and the viewers.👏👏👏👏👏👏👏
@@Daniel-kl7sj Also, it is has the same spelling as the Korean last name Kim. So Kim Jong Un and Kim Kardashian are Nori Jung Un and Nori Kardashian.
맛습니다
Told myself I'd skip to the end for your verdict... but you're so enjoyable to listen to that I watched the whole video! Unscripted, a little scattered and very genuine commentary as you cook! Fun stuff and thank you!
Me too actually. I clicked with every intent to skip most of it but I didn't end up doing that. That's how you know its a good video
I use butter in my kimchi fried rice. Try it. It’s a game changer.
as a Korean myself, me as well use butter in my kimchi fried rice sometimes. approved.
이분 아시는분이네
버터는 사랑..
완전 별로던데
Try with margarine. I don't know if it is regional thing but I remember margarine being one of the key ingredients of Kimchi fried rice. AND SPAM for sure!
"Nori" is "Kim" in Korean;
while Kim of "Kimchi" means "soaked" or "fermented,"
"Kim" is just Kim. came from the inventor's name around 17s century.
btw your Kimchi Rice looks great!
Such texture. I can imagine that sweet-soury heaven in my mouth already! Thank you for the video.
+Maybe you could try Ssamjang next time. It hits quite different.
I think 'Gim' is a little bit closer to Korean pronunciation.
@@ladwenjang That is a bit too mild.
Somewhere between them, I suppose
@@ladwenjang The etymology of the word is named after the last name of the person who grew seaweed(Kim), so I think Kim would be a more appropriate notation.
Im seeing this a little late, but I still wanna say - Good on ya, Andy. Covering the shipping for that weekend was such a generous and kind thing to do. You're a man of the people and I think it really shows your appreciation for your subscribers and fans. Way to go, my man.
Hey, note about cooking with freshly done rice. You can totally do it, I've done it, it's talked about in "The Wok" from Kenji Lopez. In my experience as soon as the rice is done cooking you need to dump it out onto a tray straight away so a lot of that moisture steams off in the first couple of minutes.
It sticks way less. Day old rice works better though, no question about it.
Yep. Been doing it like that with good result.
Just boil an hour before using it.
On a tray with some parchment paper and break it up and toss it about a few times, in the first 20 minutes.
When it is cold, it is old enough.
Day old works better.
'Frech' tastes better.
Korean fried rice actually kinda needs the ‘stuck to the pan burnt fried rice’ flavor
Its pretty essential actually.
@@net_mo_re_3106 I am talking about the rice sticking to each other and becoming mushy.
You don't want it to "not stick". Don't they use day old rice in Korean fried rice?
@@gthornjr Maybe, comment above meant to say that old rice is essential in Korean fried rice.
And I totally agree because it's very hard to make crispy texture with fresh rice.
Andy is the only chef I get out of my way for to actually watch and cook after watching his videos.
Like I watch other chefs and I either fast forward or skip to the next.
But Andy just keeps making sure it’s simple cooking with simple instructions.
Thanks a lot brother 👊🏽
Andy as a 90's kid from America that Eminem reference you made was an instant like for this video lol.
Same here, but I think Andy was paying homage to the great Chef John from Foodwishes Dot Com. who does that exact bit all the time
😆
As an 80's kid, it was a Malcolm McLaren reference for me... Buffalo Girls... where Eminem sampled it from...
@@jameschoi900570s kid agrees
I just got to that part as I read it lol.
Thanks!
Did I heard "wok hei"(Smell of food aroma from the hot wok) ? As Cantonese, it's the first time I saw it is interpretate as the "charred spots" for Cantonese food. What a good visualization way for introducing Cantonese cooking!
There is a reason why kimchi fried rice is so delicious. Traditionally, kimchi used in kimchi fried rice reaches the peak of lactic acid fermentation and begins to taste sour. Then, the salted fish used in making kimchi is broken down into amino acids and becomes natural MGS.
The red pepper powder in kimchi mixes with oil and turns into red pepper oil, which has the best flavor. As a final climax, the sour taste of lactic acid fermentation neutralizes the oily taste of the fried rice and suppresses the spicy taste.
