Uploaded May 2026 | Updated September 2026, 3 weeks ago
Watch this video ad-free and get the full article and recipe by becoming a Super Frienji of Kenji. Join the club to get the full build, trade notes with fellow kitchen obsessives, and hang with a community of cooks and food nerds swapping tips, stories, and secrets: patreon.com/posts/157314552
If you want to help me write my next cookbook and see your name printed in it, join at the annual Cookbook Club level for even more recipes, livestreams, Q&As, and more.
Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work.
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji
TOOLS & COOKWARE:
Check out the wok I helped design with Our Place: fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji
MY SHOP:
kenjilopezalt.com/shop
BOOKS:
Signed, personalized copies are available here:
The Food Lab: booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
kenjilopezalt.com/books
SUBSCRIBE
Instagram: instagram.com/kenjilopezalt
Tik Tok: tiktok.com/@j.kenji.lopezalt
Patreon: patreon.com/kenjilopezalt
Website: kenjilopezalt.com
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
Watch this video ad-free and get the full article and recipe by becoming a Super Frienji of Kenji. Join the club to get the full build, trade notes with fellow kitchen obsessives, and hang with a community of cooks and food nerds swapping tips, stories, and secrets: patreon.com/posts/157314552
If you want to help me write my next cookbook and see your name printed in it, join at the annual Cookbook Club level for even more recipes, livestreams, Q&As, and more.
Joining my Patreon, purchasing my books and products, and subscribing to my social media channels is the best way to support my work.
You can get any of my books (The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: booklarder.com/search?q=kenji
TOOLS & COOKWARE:
Check out the wok I helped design with Our Place: fromourplace.com/products/carbon-steel-wok?utm_source=influencer&utm_medium=youtube&utm_campaign=kenji
MY SHOP:
kenjilopezalt.com/shop
BOOKS:
Signed, personalized copies are available here:
The Food Lab: booklarder.com/products/the-food-lab-better-home-cooking-through-science1
The Wok: booklarder.com/products/the-wok
And my Kid’s book, Every Night is Pizza Night: booklarder.com/products/every-night-is-pizza-night1
You can also buy my books anywhere books are sold, or from these online retailers:
kenjilopezalt.com/books
SUBSCRIBE
Instagram: instagram.com/kenjilopezalt
Tik Tok: tiktok.com/@j.kenji.lopezalt
Patreon: patreon.com/kenjilopezalt
Website: kenjilopezalt.com
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
