Uncle Roger Review MAANGCHI Kimchi Fried Rice

Hi Uncle Roger! Thank you for liking and watching my recipe! No wonder everyone likes your videos, you are so funny : ) I always add a bit of water to my kimchi fried rice to make it moist, I've been making it this way for decades. Enjoy your cooking!

Maangchi is ultimate auntie, not even a roast can touch her

I have SUCH a soft spot for Maangchi, she taught me how to cook! My mother is a frankly abominable cook so I grew into adulthood not even knowing how to chop an onion, but she explains everything VERY simply so I was able to slowly figure things out. Mind you, that meant I only knew how to cook Korean food for a long time, which was the opposite of a problem for me but drove my family insane.

I actually like putting in a simple sauce of gochujang, kimchi brine, sugar, and sesame oil to my kimchi fried rice, because I like mine a bit sweet. Tuna or Spam goes well with kimchi fried rice as well. Also, the most important step in the dish (in my opinion) is to make green onion oil (파기름) at the start, the difference is quite noticeable at the end.

As a Korean, I add a little gochujang to my kimchi fried rice to make it more red and spicy. It can add more flavor than kimchi alone. (You can also add kimchi water too, but it gets too watery) Also we first saute the green onion in oil to add a little flavor the oil and make green onion oil (파기름). I think she close the lid to make the crispy crust at the bottom of the pan, which I think is essential in korean-style fried rice, but i definitely wouldn‘t add water… that part was just so wrong.

My Korean girlfriend was very frustrated about this criticism of added water and gochujang. The water helps distribute the kimchi flavour in the pan, especially if there is not much kimchi juice and will cook off very fast. Although it can be left out, gochujang is a staple in kimchi-fried rice.

Haiyaa uncle Roger make mistake. Gochujang is hot pepper paste (fermented soybean baste is doenjang). Uncle Roger call it by wrong name, but I still won’t put it in kimchi fried rice

Auntie Maangchi single handedly taught me to cook (except for my home food - Indian). She is the sweetest person in the world! I know Uncle Roger loves her like all of us do❤

Uncle Roger, you should invite all your uncles and aunties that you’ve reviewed over the years and make them all face-off in a cook off

Maanchi is so adorable. When I first watched long ago, I thought she was weird wearing those odd hair clips/ little hats on her hair. Then I realized that’s what makes her so special. Her hair items was her signature along with her awesome recipes. She can do no wrong.😅

Gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. Gochujang means a bomb of msg + sugar + salt + red pepper.

I love maangchi recipes , everything she cooks is delicious and the recipes are accurate 🥰

Even auntie Maangchi can't escape from uncle Roger roast.. 😂😂

Poor Maangchi she couldn't escape Uncle Roger's wrath haha. I use a fair bunch of her recipes, my favorite one is that spicy ice cold noodle soup I make on very hot summer days (it's called Mul-naengmyeon), I recommend anyone to try it it's very refreshing.

hahahaha I’m Korean and what surprises me is how uncle Roger’s points actually make sense! That’s definitely kimchi paella not kimchi fried rice lol he even knows you don’t normally add gochujang to the kimchi fried rice lol hilariously sarcastic, must be truly into Korean cuisine especially kimchi fried rice

I think depends on the taste of kimchi you are using, Gochujang can be necessary or optional. As a Korean, I never put Gochujang into my Kimchi Fried rice but my best experience of kimchi fried rice actually had the Gochujang.

Uncle Roger never gets old always so funny😂
Our enemy always remain Jamie Oliver
I expected him to roast Jamie when de-veining the prawn

Hello Uncle Roger!
I always was sooo curious about Kimchi.
thanks to your videos, I know now how to make Kimchi fried rice! I will try that, too!

So glad to see that even Uncle Roger feels compelled to wave back at Maangchi at the start of her video.

As a korean, I can say that Gochujang is a bit weird, bit I think it is relatively fine. It is probably for the salt and color. It also makes it more spicy(ish). Kimichi isn't that spicy, so if you want it spicier, you can add Gochujang.