That's why it's delicious.
Ah, natural Metal Gear Solid. A true prescious.
I tried kimchi fried rice once, but did not like it. This may be because I never ate kimchi fried rice growing up, so my palate was not used to the taste.
@@chiensyang김치의 신 맛에 익숙하지 않다면 충분히 그럴 수 있다 생각합니다. 김치볶음밥의 맛은 신 김치의 발효된 맛과 매운 맛에서 주로 나니까요.
@@chiensyang
In the video, you can see that both Chinese-style fried rice and Japanese-style fried rice can easily replicate the same flavor. This is because the sauce from the brand featured in the video is the key to the taste, and the flavors of vegetables are quite similar worldwide.
However, it's nearly impossible to recreate kimchi fried rice authentically. The reason is that the most crucial element in kimchi fried rice is the kimchi itself. Even within Korea, the taste of kimchi varies significantly depending on the region, type, fermentation time, and even family recipe. Additionally, kimchi made by brands from other countries often tastes very different from authentic Korean kimchi. If you use kimchi that doesn’t complement the dish or simply doesn’t taste good, then the kimchi fried rice won’t be delicious.
You can’t go wrong with any of the 3, but there is just something about kimchi fried rice that has a special place in my heart…..and stomach.
Thai fried rice is my favorite. It's such a light, sweet flavor, served with fresh lemon on top. Delicious! I need to try Japanese fried rice rice though. That looks amazing!
I actually don't like Thai fried rice as much...I used to live there for years and I always had issues with adding tomatoes to it (and too much sugar in the area I was living in at the time). Just a preference of course!
I agree. Chinese fried rice is too bland. Thai is the best. Second best is mine made from leftovers.
在台灣，我們說『包手的廚師』煮的菜最好吃！包手的意思是：「手臂充滿了刺青」，這只是大眾的觀念～
正好chef Andy也是雙手有著刺青！更加感受到Andy煮飯很好吃！哈哈
i love how you used authentic ingredients for each versions! i also love japanese style fried rice
There used to be a Chinese restaurant near me that did make fried rice that's was a meal because it had BBQ pork, shrimp and chicken in it. It was delicious, still miss that place 20 years later.
The interesting thing is that for us Chinese folk, fried rice is almost always considered a full meal. It's our favourite way of cooking leftovers. So while there are specific dishes like Yang Zhou fried rice, Hokkien fried rice, or even just the typical Chinese takeaway fried rice, for us it is made differently every time depending on what's left in the fridge from yesterday's dinner. My personal favourites are Char Siu or Lap Cheong egg fried rice with a hint of chili oil.
Fried rice with an egg is a great breakfast choice.
I did just this for lunch the other day, used up leftover Char siu in Fried rice. However, what I do have is either lap cheong, Smokey bacon or Frankfurters as the "seasoner" to give it that salty umami hit 😋
I am from the Northeast part of China, and fried rice is not likely being considered as a full meal based on where I came from. But I would say the fried rice is being considered as a full meal in lots of other regions.
@@jasonyau1536 I know right? All types of salted or processed meats work great in fried rice!
@@yangerlang9040 korean fried rice is also popular in NE china. The Korean (or korean Chinese?) food there is sweeter than Korean food in Korea. They put more sugar in kimchi fried rice, kimchi and cold noodles.
For freshly cooked rice, you can add an egg yolk into the rice and mix it well. It keeps rice from sticking together
Can you elaborate a bit a on this? I heard this recently for the first time, supposedly magic
@@benj0Im assuming the fat from the egg yolk keeps the rice starch from sticking together, similar to how a little oil can keep cooked pasta from sticking together
@@benj0 Separate egg yolk from white. You will need a few depending on how much rice is cooked. For me, 6 egg yolks for 4 portions of rice. Mix into rice (make sure rice is at room temperature and not hot out of the cooker or it will cook the yolk). This will form a coat which you then wok fry the rice as per usual. You will end up with golden egg fried rice!
Thats called golden fried rice.
