Kimchi Fried Rice (Kimchi-bokkeumbap)
If you’ve never had kimchi fried rice before, it’s time to give it a whirl. Super flavorful, easy to throw together, and can be served as the star or as an amazing side dish. You gotta try this!
Why You Will Love This Recipe
We’ve said it once, and we’ll say it again. Easy and delicious is what makes a great recipe. No fancy ingredients that are hard to find. But man o man, does it make a tasty dish. You can add a protein to it (as we did) or just serve as a vegetarian option.
The kimchi brings the heat and a slight crunch that goes perfectly with the soft texture of the rice. The color is amazing. I just really can’t say enough about this dish.
Point is, you’re gonna end up with a fabulous dish in less than 30 minutes that will rival any similar dishes you will find out and at a fraction at the cost. Win, win, and win!
What Is Kimchi
Kimchi is a super popular Korean dish that’s basically fermented vegetables, usually napa cabbage and radishes. It’s mixed with seasonings like chili powder, garlic, ginger, and sometimes salted seafood. The result is this amazing spicy and tangy flavor that’s kind of addictive.
People in Korea eat kimchi with pretty much everything. It’s a staple side dish but you can also find it in all sorts of recipes. The fermentation process not only keeps the veggies from going bad but also packs them with good-for-you probiotics. It’s loaded with vitamins A, B, and C and is great for digestion and boosting your immune system.
There are tons of different kinds of kimchi, depending on the region and season, so you can always find one that suits your taste. Whether you like it super spicy or just a little kick, you should find one to your liking at the local grocery store.
So if you’ve never had kimchi and are hesitant, don’t be. It tastes amazing. It’ll open up your recipe game to so many other options.
Ingredients Needed
For a full list of ingredients and their amounts, see the recipe card below. This recipe does include 5oz of pork (we used a single pork chop, diced). If you want to omit it, or use something else, feel free. You can also check out the Variations down below for other ideas.
How To Make Kimchi Fried Rice
Add a tablespoon of a neutral oil (canola oil, avocado oil, vegetable oil, etc) to a large skillet over medium high heat.
Once simmering, add the diced onion, the whites of the green onion, and the diced pork to the skillet and cook for approximately 3 minutes until the onions start to lighten.
Add the garlic and the ginger to the skillet, stirring to combine, and cook for another two to three minutes until the onions are translucent.
Add the kimchi, the kimchi juice, gochujang, dark soy sauce, and black pepper. Cook until the kimchi becomes softened, about two minutes.
Reduce the heat to medium low and add the rice. Mix to combine well and allow all the juices to be absorbed by the rice, about 3 minutes.
Add another tablespoon of oil and the sesame oil to the skillet and increase the heat back to medium high. Cook, occasionally stirring, until the rice starts to stick a bit, about 4 to 5 minutes.
Remove from the heat, garnish with green onions, and optionally a fried egg and gim (roasted seaweed), and serve.
You’re gonna have a hard time finding a better tasting dish for the money and time spent. This is a great fried rice recipe that goes beyond the fried rice with peas and carrots. In my book, it’s next level.
Tips
Day-Old Rice: Using day-old rice is key for the best texture. Freshly cooked rice can be too moist and can lead to mushy fried rice.
Heat Levels: Adjust the amount of gochujang to control the spice level. If you like it milder, start with half the amount and add more to taste.
Prep First: Have all your ingredients prepped and ready to go before you start cooking. The process moves quickly, and it’s easier when everything is within reach.
High Heat: Cook the fried rice on high heat to get that nice, slightly crispy texture.
Variations
Vegetarian Version: Swap out the pork for tofu or mushrooms for a delicious vegetarian version. Tofu should be pressed and diced, while mushrooms can be sliced.
Different Proteins: Feel free to use chicken, beef, shrimp, or even leftover rotisserie chicken instead of pork.
Extra Veggies: Add extra vegetables like bell peppers, peas, carrots, or spinach to pack in more nutrients.
Kimchi Type: If you’re not into super spicy food, look for a milder kimchi. There are many varieties available that range in spice level.
Cheese Kimchi Fried Rice: Add some cheese on top and let it melt before serving for a cheesy twist. I took some of this rice, added a slice of American cheese to it, and wrapped it in a tortilla. Yeah, it was good!
FAQ’s
Other Delicious Rice Dishes
Kimchi Fried Rice (Kimchi-bokkeumbap) Recipe
Ingredients
- 5 oz Pork diced
- 3 cups Rice cooked, day old.
- 1 1/4 cup Kimchi Sliced
- 1/4 cup Kimchi juice juiced from kimchi
- 2 tbsp Vegetable oil divided, 1 tbsp each
- 1/4 cup Water
- 1 cup Onion diced
- 2 tsp Ginger minced
- 2 cloves Garlic minced
- 6 Green onions White and green separated, whites sliced thinly, greens sliced for garnish
- 1 tbsp Gochujang
- 1 tbsp Dark soy sauce
- 1 tsp Black pepper
- 1 tbsp Sesame Oil
Optional Garnish
- Eggs over easy
- Sesame seeds
- Green onions
- Gim (roasted seaweed)
Instructions
- Add 1 tbsp of vegetable oil to a large skillet over medium high heat.2 tbsp Vegetable oil
- Once shimmering, add the onion, the whites of the green onion, and the pork to the skillet. Cook for a 3 minutes until the onions just start to lighten up.1 cup Onion, 6 Green onions, 5 oz Pork
- Add the garlic and ginger to the skillet, cooking for an additional 2 to 3 minutes until the onions are translucent and softened.2 tsp Ginger, 2 cloves Garlic
- Add the kimchi, kimchi juice, water, gochujang, soy sauce, and black pepper. Cook until the kimchi becomes softened and translucent. About 4-5 minutes.1 1/4 cup Kimchi, 1/4 cup Kimchi juice, 1/4 cup Water, 1 tbsp Gochujang, 1 tsp Black pepper, 1 tbsp Dark soy sauce
- Reduce the heat to medium low and add the rice. Mix to combine well and allow all the juices to be absorbed by the rice. About 5-7 minutes.3 cups Rice
- Add another tbsp of vegetable oil and the sesame oil and increase the heat to medium high. When the rice starts to stick a bit, it's ready to be served. About 4 to 5 minutes.1 tbsp Sesame Oil, 2 tbsp Vegetable oil
- Remove, garnish and serve.
Optional Garnish
- Top with sesame seeds, green onion, gim, and a fried egg.Eggs, Sesame seeds, 6 Green onions