Inspired by Korean flavours, our version of Kimchi Fried Rice is full of delicious flavours like gochujang, sesame and nori.
Inspired by Korean flavours and kimchi-bokkeumbap, we made a quick and easy Kimchi Fried Rice. With just a handful of ingredients, this flavourful dish is perfect for using up leftover rice from dinner the night before. Whether you’re trying to use up leftover rice or not, these delicious dinner is one of our go-to meals when in a dinnertime rut. We also learned from My Korean Kitchen, that kimchi fried rice is a common way to use up over fermented kimchi!
This recipe was inspired by Sue of My Korean Kitchen‘s Easy Kimchi Fried Rice recipe. For other authentic Korean recipes check out My Korean Kitchen, Maangchi, and The Korean Vegan.
What is kimchi?
Kimchi, is a staple in Korean cuisine and one of Kat’s favourite foods! It’s a traditional side dish made of fermented vegetables like cabbage (particularly napa) and Korean radish. Flavoured with a variety of delicious seasonings like gochugaru (a Korean red pepper powder), spring onions, ginger, garlic, and more. You can find kimchi in a many grocery stores, and can typically find a variety at Asian grocery stores. If you haven’t tried this delicious fermented dish, we highly recommend!
What is kimchi-bokkeumbap?
Also known as Kimchi Fried Rice, it’s a variety of fried rice (bokkeum-bap) and very popular dish in South Korea. Made largely with kimchi and rice, but also can include ingredients like vegetables and meats. Typically made with leftover rice and over fermented kimchi, it’s the ultimate fridge cleaning dish, while also boasting delicious flavour. When doing our research we were unable to find any information on the origin, but did learn that its a popular student meal due to it’s low cost.
Our version is not authentic, and for authentic versions we recommend checking out the recipes we linked above, but is a simplified version just including kimchi, rice and some other flavourings. But fi you’d like to, you can add ingredients of your choice.
Top tips for making Kimchi Fried Rice:
- Used day old rice. No matter what fried rice you’re making, day old rice is key. Day old rice helps to prevent and keep the rice from sticking together.
- Use over fermented kimchi. The flavour of this dish largely comes from the kimchi, but not just any kimchi, over fermented kimchi. Most authentic recipes we referenced sited this as an important component to this dish.
- Prep first. Whenever you’re working with stir fried dishes like this, prep all your ingredients first because the cooking moves fast. You want to have everything prepped and ready as you need it so you don’t have to stop and prep something else.
- Give it time. To get your rice nice and toasty, let it sit for a little bit – don’t be afraid to let it get a little crispy.
- Add your own flair. Many recipes we found also included meats and veggies. Try adding things like mushrooms, tofu or mock meats.
For more rice recipes try our Veggie Fried Rice or Skillet Cheesy Rice.
How to make Kimchi Fried Rice:
Kimchi Fried Rice
- 600 g (4 cups) day-old steamed rice
- 160 g (1 cup) kimchi, chopped
- 60 mL (¼ cup) kimchi juice
- 30 mL (2 tbsp) water
- 15 mL (1 tbsp) soy sauce
- 45 g (3 tbsp) gochujang
- 15 mL (1 tbsp) toasted sesame oil
- 15 mL (1 tbsp) vegetable oil
- 40 g (¼) white onion, diced
- 1 green onion, diced
- 9 g (1 tbsp) toasted sesame seeds
- 1 sheet nori, shredded
- Heat a pan over medium-high heat and add vegetable oil. Add onion and cook for 2 minutes until softened. Add chopped kimchi and stir fry another 1-2 minutes.
- Add the rice, kimchi juice, water, soy sauce, and gochujang and stir until combined. Cook for 7-10 minutes or until the rice starts to get golden. Add sesame oil and stir in.
- Remove from the heat and add in green onions, toasted sesame seeds and nori.