Just let cooked rice cool down for an hour and break apart lumps without breaking grains, it’s not hard
This may be one of your best videos yet! Incredible knowledge and execution.
Love all your version of fried rice pretty on point on every version for korean one you can melt shredded mozzarella on top too. Cooked kimchi and mozzarella pairs surprisingly well. There is another version of fried rice in dak-galbi(spicy stir fry chicken) restaurant, at the end of the meal they fry rice with left over chicken with spicy sauce, little bit of kimchi, seaweed, sesame oil, and melted mozzarella on top. It pretty amazing.
Simply grilling kimchi in oil releases an incredibly delicious aroma. Without even adding it as a fried rice ingredient, you can just grill it in the oil that comes from barbecuing meat, and you'll have a salty and flavorful side dish. When making kimchi fried rice, instead of using sugar, try seasoning with salt-it’s savory and delicious. If you prefer savory over sweet, I recommend this method.
i was watching a ton of your videos and checked if i was subriced as you said it. i wasnt. now i am. keep on doing what you are doing, you guys are great fun and im learning a lot. greetings from germany.
thanks legend!
Same by me
HAWAIIAN!!! Spam and pineapple fried and added to onion, peas, carrots, bean sprouts, green onions, egg, MAGGI sauce, fried rice!!! Bomb
Surprisingly, there is pineapple fried rice in Thailand.
Nori in Korean is called Gim, thank you for your sensitivity in picking that up and wonder what it is called in Korean. Gim is actually how we pronounce Kim, which is the most common last name in Korean.
more like Kim, a korean family name "Kim"
In the historical record, A guy named Kim Yeo-Ik started cultivating the seaweeds now called Kim after his family name.
@@magmagie7425it's "gim" actually but somehow foreigners think our "g" sound like "k" and "b" sound like "p"
...so "gim" became "kim"
..."bak" became "park"...etc.
But 김(gim) and 킴(kim) are spelled differently in korea
and the word we use for family name and nori is 김(gim)...
So big thanks to mr. Andy for noticing it.
@@wintersince2016this is spot on, bravo. foreigners think it is k because of korean to roman transcription rules.
To be precise, until recently, seaweed was written as "haiyi" in Chinese on the Korean peninsula. It is pronounced "hei". After it was introduced in Korea, it was written as "nori" and pronounced "kim". The word "kim" referring to seaweed was created later and has become established.
Incidentally, until the 1990s, the food now known as "kimbap" in Korea was commonly called "norimaki." The word "kim" or "gim" meaning "seaweed" is a fairly recent invention.
The character and anecdotes of "Kim Yo-ik" are also recent inventions and were added later.
@@wintersince2016 Pronouciation wise, Gim is more correct. Sometimes, G & K, B & P are exchangble when position at first. My point is that Gim comes from family name "Kim(김)"
Thank you explaining about the garlic. People do not understand how something like garlic could have a sweet profile. Especially people that overcook it. I find it challenging, it’s kinda like welding aluminum. The moment where it becomes liquid is so fast, and welding. It is so hard because of that. You don’t want to blow out a hole. With garlic, with of breath, it can change to overcooked and bitter.
You can always add protein on the kimchi fried rice
Pork belly or bacon is nice choice
The one I grew up eating combines Chinese and Japanese and Korean 😂
We used Chinese sausage or sometimes shrimp and shrimp paste+ mushroom/mushroom powder, sesame oil, and soy sauce and fish sauce. Garlic, onion/shallots, peas and carrots. And egg.
I also enjoyed Chinese sausages when I was in the US. I was surprised it was slightly sweet. Cut that bad boy up and cooked it with the kimchi fried rice (because the sausage was sweet didn't need to add much sugar) and the result? it was beautiful.
The spicy Chinese sausage in fried rice is soo good
I recommend a large spoon for frying rice, it will be very powerful and easy to stir-fry
김치볶음밥에 튀기든 조리한 계란후라이. 크....... 정말 맛있어보여요.
