Kimchi Fried Rice – Kimchi Fried Rice is one of Korea’s most beloved comfort foods — a simple, satisfying dish that combines the bold flavors of kimchi with the comforting texture of rice. Known locally as Kimchi Bokkeumbap, this dish beautifully showcases the essence of Korean home cooking: using everyday ingredients to create something extraordinary. Traditionally made with leftover rice and aged kimchi, this meal is quick to prepare yet bursting with tangy, spicy, and umami notes.
Recipe Overview
Cuisines: Korean
Course: Main Course / Side Dish
Servings: 2
Calories: 420 kcal per serving
Prep Time: 10 minutes
Active Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Equipment Needed
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Large non-stick skillet or wok
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Wooden spatula or spoon
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Mixing bowl
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Cutting board and knife
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Measuring spoons and cups
Ingredients
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2 cups cooked and cooled white rice (preferably day-old)
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1 cup chopped kimchi (preferably well-fermented)
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1 tablespoon kimchi juice (optional, for extra flavor)
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2 teaspoons gochujang (Korean chili paste)
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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1 small onion, finely chopped
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½ cup cooked pork belly or bacon (optional)
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2 eggs
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2 green onions, sliced
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1 teaspoon toasted sesame seeds (for garnish)
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 12 g |
| Carbohydrates | 60 g |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Cholesterol | 50 mg |
| Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 980 mg |
| Potassium | 250 mg |
Instructions
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Prepare the Ingredients
Gather all your ingredients before starting. Chop the kimchi into small pieces and set aside. If using leftover rice, gently break up any clumps for easier frying. -
Cook the Protein (Optional)
If you’re using pork belly or bacon, heat one tablespoon of vegetable oil in a large skillet or wok over medium heat. Cook until the meat turns crispy and golden brown. Remove and set aside, leaving the rendered fat in the pan. -
Sauté the Aromatics
Add the remaining oil to the pan. Toss in the minced garlic and chopped onion, sautéing for about 2 minutes until fragrant and lightly golden. -
Add the Kimchi
Stir in the chopped kimchi and cook for about 3–4 minutes. This step allows the kimchi to caramelize slightly, deepening its flavor and releasing its natural tanginess. -
Add Seasonings
Mix in the gochujang, soy sauce, and kimchi juice. Stir well until the kimchi is evenly coated and fragrant. The sauce should start to bubble slightly.
Cooking Tips
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Use Day-Old Rice: Freshly cooked rice tends to be too moist and sticky for fried rice. Day-old rice offers a firmer texture and prevents clumping.
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Fermented Kimchi Works Best: Aged kimchi adds a richer, tangier flavor than fresh kimchi.
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Adjust Spice Levels: Add more or less gochujang based on your heat preference.
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Add Vegetables: You can include diced carrots, peas, or mushrooms for extra texture and nutrition.
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Vegan Option: Skip the meat and egg, and use tofu for protein instead.
Conclusion
Kimchi Fried Rice is the ultimate example of how simple ingredients can create a deeply satisfying meal. With just a few pantry staples, you can whip up a dish that’s full of character — spicy, tangy, and incredibly comforting. Whether you’re craving a quick weekday dinner or need to repurpose leftover rice, Kimchi Fried Rice is always a flavorful choice that brings the taste of Korea straight to your table.
