Kimchi and Smoked Brisket Fried Rice

Why It Matters

The recipe fuses Korean and Texas BBQ flavors, giving chefs a high‑impact, low‑cost menu innovation and home cooks a versatile, flavor‑rich dish.

Key Takeaways

• Smoked brisket adds rich, umami depth to kimchi fried rice.
• Use day‑old jasmine rice and sesame oil for optimal texture.
• Combine kimchi juice with gochujang and soy for smooth sauce.
• Crispy rice bottom achieved by pre‑heating pan and proper oil.
• Substitute brisket with bacon or pastrami for accessible variations.

Summary

Chef Kenji Lopez‑Alt teams up with Hey Bagel co‑owner Andrew Rubenstein to test a new collaboration: smoked brisket kimchi fried rice. The recipe draws on a leftover Texas‑style brisket from Outsider Barbecue, a year‑old city favorite, and pairs it with fermented kimchi for a bold, cross‑cultural dish.

The cooking process emphasizes texture and balance. Day‑old jasmine rice is tossed with sesame oil to keep grains separate, while kimchi is diced and its juice strained. Kenji blends the juice with gochujang and soy sauce into a smooth liquid, then stir‑fries the rice with rendered brisket fat, achieving a slightly crispy bottom.

Kenji notes that gochujang can clump if added separately, so he emulsifies it with the kimchi juice first. He also jokes about swapping kimchi for sauerkraut to mimic a Reuben, and suggests a pop‑up with Outsider Barbecue’s owner. The final plate is topped with scallions and a crispy fried egg cooked in a titanium pro pan.

The dish illustrates how premium smoked meat can elevate a simple fried‑rice staple, offering restaurateurs a scalable fusion concept and home cooks a flavorful, adaptable recipe. Its flexibility—bacon, pastrami, or other cured meats can replace brisket—makes it a practical addition to diverse menus.

Original Description

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0:00 Smoked Brisket Kimchi Fried Rice

0:09 Why leftover brisket makes amazing fried rice

0:45 Crisping the brisket

1:04 Preparing aged kimchi

2:10 The kimchi-gochujang sauce trick

3:14 Why kimchi and brisket are perfect together

3:44 The best rice for kimchi fried rice

4:45 Proper wok preheating

5:15 Frying the rice

5:34 Adding brisket, kimchi, and scallions

6:00 Tossing in the sauce

6:36 Crispy rice on the bottom

7:13 Frying a crispy egg

9:26 Easy substitutions and serving ideas

9:55 The final taste

10:30 Thanks for watching

CREDITS

Shot By: Kenji Lopez-alt and Lena Davidson

Edited By: David Zimmermann and David Hudson

Produced By: Kenji Lopez-Alt and Lena Davidson