계란후라이 빼고 기름범벅 김치볶음밥
@@나도탄핵해라망명하게 저 3가지 중 기름이 가장 적게 들어가는데 무슨
Fired rice of almost every type is delicious. Thai fried rice is also amazing. The Malaysian one is awesome as well. Using lard instead of other oil is always a better choice, especially for the Kimchi fried rice. Thank you very much for your wonderful presentation of world food!
Had a 'traditional fried rice' at a very good Szechuan restaurant recently, it was pale and not overly seasoned. There were many versions of fried rice on the menu, but the trad was obviously made to compliment the spicy and numbing Szechuan spiced dishes, like mapo tofu. They were all delicious.
i'm not a fan of kimchi, but man you made that last fried rice look so good, i'd eat it. it's color, the garnish, the fluff and the saucy crackle, egg, plating. that's fried rice level 100. all three look good of course, but the kimchi one surprised me because i don't like it but now i want that fried rice the most. blew my stomach lmaoooo
uncle Andy, the legend. fuiyyooh
I think there’s a big difference in taste if you eat just plain kimchi (as banchan), or fried/cooked in a dish like this (or kimchi jjigae, kimchijeon, creamy kimchi pasta, or even in gimbap or ssam)
@@andrecanis4894 probably. as most things that get cooked end up with a different taste. i don't like Kimchi as a topping, a side or straight up like that.
pasta sounds next level so does the kimchijeon, it looks perfect and i'd give it a try.
김치 주스로 볶음밥을 만드는 것은 몰랐네요
멋진 방식으로 요리해줘서 감사합니다 😊
Andy, I always watched your videos with happiness, and joy. Korean Kimchi Fried rice(김치볶음밥) looked great, and very luxurious, cause most Kimchi Fried Rice(you might already know) is very humble and non-formal food and mostly raised Mom's touch. Always thank you for your marvelous cooking and the the foods I've watched.
excellent video. It's impressive that you added details to the material to bring out the local characteristics.
tips for better kimchi fried rice
1) try butter or margarine instead of oli. oil is classic. they are also good choice
2) just put kimchi without gochujang. for simple cooking, we dont use it sometime. the taste is still good.
3) pork, chicken, shrimp is good option.
4) add sesame oil only what you are going to eat, if you made a lot of fried rice. it become tasteless, if you left the oil for a long time.
ガーリックライスとチャーハンの融合
Andy, I absolutely love your reference to chef John with your “around the outside, around the outside”!!
I thought it was an Eminem Reference
You gotta have a layer of charred rice on he bottom for the korean fried rice, adds another layer of texture and tastes amazing!
Andy, your Egg Fried Rice changed my life since you drop a short. So tasty. Can’t stop having it. Your videos are so so good. Teaching me massively! Thank you! ❤️
In the Cantonese version I would use diced lap cheong, Chinese sausage for
the meat source.
I would also drizzle a little sesame oil on top just before serving.
All of them are good and it depends on what you are in the mood for on a different day. The kimchi fried rice has the edge with a running yolk and sesame oil.
In China, Fried Rice is usually used to make use of the leftover rice, so we usually use some ingredients that are often used at home. Eggs and ham are often found at home! Carrots are the highlight of Fried Rice! Generally, Chinese families don't cook Fried Rice specially! My mother is like this! Personally, I think Fried Rice is a little greasy!
日本のチャーハンには、酒とニンニクは入っていないよ。
あと、卵液をフライパンに入れたら、すぐに温かいご飯を入れて、急いで卵液とご飯をお玉（ladle）で混ぜる。
理由は、日本のお米は粘り気があるため、卵液とご飯を混ぜて加熱し、お玉をうまく使いながら卵だけ固まらないようにご飯をパラパラにするんです。
あと、料理が苦手な人は、あらかじめボウルに卵液と温かいご飯を混ぜて、フライパンでパラパラに炒める方法もあります。
お米一粒一粒に卵がコーティングされるので、簡単に調理ができます。
お酒は入れるとこはいれてるかな
特に家庭は入れるレシピありますね
ニンニクは入れない！🧄
肉は生肉じゃなくてチャーシューだよね…
今時いくらでも調べられるのに
どこでこんなレシピ見たんだろ…
マジか、炒飯と言えばニンニク炒飯でしょ
ここ一ヶ月で5回くらい色んな店の炒飯食べたけどニンニク入ってないの一つもなかったぞ
@@cbx3323 炒飯のレシピ検索したけど、ニンニク入ってないのがほとんどだったよ。
Parapara? De nanidesuka?
