Kimchi fried rice, known as kimchi-bokkeum-bap in Korea, is a beloved dish that has become popular far beyond its country of origin. It’s a humble, flavourful meal made with just a few ingredients, yet it packs a punch when it comes to taste. The key ingredient, of course, is kimchi – a fermented cabbage dish that brings a tangy, spicy element to the plate.
Kimchi fried rice is the perfect way to use up leftover rice and kimchi. The fermentation process of the kimchi develops complex flavours, with a combination of sourness and spice, which deepens the more it ferments. This makes it a fantastic addition to the simplicity of fried rice. The longer the kimchi has been left to ferment, the more intense the flavour will be, giving the dish a bold, unique character. If you enjoy dishes with strong flavours, this is an ideal choice.
What makes kimchi fried rice so appealing is its versatility. You can keep it simple by only using kimchi and rice, or you can add various ingredients to suit your taste. Popular additions include a fried egg on top, spring onions, or even diced pork or beef for extra protein. The combination of textures, from the crunchy vegetables to the softness of the rice, makes each bite interesting.
Serving Suggestions
Although kimchi fried rice is filling on its own, it pairs well with a few side dishes that enhance the meal. A light, refreshing cucumber salad is a fantastic contrast to the bold flavours of the fried rice, offering a cool, crisp bite. Another option is a simple bowl of miso or doenjang soup (Korean soybean paste soup), which adds a savoury, comforting element to the meal.
For something heartier, you could serve it alongside grilled meats such as Korean-style barbecued beef or pork (bulgogi), which complement the spicy notes of the kimchi. Even a few pieces of crispy fried tofu can make a satisfying pairing for a vegetarian option.
In short, kimchi fried rice is a dish that can be as simple or as complex as you want. Whether enjoyed on its own or with a variety of accompaniments, it’s a comforting meal that’s sure to satisfy anyone who loves bold, spicy flavours.
Kimchi Fried Rice
Kimchi fried rice is a delicious Korean comfort dish, combining the tangy, spicy flavour of kimchi with the heartiness of stir-fried rice. It’s quick to prepare, making it a perfect option for a satisfying meal on busy days.
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Servings: 2
Calories: 502kcal
Ingredients
- 2 cups cooked rice cold
- 1 cup kimchi chopped with a few tablespoons of kimchi juice
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp gochujang Korean red pepper paste optional
- 1 clove garlic minced
- 2 large spring onions chopped (for garnish)
- 2 large eggs
- 3½ oz pork diced chicken or tofu
- Sesame seeds for garnish
Instructions
- If you haven’t already, cook the rice and allow it to cool. Cold rice works best for fried rice to prevent it from becoming mushy. Chop the kimchi into bite-sized pieces and keep the kimchi juice aside.2 cups cooked rice, 1 cup kimchi
- In a large frying pan or wok, heat the sesame oil and vegetable oil over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.1 tbsp sesame oil, 1 tbsp vegetable oil, 1 clove garlic
- Add the chopped kimchi to the pan and stir-fry for 3-4 minutes, until it softens and releases its flavours. If using diced pork or tofu, cook it alongside the kimchi until it’s fully cooked.3½ oz pork
- Add the cold rice to the pan, breaking up any clumps. Stir in the soy sauce and *gochujang* (if using), mixing everything well. Pour in the reserved kimchi juice and stir-fry the mixture for another 5 minutes, making sure the rice is evenly coated and heated through.1 tbsp soy sauce, 1 tbsp gochujang
- In a separate pan, fry the eggs sunny-side up until the whites are set, leaving the yolk runny.2 large eggs
- Dish out the kimchi fried rice onto plates, top each serving with a fried egg, if using. Garnish with chopped spring onions and sesame seeds.2 large spring onions, Sesame seeds
Notes
Notes:
– Leftover rice works best for fried rice dishes as it’s drier and gives a better texture when stir-fried.
– Adjust the spice level by adding more or less *gochujang* or kimchi juice to your taste.
This simple yet flavourful dish takes under 30 minutes to prepare and brings the perfect balance of spice, tanginess, and umami to the table.
Nutrition
Calories: 502kcal | Carbohydrates: 51g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 222mg | Sodium: 895mg | Potassium: 477mg | Fiber: 2g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 4mg
12 comments
Seen this, heard about it but never tried it. So good and the fried egg topped ot perfectly.
I added tofu, and it was perfect for a vegetarian option.
I’m new to Korean cooking, but this recipe was super easy to follow and delivered delicious results.
As someone who loves spicy food, this kimchi fried rice hit all the right notes. The balance of flavours was spot on, and the gochujang gave it an extra spicy punch, which I really enjoyed.
The combination of flavours was bold and satisfying. I loved the idea of using leftover rice, and the fried egg on top was a perfect addition.
I really enjoyed this recipe. Ta.
This dish was fantastic! I’m not usually a fan of overly spicy food, so I skipped the gochujang, and it was still full of flavour.
It’s a great way to use up leftover rice and kimchi. Highly recommend for anyone who wants a quick, satisfying meal.
This kimchi fried rice was so easy to make, and the flavours were amazing. I loved how the tangy kimchi paired with the richness of the fried egg on top. It’s a great dish to whip up when you’re short on time, but don’t want to sacrifice taste.
The kimchi fried rice was incredibly flavourful, and the cooking time was minimal. It’s a great weeknight meal when you want something fast but still packed with taste.
I didn’t have gochujang on hand, but the dish was still delicious without it.
The sesame oil and soy sauce gave it a lovely depth, and the kimchi added just the right amount of tanginess. I served it with grilled chicken, and it was a hit with my family.