Fun fact: actually Korean fried rice can be a bit wet, I felt scared when seeing how many wet ingredients they put into fried rice at first too, Korean fried rice is supposed to be wrapped in red sauce a little be wetter than Chinese style one and sometimes with cheese on top. Still, it is a bit weird to put such a lot of water in it

Actually, Korean has two different version of fried rice. One is just like usual Chinese Stir fried rice, focusing on crispiness and prevent sticky texture. BUT THE OTHER VERSION. Just like Maangchi's, Serving on a pan(yeah it's similar with spanish Paella), Crispy outside and moisture inside. FANTASTIC🥰 And sometimes we eat this after eating dishes like Zim-dak(Soy sauce chicken in pot), Dak-gal-bi(Spicy Chicken on an iron grill pan), Sam-gyub-sal(Pork balley on an iron grill pan).

you leave maangchi alone!!!! she’s an angel and can do no wrong

Doesn't matter if its fried rice or paella, it looks delicious af

I love Maangchi's cooking so much, she's the one I referred to when I want to learn about Korean food.

I remember cooking one of her recipe (honey garlic fried chicken) for my brothers (one is cousin) and i remember how my brother told my mother how good i am at cooking 😂and my mother complaining why I don't cook for them 😆 All thanks to aunty maangchi.❤

When I moved out to go to university I would watch her videos whenever I felt lonely lol. Didn’t even end up trying the recipes until years later, I just wanted the comfort 😂

Thank u Uncle Roger for introducing me to Bokksu. It's my favorite guilty pleasure ❤😂

Two of my favorites! Maangchi will forever be my auntie. As a white woman married to a Korean man, her recipes are now our family recipes. I know I made it right when our noses start to run 🤧

Lol, the moment she put seafood on top the rice, my immediate reaction is “That’s paella !”😆😂🤣

Maangchi and Uncle Roger is a dream collaboration.

I have been watching her for 6-7 years. She is a gentle soul.

As a Korean ive been eating and making kimchi fried rice my whole life but ive never seen anyone put water in kimchi fried rice

You cannot come for her. She is an absolute treasure.

9:47 This moment , this reaction its just priceless. I've watched it so many times now

Auntie Maangchi is my go to for any Korean recipe. She’s amazing ❤️

8:20 haiya actually gochujang in kimchi fried rice is pretty common la. It makes the taste richer and adds spice and flavour. Some might put it in straight, some might mix it with sprite/corn syrup/soy before putting it in. My old boss used to make it like that. The deliciousness is until your mother cannot recognise that kind of delicious.

I love auntie Maangchi. She’s so wholesome.

I’ll listen to Maangchi before Uncle Roger lol she can do no wrong in my eyes. She’s how I got started making Korean food

I like how he doesn't roast the living shit out of her when she does wrong. Using a pot instead of saucepan/wok for example or adding water. But I got to say that Maangchi is just adorable, you can't be mean to her.

I’ve always added a little gochujang when I make it. Good for the color and lots of extra flavor, especially when the kimchi is more fresh

She had me at "this is a one pot meal" ❤

7:47 I think she used water because it's hard to travel with briny kimchi... every Korean cook knows that travelling with kimchi is a losing proposition -- the liquid always manages to spill out of the jar no matter how tight the lid so I think Maangchi played it safer/neater by bringing a fairly dry kimchi without so much brine. And I'm really surprised that Uncle Roger confused Gochujung with Daenjung (Korean version of miso). These two are so different and Gochujung sauce is getting better known by even Western chefs now.

Traditional Korean kimchi fried rice is very different than traditional Chinese fried rice. No massive wok hei. Its rather moist by nature and cooked rather slowly. What she's doing is perfectly fine. Her response "I've been making it this way for decades" is a polite way of saying "I have forgotten more than you have learned. Chill kid" LOL

gochujang definetly goes with kimchi fried rice, i think you may have thought of doenjang. also green onions are typically fried for the fragrance of the oil in the beginning of cooking, it is very very common in Korean cooking

Uncle Roger is a stickler for details - superb !!

9:42 "Paella!" by Uncle Roger sure sounds familiar to another famous "Yea-ah!" quote we all know and love.

I'm from Valencia, Spain, and I keep being amazed at how Valencian and Asian culinary culture come from exactly the same place... when the chinese brought rice and oranges they didn't know what they were doing.
That rice looks amazing, it reminds me of "Senyoret" rice

Gochujang is fermented chili pepper paste, not fermented bean paste as Uncle Roger commented, and should definitely be added in kimchi bokkeumbap. Daenjang is the fermented bean paste. Also, with kimchi fried rice, it's ok to use fresh rice instead of day old rice because kimchi fried rice is meant to be wetter than chinese or japanese style fried rice. Haven't said that, kimchi brine is a necessary ingredient too.

Auntie Maangchi is so precious! Uncle Roger, you’re going too far 😢😢😢

Queen Maangchi is the best! She is so sweet and all recipes I’ve tried tastes delish. Doesn’t matter what she calls it or what she puts in it (even water in fried rice!) tastes goood.

