This Kimchi Fried Rice recipe has been a favourite in my house since I was a kid, and it still is today! It’s a tasty meal on its own, especially with a fried egg on top, but it also pairs well with other Korean dishes like Korean Soybean Paste Soup and spicy grilled pork belly.
Whenever I’m craving a taste of my childhood, I make this Kimchi Fried Rice, also known as Kimchi Bokkeumbap. It’s a dish that many Korean households make, and if you grew up in one, you might have your family version too!
The recipe is super simple with just a few ingredients. It’s based on my mom’s version, which I think is the best, but I’ve added marinated pork belly for an extra rich flavour. Kimchi Fried Rice is a popular Korean dish made by stir-frying kimchi (fermented spicy napa cabbage) and rice with some seasonings.
Overview: How To Make Kimchi Fried Rice Recipe?
Step 1: Gather Ingredients
Collect your ingredients: kimchi, cold cooked rice, garlic, soy sauce, sesame oil, and optional add-ins like vegetables or proteins.
Step 2: Prepare the Pan
Heat a bit of oil in a pan over medium heat. Add chopped garlic and cook until it’s fragrant.
Step 3: Cook Kimchi
Add chopped kimchi to the pan and stir-fry for a few minutes to enhance its flavor.
Step 4: Add Rice
Stir in the cold, cooked rice, breaking up any clumps and mixing everything.
Step 5: Season
Add a splash of soy sauce and a drizzle of sesame oil. Mix well to evenly coat the rice.
Step 6: Optional Add-Ins
If using additional proteins or vegetables, add them now and cook until heated through.
Step 7: Serve
Serve hot, optionally topped with a fried egg or garnished with green onions. Enjoy!
Why I Love This Recipe?
I love this recipe because it combines the bold flavours of kimchi with the savoury taste of bacon, creating a dish that’s both comforting and delicious. The enoki mushrooms add a nice texture, while the sesame oil and seeds give it a rich, nutty flavor.
Topping it off with a sunny-side-up egg adds a creamy richness that brings everything together. This kimchi fried rice is easy to make, using simple ingredients that come together in one pan for a quick and satisfying meal.
The optional garnishes like green onions and seaweed add a fresh and flavorful touch, making it versatile and customizable to suit different tastes.
Kimchi Fried Rice Recipe
Ingredients
- 1 cup Kimchi cut into small pieces
- 150 g 5.3 ounces Bacon, cut into small pieces
- 1 pack Enoki mushrooms 200 g / 7 ounces, root removed, rinsed, and drained (optional)
- 3 cups Steamed short or medium grain rice let it cool for 5-10 minutes if freshly cooked
- 4 x-Large eggs cooked sunny side up or to your liking
- 1/2 tsp minced Garlic
- 1/4 cup Kimchi juice from the bottom of the kimchi container – see note
- 1/2 tbsp Sesame oil
- 1 tbsp Cooking oil
- 1 tbsp Toasted sesame seeds for garnish
- 1/2 stalk Green onion thinly sliced (optional, for garnish)
- Roasted seasoned seaweed shredded (optional, for garnish)
Instructions
- Preheat a pan or wok over medium-high heat. Add cooking oil and spread it around with a spatula.
- Add minced garlic and stir for 10 seconds. Then, add bacon and cook until it’s halfway done.
- Add kimchi and stir until it’s about 80% cooked.
- (Optional) Add mushrooms and mix for a few seconds. Reduce heat to medium or medium-low.
- Add the rice and kimchi juice, mixing thoroughly.
- Stir in sesame oil and mix well. Remove from heat.
- Serve on a plate, garnished with sesame seeds, green onions, and seaweed if desired. Top with a cooked egg. Enjoy!
Notes
- Kimchi should ideally be at least 2 weeks old. If it’s fresh, add 1/2 teaspoon rice vinegar to the kimchi juice to make it sour.
- If you can’t get 1/4 cup kimchi juice from new kimchi, use 2 1/2 tablespoons kimchi juice and 1 tablespoon gochujang. For a less spicy version, substitute gochujang with 1 tablespoon soy sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 460 kcal |
| Carbohydrates | 40g |
| Protein | 13g |
| Fat | 23g |
| Cholesterol | 185mg |
| Sodium | 311mg |
| Calcium | 45mg |
| Iron | 2mg |
Tips You May Find Helpful!
- Use Cold Rice: Cold, leftover rice works best because it doesn’t get mushy when you fry it.
- Chop Kimchi Small: Cut the kimchi into small pieces so it mixes well with the rice and gives a nice flavour in every bite.
- Cook Garlic First: Start cooking chopped garlic in oil until it’s fragrant. This adds a delicious base flavour to your dish.
- Add a Splash of Soy Sauce: A little soy sauce adds a savoury taste. Be careful not to add too much, which can make the rice salty.
- Top with an Egg: A sunny-side-up egg on top makes the dish richer and adds a nice texture.
- Garnish for Extra Flavor: Sprinkle sesame seeds and chopped green onions on top for added crunch and a fresh taste.
What To Serve With Kimchi Fried Rice Recipe?
Frequently Asked Questions for Kimchi Fried Rice Recipe!
Can I Use Fresh Kimchi for This Recipe?
Yes, you can use fresh kimchi, but for the best flavour, it’s ideal to use kimchi that’s been fermented for at least 2 weeks. Fresh kimchi is less tangy, so you can add a little rice vinegar to the kimchi juice to mimic the sourness.
Can I Substitute the Bacon in This Recipe?
Absolutely! If you prefer not to use bacon, you can substitute it with other proteins like chicken, pork, or tofu. Just cook your chosen protein until it’s done, then follow the recipe as directed.
Can I Use Fresh Rice Instead Of Leftover Rice?
Yes, you can use fresh rice, but it’s better to use leftover rice. Freshly cooked rice can be too moist and sticky, which might make your Kimchi Fried Rice mushy. Leftover rice that’s been chilled in the refrigerator overnight is drier and works better for this dish, giving you a nice, separate texture.
How Do I Adjust The Spiciness?
To adjust the spiciness of your Kimchi Fried Rice, you can add or reduce the amount of gochujang (Korean chili paste) or use more or less kimchi juice. If you want it spicier, add more gochujang or a splash of kimchi juice. For a milder version, use less of these ingredients and consider adding a bit more rice to balance out the flavors.
What Kind Of Kimchi Should I Use?
You can use any type of kimchi you like, but cabbage kimchi is the most common and works great in this recipe. Make sure the kimchi is well-fermented for a richer flavor. You can use store-bought kimchi or homemade if you have some on hand.