@@I-am-not-human-being普通のチャーハンにニンニクは入っていないけど、ニンニクチャーハンは最近はメジャーではあると思う。
As a Korean, I only use Kimchi and rice to make Kimchi fried rice. I don't add anything but the fried egg. What you really need is only well fermented tasty Kimchi.
햄도 좀 넣지
@@철산-f3y ㅎㅎ 그러게요
All amazing...if I could choose one, it'd have to be Korean kimchi fried rice as well. Note: I like mine with bacon or pork belly pieces (the same that you put in the Japanese fried rice) as it does up the flavor profie. AMAZING video...simple and really well done!!
Another great video Andy! I always look forward to your uploads. Thanks for shouting the postage, your cook book has been ordered.
Just grabbed the cookbook, thank you for the free delivery! ❤
I would love the Japanese fried rice.❤
There is no such thing as too much garlic. I'm gonna try making the Japanese rice cause that looks amazing. The kimchi fried rice is always a hit can't go wrong.
Watching you whisk the eggs with chop sticks made it the real deal.
Bravo good sir!
これ日本ではガーリックライス garlic rice と呼ばれる料理に近いです。いわゆる日本のチャーハン fried riceとはちょっと違います。一般的にガーリックライスには卵が入っておらず、鉄板焼屋さんやステーキハウス、焼肉屋、居酒屋などで提供されているメニューです。一方、チャーハンにはニンニクは入っておらず、中華料理屋かラーメン屋で提供されています。Andyのはこの2つの間のようなレシピですね。
おれチャーハン作る時ニンニク入れてたわ
あれチャーハン時なかったのか
@@gg7992 ガーリックチャーハン、ニンニクチャーハン、みたいにニンニクが入っていることを示して提供されることはありますよね。レタスが入ったチャーハンは「レタスチャーハン」、鰹出汁の入ったものは「和風チャーハン」として提供されるように、generalなチャーハンとの差異がその名前の中で示されるわけです。
일본인들 귀여워 😊
これってラーメン屋の中華風卵チャーハンじゃないっすか？
ラーメンは明らかに日本化したラーメンがあるけど、炒飯は別に日本アレンジはなく中華料理として敬意を払って食べてたわ😮
Correct, no chili on traditional Cantonese fried rice because Cantonese people used to be highly "allergic" to chili. In fact traditionally the cuisine, is more on the blander side not as bland as some other cuisines because it's still quite flavorful. But lot's of dishes don't much spice. The standard seasoning salt, sugar, white pepper (depends on family), soya sauce (light and sometimes dark), and fermented bean pastes.
But depending on the dish, spices are use generously, like roast pork belly. If you hear Cantonese people boasts about retaining original taste, because spices are not used often including chilies. But ginger is the god spice in Cantonese cooking. Uncle Roger's fried rice is the Malaysian Chinese style which does come from the Cantonese style but it's Southeast Asia so chilies are inevitable.
So, what I meant by allergic to chilies. It's because of the concept of yeethai or hot air. Eat to much food that gives you hot air, you become sick. There is also cold air, same thing happens but with cold foods. Chilies are by far the number 1 enemy because it's spicy gives heat to your body. If you grew up with Canto parents you will hear them yelling "YEETHAI AH!" It's a complicated mess some foods you don't expect to have hot air has hot air an example, chocolate. So you will even see some families don't even use white pepper.
I have a Cantonese mom and this person is right. Cantonese food is originally quite bland actually.
Korean flavors seem to vibe very well with chefs and people who cook for a living, because the flavors are very strong and bold and cuts through palette fatigue. Dishes with milder flavors are still delicious and may be the favorite of someone who doesn't taste things all day every day, but for a lot of cooks, they need that punch of spice/acid/fermentation Korean foods seem to have.
palette fatigue... so that's why foods taste better after a break? lmao. TIL.