His ''PRAWNSTAR'' had me rolling on the floor🤣🤣

Uncle Roger totally saw exactly what I saw when she added the seafood. It became Paella. Haiyaa!
Paella very good and I am sure this is also, whatever you call it.

💜So I made home made fried rice today, thanks to you. I think you would be proud! So good to have some light entertainment in these weird times. Well done Nigel!💜

uncle roger can never get cancelled. he’s that iconic. 🧡

Uncle, actually the red bean paste works well with kimchi, especially in kimchi soup. Korean fried rice is wet compared to other Asian fried rice. And their rice is short-grain rice. So wet a bit.

Uncle roger saying you deserve to die if you’re allergic to a lil sesame seed had me crying😂😂

Uncle Roger please go easy with Maangchi she is so cute auntie 😂❤

Maangchi is my queen, my teacher, my lord

I don’t put gochujang or soy sauce so I understand Uncle Roger. 😂
Kimchi, spring onion, oil, some meat(i prefer pork), dashida(msg), a little bit of sugar and cold rice is all i need. But every family has different recipe anyways:)

We dont know that we need a word "prawnstar" until uncle roger said 😂👌

Wow, this video had me laughing from start to finish! Uncle Roger's reactions are priceless. I can understand why he's reviewing Auntie Maangchi's kimchi fried rice because he always trusts her recipes. But oh boy, the comedy begins right away with Uncle Roger calling Auntie Maangchi the "KRclip Korean Julia Child." I love his humor and how he makes fun of her using two pots and the whole "one pot meal" concept. And the way he teases her about the kimchi not being sour enough, comparing it to his ex-wife, is just hilarious.
Uncle Roger's commentary on the cleaning of the chopping pot and the Asian parent's love for their chopping boards cracked me up. And his insistence on bringing his own knife when traveling, making it the "Asian Second Amendment," had me in stitches.
As for the actual cooking process, Uncle Roger is not shy about sharing his opinions. He's disappointed that Auntie Maangchi adds water instead of kimchi brine, and he even compares it to a Jamie Oliver mistake. And when she adds the gochujang, he points out that it doesn't go well with kimchi fried rice, but hey, it's still delicious.
But the real comedic moment comes when Auntie Maangchi plates the seafood kimchi fried rice and Uncle Roger immediately calls it "seafood kimchi paella." His reaction is spot-on, and he doesn't hold back on his criticism. However, despite his critiques, he still addresses her as Auntie Maangchi because he knows she's great at traditional Korean recipes.
Overall, this video is pure entertainment, and Uncle Roger's reactions and comedic timing are on point. I thoroughly enjoyed it, and it's great to see his humor shining through even when he's in the middle of his own cancellation. Keep the laughs coming, Uncle Roger!
Now, onto Maangchi's Kimchi Fried Rice - it looks delicious! I love the combination of seafood and kimchi, and the flavors must be amazing. The presentation is beautiful, and it's making me hungry just watching it. I appreciate Maangchi's attention to detail in preparing the shrimp and scallops, and her use of kimchi and gochujang adds that authentic Korean touch. I can imagine the flavors blending perfectly, creating a mouthwatering dish. I definitely need to give it a try and see if it lives up to Uncle Roger's high standards!

You will never be canceled to me Uncle Roger

she's my favorite Korean food chef. I bought her books and it is a stable in our house for dinner time.

I haven't made fancy shrimp kimchi rice like this before, but I've made the bog standard stuff several times. Adding the gochujang with some water is 100% what you resort to when the kimchi you get doesn't have enough leftover juice/brine to flavor the rice when cooking. If you make it with JUST the kimchi then the flavor just won't be strong enough.

Me hoping he doesn't roast her too much because Maangchi is who I've learned Korean cooking from and I don't want to have gotten it all wrong

Nigel roasting Jamie every episode makes me smile so hard.

Maangchi is amazing..I follow her recipe to make kimchi and it was so good 😭😭 Like what a hell a french girl can make good kimchi the first time. Thanks to Maangchi.

I think it was her own take of "Kimchi fried rice" and not the traditional one we normally eat. You're right though, Maangchi is a legendary cook!

I almost spit out my coffee when he said the prawnstar.😂😂😂

Ahh, I love her cooking! I have her cook books! ❤

Tbh Julia Child deserves an "Auntie" title. I learned so much from her shows

I love Maangchis content so much, following her for 11 years now, time is passing so fast.

