We made this recipe based on pantry ingredients: https://cooking.nytimes.com/recipes/1018097-kimchi-fried-rice?smid=ck-recipe-iOS-share
Our modifications: first, we used whole radish kimchi (chonggak kimchi), which we diced. Second, we omitted meat from this version. Finally, at the end of cooking we garnished with chili crisp (house made by Hanabi Ramen). (Aug. 2025)
Note: Another time, we browned diced spam (approx. 4 oz) in a separate nonstick pan, which we folded into the kimchi fried rice. (Aug. 2026)
