Korean Kimchi Fried Rice is a simple and innovative recipe where you can salvage leftover ingredients to form one of the most creative Korean rice dishes. It's not only visually appealing but also packed with color and flavor.
Kimchi is a staple in Korean cuisine which is deeply rooted in the cultural heritage of the Korean people. The process involves fermentation of vegetables, primarily Napa cabbage along with a blend of spices, fish sauce and Korea’s signature spice - Gochugaru. The vegetables are soaked in the brine with this spice mix and left to ferment. This not only imparts a tangy flavor but also makes Kimchi a probiotic powerhouse.
In recent times, Kimchi has reached a global phenomenon where it has been incorporated into diverse dishes creating fusion feasts like sushi rolls and rice bowls. Its global influence has not only reached countries in Asia but across other continents, making appearances in burgers, tacos and Pastas.
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Look what you can make with your Traditional Korean side dish…
Kimchi fried rice also known as “Kimchi Bokkeumbap” is Korean comfort food prepared in different variations. It incorporates an assortment of proteins, sauces and sides. The most famous of them all is the Kimchi rice bowl which can be created with literally any ingredient.
The dish comes together by taking day-old rice as it holds its texture when cooked at a high temperature in wok. The shiitake mushrooms soaks up all the juices from the Gochujang paste and brings out its umami flavor. We went with ham, but you can go crazy from the wide variety of protein.
The fermented spicy Napa cabbage from the kimchi adds a distinct taste, while the juices from the kimchi jar seasons and adds additional flavor to the rice. We bring all these flavors together by adding soy sauce and sesame oil before tossing it to cover each grain of rice.
Place a crispy fried runny yolk egg over the Kimchi rice and a small heap of sliced nori. Sprinkle some fresh green onions and black sesame seeds for a visually beautiful presentation.
You now have the best kimchi rice recipe usually found in Korean restaurants, that you can make in your very own kitchen.
Ingredients
- Jasmine rice: Jasmine rice is mostly used in Asian cooking and is ideal for this dish.
- Kimchi: The star of the dish needs no introduction.
- Kimchi juice: Pour in the juice from the kimchi jar or container for that added flavor to the rice.
- Ham: Ham works great as it is less oily and won’t overpower the flavor of Kimchi as compared to bacon.
- Gochujang paste: is a Korean chili paste that adds medium spice and balances out the Kimchi by imparting a rich umami flavor.
- Shiitake mushrooms: Shiitake mushrooms have a meaty texture and earthy taste. They are excellent in absorbing and retaining flavors which serves as a balancing element in this dish.
- Spring onions: Adds a mild flavor over onions, making it less pungent. Remember to save some up for garnish later.
- Soy sauce: Adds a balance of savory and salty notes to the dish. This complements the sweetness of kimchi and heat from gochujang.
- Sesame oil: Has a rich and nutty profile which adds a distinct and aromatic flavor to the dish.
- Eggs: Fry up a crispy sunny side egg with a runny yolk and place it over the rice.
- Sesame seeds: Black or white sesame seeds work fine. You can also go with a combination of both.
- Nori strips: place some finely sliced nori over the rice for a beautiful presentation.
See recipe card for quantities.
Walk through the Recipe
Let’s start making Kimchi fried rice.
We prepare the ingredients by chopping the shiitake mushrooms and ham, slice the spring onions and cut up your kimchi in manageable bites.
Next, we heat sesame oil in a wok on medium to high heat and stir-fry the ham, shiitake mushrooms and spring onions for a couple of minutes or until you see a color change.
We now add a tablespoon of gochujang paste and toss for another 30 seconds to cover the mushrooms and ham in the chili paste.
Let’s add in the rice and kimchi and toss the rice for a minute to bring all the ingredients together.
It’s time to add the kimchi juice that collects in the kimchi jar, soy sauce and sesame oil and mix for a minute to finish up the dish.
Your homemade Kimchi fried rice is now ready. Serve it in a bowl with a fried egg, garnish with a spoon of sliced nori, and sprinkle over sliced green onions and sesame seeds for that beautiful presentation.
Substitutions
You can replace some of the ingredients in the recipe to suit what you have at home.
- Ham: Beef, chicken, pork belly, bacon, spam, tofu, sausage
- Sesame oil: Peanut oil, or any other neutral oil
- Jasmine rice: Jasmine rice would be preferable, but any other rice would do as well
- Gochujang paste: Sriracha sauce or you can omit this out
- Shiitake mushrooms: Enoki mushrooms
Tips
- Prep the ingredients in advance: Prep all the ingredients before you start cooking as Kimchi fried rice comes together quickly and you don’t want to scramble for ingredients during the cooking process.
- Day-old rice: Cold day-old cooked rice is perfect for stir-frying as it prevents clumps and holds its texture while cooking as freshly cooked rice may turn soft and mushy.
- High heat: Stir-frying the ingredients with high heat in a wok or pan adds a smoky characteristic that makes Kimchi fried rice special, and also prevents the rice from becoming mushy.
- Seasoning: We do not add salt to this dish as Kimchi and soy sauce are slightly salty, and your leftover rice might have salt too. Taste as you cook to balance any seasoning.
FAQs
Day-old cold rice would be a preferable option for achieving the best texture, you can use freshly cooked rice as well as long as you cool and dry out the rice before cooking.
Aged Kimchi adds a strong and tangy flavor which elevates the flavor in the rice but you can go with homemade or any available store-bought kimchi.
Refrigerate kimchi fried rice in an airtight container for up to 3-4 days and reheat in a microwave or pan.
Related Recipes
Looking for other recipes like this? Try these:
- Tender Beef Karahi Recipe
- Jerk Shrimp Pasta (Rasta Pasta Recipe)
- Mushroom Pappardelle
- Chicken Fajita Rice Bowl
Fusion Recipes
Try out some of our specialty recipes:
- Jerk Chicken Quesadilla
- Sumac Fries
- Crispy Brussels Sprouts Recipe (Indian style)
- Easy Crab Rangoon Egg Rolls
Recipe
Kimchi Fried Rice
Ingredients
- 1 bowl cooked jasmine rice
- 1 cup kimchi
- 2 tablespoon kimchi juice
- 1 cup ham, diced
- 1 tablespoon gochujang paste
- ½ cup shiitake mushroom, diced
- 4 spring onions, sliced
- 1 tablespoon soy sauce
- 3 tablespoon sesame oil
- 2 eggs
- 1 teaspoon sesame seeds
- Nori for garnish
Instructions
- In a wok, heat two tablespoon sesame oil on medium-high heat and fry the chopped ham, shiitake mushrooms and the spring onion whites for one to two minutes.
- Add in one tablespoon of gochujang paste and toss for 30 seconds. Add the rice and kimchi and toss for a minute.
- Add in kimchi juice, soy sauce, and one tablespoon sesame oil and toss for another minute.
- Serve in a bowl with a fried egg, nori strips and garnish with green onions and sesame seeds.
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