kimchi fried rice recipe
The Best kimchi fried rice recipe
What I love most about this recipe is how versatile it is. You can make it as mild or as spicy as you want, depending on the kimchi you use, and it’s a great way to use up leftover rice. Plus, kimchi is loaded with probiotics, so it’s not just delicious—it’s good for you too. My kids don’t always go for fermented foods, but they’ll devour this without a second thought. It’s one of those dishes that checks all the boxes: easy, fast, healthy, and always a crowd-pleaser. If you haven’t tried it yet, you’re missing out.
Spicy Kimchi Fried Rice (Kimchi Bokkeumbap)
A bold and flavorful Korean fried rice dish made with tangy kimchi, gochujang, and crispy vegetables. Perfect for using up leftover rice and kimchi, this dish comes together quickly for a satisfying meal.
🥘Ingredients
- 2 cups day-old cooked white rice (preferably short-grain)
- 1 cup kimchi (chopped, with 2 tbsp kimchi juice reserved)
- 2 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (or neutral oil)
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 2 cloves garlic (minced)
- 2 green onions (chopped, white and green parts separated)
- 1/2 cup diced spam, bacon, or ham (optional)
- 2 eggs (fried or scrambled)
- 1 tsp toasted sesame seeds
- 1 sheet gim (toasted seaweed, shredded)
- 1 tbsp butter (for extra richness)
👨🍳Directions
-
1
Prepare the rice: If using freshly cooked rice, spread it on a tray to cool and dry slightly. Day-old rice works best for fried rice. -
2
Make the sauce: In a small bowl, mix 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, and 2 tbsp reserved kimchi juice. Set aside. -
3
Cook the protein (if using): Heat 1 tsp vegetable oil in a large skillet or wok over medium-high heat. Add diced spam, bacon, or ham and cook until lightly browned (2-3 mins). Remove and set aside. -
4
Sauté the vegetables: In the same skillet, add 1 tbsp vegetable oil. Add onion, carrot, and the white parts of the green onions. Stir-fry for 2-3 mins until softened. Add minced garlic and cook for 30 seconds until fragrant. -
5
Add kimchi: Stir in the chopped kimchi and cook for 2-3 mins, stirring frequently, until the kimchi softens and releases its juices. -
6
Combine rice and sauce: Add the rice to the skillet, breaking up any clumps. Pour the sauce over the rice and stir-fry for 3-4 mins, mixing well to coat everything evenly. -
7
Add protein back: Return the cooked protein (if using) to the skillet and mix well. Cook for another 1-2 mins to heat through. -
8
Finish with eggs: Push the fried rice to one side of the skillet. Add a little more oil if needed, then crack the eggs into the empty space. Fry or scramble the eggs until cooked to your liking, then mix them into the rice. -
9
Garnish and serve: Sprinkle the green onion tops, sesame seeds, and shredded gim over the fried rice. Serve hot with extra kimchi or a side of pickled radish if desired.
🔧Equipment
- Large skillet or wok
- Spatula
- Cutting board
- Knife
- Mixing bowl (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Kimchi Fried Rice (Kimchi Bokkeumbap) Works
❓ Frequently Asked Questions About Spicy Kimchi Fried Rice (Kimchi Bokkeumbap)
1. Can I make kimchi fried rice without kimchi?
No, kimchi is the key ingredient that gives this dish its signature tangy, spicy flavor. However, if you don’t have kimchi, you can try using sauerkraut or pickled vegetables for a similar sour taste, though the flavor won’t be the same. Adding a bit of gochujang (Korean chili paste) can help mimic some of the spiciness.
2. What type of rice is best for kimchi fried rice?
Day-old, cold rice works best because it’s drier and less sticky, making it easier to fry without turning mushy. Short-grain white rice (like sushi rice) or medium-grain rice are ideal, but long-grain rice (like jasmine or basmati) can also work in a pinch.
3. How spicy is kimchi fried rice?
The spiciness depends on the kimchi you use. Store-bought kimchi varies in heat—some are mild, while others are very spicy. If you’re sensitive to spice, you can reduce the amount of kimchi or remove the seeds from the kimchi before cooking. Adding a fried egg or extra sesame oil can also help balance the heat.
4. Can I add protein to kimchi fried rice?
Absolutely! Common protein additions include diced spam, bacon, shrimp, or leftover grilled chicken. For a vegetarian option, tofu or mushrooms work well. Cook the protein first, set it aside, and mix it in at the end to avoid overcooking.
5. How do I store and reheat leftover kimchi fried rice?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave it with a splash of water or oil to prevent dryness, or stir-fry it in a pan over medium heat until warmed through. Avoid freezing, as the texture of the rice can become grainy.