That "Prawnstar" line was fire. 😂

I should have known better than to eat while watching this. Uncle Roger you're gonna make me choke laughing! Don't kill nieces who love you while you fighting snow flakes. Lol!😂❤

Love Maangchi, I remember watching her kimchi video many moons ago. Think her daughter was on it.

love the fact she had a nice beer at the end. definitely party aunty! she redeemed herself with the beer.

gochujang is spicy pepper paste , also it is used in kimchi fried rice . i lived in korea for 11 years everyone makes it this way.

She said and used Gochojang, a chili paste, which is a correct seasoning for Kimchi Fried Rice. Uncle Roger is confused it with Doenjang, a fermented soy bean paste. Also she stired the rice because short grain rice is sticky, you can not "toss it" around like long grain rice. The Kimchi Fried Rice is left to cook without stirring to get a crispy, almost burn crust at the bottom.

I'm Korean, and Uncle Roger is saying the right thing.
It is basic not to put red pepper paste in kimchi fried rice. Depending on your preference, some ham is included, but generally only green onion + kimchi + rice is used, and eggs baked with garnish are served.

I love Maangchi! But I learned as much if not more Korean cooking from Aaron Huh from Aaron and Claire. I really hope to see you do a video on him someday!

I also use auntie Manchi kimchi recipe to start of. After the enchantment, my cousin said tasted like the korean restaurant in London. 😁😁😁
P/s: Uncle Roger, you can cook with fresh rice. I just did it today. I used Basmathi rice. It doesn't clump together at all. So NO NEED overnight rice. You want photo, i can send you as proof 😂😁😎
Fyi, i add gochujang too, it enchanced flavour. Haiyah, you don't know how to cook one la. 😂

Me too, everytime I want some korean dish, i always watch Aunty Maangchi. She is the best.

Maangchi’s so cute 🥰 Don’t change who you are and what you do Uncle Roger, we love you as you are. Your army of fans will never let you be cancelled 👍

She’s pretty cool at cooking. Her foods are good too. Not all asian country uses MSG

Korean here. My mother and always used gochujang in her kimchi fried rice. Koreans also tend not to use day old rice all the time.

She is so wholesome. I am worried about how you are gonna be with her 😅

Maangchi I love so much, her recipes basically always O.G Korean flavor like my mom made. I could argue on her behalf until putting the shells in. WHAT? Maangchi, why?:( I am Korean, never seen the shell put into rice like that my whole life except in non-Korean dishes😢

As a Korean, so impressed that you know Dashida 😊 she made paella not kimchi fried rice this time 😮

My wife is Korean so I've eaten my share of kimchi bokkum bap. Been waiting for Uncle Roger to review a video like this.
That seafood is fancy. We make it with cubed spam and put a fried egg on it.

Maangchi is my cooking guide! I follow her for good Korean food 😊

I like Maangchi so much. That’s how I start making my kfood 😂.

My own kimchi fried rice recipe is garlic, sliced pork, kimchi, kimchi brine, left over rice seasoned with soy sauce, sugar and pork seasoning powder, and leeks 👍🏻 I'm Vietnamese so this may not be the traditional taste but give it a try!

I love Maangchi, she's the best. So much good food. So much cuteness.

She is so good, her recipes are easy to understand and easy to make.

total ♥ for uncle Roger and by my count it's 3 different cooking vessels including the rice which was cooked in a different pot. ♥ to aunty Maangchi to as I watch her to ☺. Ty for liking Aussie fried rice btw ☺ Australia is a multi cultural place so its nice to have a lol with my friends, including my Asian friends. I really hope you are not cancelled. ♥♥ love the roasting of Gorden. I will recommend in future you take on his "breathy" commentary while commentating recipes. Had to pause half way as we lol to much, needed a bathroom break ☺

I love Maangchi! But I also love that he used clips from Aaron and Claire's channel!!! I loooove their videos and style ("Don't worry about it~")

She's my childhood hero 😂 Whenever I try her recipes, they always turn out good. Maybe this is a hack for when you're at a camp? haha maybe she couldn't bring her wok, cause its too big.

So true about carrying your own kitchen cutleries when travelling. If you're thinking about cooking something serious, you'd very rarely fine adequate tools in an Airbnb's kitchen unless perhaps the host(ess) is a professional chef in his/her main job. Besides knives, I'd also bring with me measuring spoons, kitchen weight scale, chopsticks, and long chopsticks. Maybe some sesame oil and gochugaru too depending on ingredient availability when I Google them for nearby markets.

Maangchi is really awesome. Best Korean online cook ever.