@@tony2shanks Pretty much. I used to be a line cook and I was constantly tasting things all day, palette fatigue hit me pretty hard and eventually everything I ate in my off days I had to add a ton of salt or drench in hot sauce.
Yeah, Fried kimchi with fried rice is like da Perfect match. I can tell you that.
All your fried rice looks good. As a Korean, I really want to try your kimchi fried rice. It's mouthwatering 🤤
Time to declare Andy as king now?
Insanely brilliant recipes Andy, just tried them out. Tasted sooooo delicious
김치볶음밥에 고추장은 첨 보네요 ^^ 저도 한번 해봐야겠네요
그냥 고춧가루 살짝 넣어도 맛있음 ㅎㅎㅎ
베이컨과 버터로 해도 맛있고요! (참기름과 식용유가 없다면 버터로 김치 볶아서 해 보세요 김치랑 버터가 아주 잘 어울립니다 ) 그리고, 꼭 김치국물을 넣어야 하는건 아니에요 ㅎㅎㅎ 너무 눅눅해지는게 싫어서 저는 김치국물 거의 안넣어요 김치만으로 충분합니다 ^^
그리고 가능하면 조미된 김이 훨씬 좋아요 왜냐면 모자란 간을 조미김이 해주거든요
저는 처음에 김치 볶을 때부터 고추장 약간 넣고 김치국물 그대로 해서 볶아요. 고추장이 약간 들어가면 맛이 좀더 강해져요.
日本人ですが、このレシピの炒飯は食べた事がありません。中国の炒飯も全く違います。卵炒飯が一般的、あとは長ネギ、にんにくくらい。日本の炒飯は、ラーメンと同様、在日中国人から伝わり、日本で独自のアレンジがされます。無数のアレンジがあります。一般的には、叉焼のみじん切り、にんにくのみじん切り、なるとのみじん切り、長ネギのみじん切り。胡椒、塩、中華スープで味付けします。蟹やレタス、エビ、様々な具材を使います。味の好みは人それぞれ、優劣はナンセンスかと思います。いちど本格的な中華料理店の炒飯、日本の町中華を試してください。インドネシアにはナシゴレン、という美味しい炒飯もあります。あなたの作る炒飯はどれも食べたいとはおもいません。シェフとしてのプライドがあるならば、現地で食べ歩きする事をおすすめします。
Totally agree with your opinions! To be honest, none of the fried rice he made truly represent the authentic style of each!
Depends on where you are in the world of course but here in Germany getting some actual Gojujang was a much bigger problem than acquiring Kimchi... I just made it myself, but you can also buy this as a "healthy trend food". It often isn't fermented then, though, just kinda pickled.
I'll try that Kimchi fried rice though, sounds delicious and I love spicy food!
wow! you made Gochujang yourself? that's awesome!
@@babooticable No, it was Kimchi that I made myself. My sentence was a bit unclear though, I have to admit. ;-)
Well, adding Gochujang in fried rice is kinda rare thing in Korea.
Tbh, Gochujang to Kimchi fried rice is a big no to me. I only use soy sauce and Gochugaru (Red pepper powder) to make the color red.
I'm Chinese Indonesian and I ensure you, I too, put an unholy amount of garlic in my friedrice.It's the best thing in the fried rice ngl.
As a CN people, i had to say, we have a lot of fried rice style: yangzhou,canton, wuhan,or yunnan/fujian/sichuan style even xinjiang style. A lot of style to kill your brain to choose one of them in everyday.
Thanks for the tip with the cookbook, just ordered mine
Love the japanese version bro. Keep it up uncle Andy 😆
me too
12:27 No...... No. Korean cuisines NEVER contain jasmine rice. Short grain rice is mandatory. Jasmine rice in Kimchi fried rice is "Fusion Cuisine"!
THANK YOU.
I don't even i'm qualify to say I approve this kimchi fried rice as Korean, Really respect your knowledge and passion. Thank you
My favorite is the Japanese fried rice because it has all the ingredients that I like and there is no sugar. I don't like sugar in food unless I am baking or the tomato sauce is too acidity, which is rare for me. I love your cooking and your explaining and tips, that is why I subscribed . Always great!
This was a great watch. I grew up on Cantonese and Japanese style (I'm biracially Japanese and Filipino, and I grew up in a town in New Jersey with a large Chinese population). Korean style is new to me, but probably my favorite now too.
BTW, "nori" is Japanese. The Korean version is called "gim."
Just ordered. Love your down to earth approach
I'm korean and I have never heard of putting gochujang in kimchi fried rice in my life.
Kimchi fried rice usually tastes light, while using gochujang gives little bit of heavy flavor and sweetness.
But there is no absolute rules for every recipe.
I will definitely try Andy's style.
Thank you for your recipe!
I'm Korean and there are times when I feel like the kimchi doesn't have enough flavor I put a tiny bit of gochujang or I have homemade soondubu paste that I add just a small tablespoon of when making it and it's soooo gooooood. You should try it :))))
고추장 넣는 곳도 많음
저는 넣어 먹습니다.
고추장 넣는데
고추장 넣는데 무슨 절대 안넣는 것처럼 써놨네
고추장넣는게 더 맛있는데
8:57 This is important. Pour the sake and soy sauce around the outside not directly into other ingridients will allow the liquid rise up the temperature quickly, releasing amora and preventing the rice from getting wet. If you are using a regualr non sitck pan (which you can use to make fried rice, and with right amount of heat, you can still get wokhei out of it), shift the ingridients to a side cleaning up some spaces for the liquid, once the liquid goes in and got some temperature, toss the rice back on to it.
9:14 You can actually add any ingridients into a fried rice. The key point is to control the moisture. As long as the ingridient you add in doesn't release moisture making the rice wet, add whatever you like into it. Bacon, shrimp, salted egg, chicken thigh, chicken skin (crisped chicken skin w/ chicken oil is god tier must try), beef or even diced steak, any kind of preserved meat, you name it!
This Filipino breakfast is a "Silog"(sinangag or fried rice + sunny side- up itlog or egg).Silogs can be paired with different kinds of fried meats such as Spam & sliced minced chicken or beef, longganisa(filipino pork sausage), hotdog, corned beef,pork or tuna; dried fish, anchovies,tocino(cured chicken or pork), beef tapa.
Japanese and Thai fried rice is delicious.
Here from. Alaska USA. I'm half korean we call nori, Kim.
a general rule of thumb for chinese cooking (and perhaps other asian or even western cooking), you put stuff with aroma and spice into the wok/pan first, like shallot/spring onion/garlic etc. if you put unseasoned main ingrediants in first like you did in this video, they won't have as much flavour penetration no matter how much you season them afterwards.
I agree. I watch a Channel called Aaron and Claire, check it out if you don't know it, and Aaron has taught me what you're saying. I now start off any fried rice with a decent amount of oil that you season with the spring onion whites and (in my case), a touch of garlic. It goes so fast too, but the rest of your dish is then seasoned with an oil that has garlic and onion flavours throughout it and it is a game changer.
@Ballacha I cook on electric which slow to get hot but also to cool down. How do I prevent the aromatics from burning and the garlic getting bitter while still having enough heat to cook the rest of the dish?
@@randysem completely remove the pot from the heat source between adding ingredients and rather keep it at a medium high heat so you don't waste too much time
@@spill1t Thanks!
All 3 dishes look stunning. Make me very hungry even though I just ate... perhaps you could add in all sorts of fried rice from other parts of Asia to the competition as well!!!
I'm always ridiculously excited to watch Andy cook, and realise l already have all the ingredients l need. Korean fried rice tomorrow.😊 Also, l have a round bottom wok and gas burners. l use the X shaped cradle that the espresso pot (moka) rests on, on the wok burner to stabilise it.
Normally, when I cook kimchi fried rice I either use bacon or chopped pork belly. You can try to use German continental sausage or Spanish chorizo from Aldi as well. Anything with pork goes well with kimchi. Nice video Andy.
참치캔을 넣어도 맛있어요 ㅋ