K-Food Recipes

12-Minute Kimchi Fried Rice

A representative Korean fried rice (Fried rice) made by stir-frying finely chopped well-ripened kimchi with rice. It is the most popular one-bowl dish that can be completed in 10 minutes with just leftover rice and ripened kimchi. It is usually served with a sunny-side-up fried egg on top.

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CiCi Li, Asian Home Cooking 4.8K💬 24⏱ 2:42

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 940 kcal per serving· about 1,880 kcal total· ⏱ Prep 5 min· Cook 7 min(AI estimate)
0 selected
  • Cooking oil(식용유)⇄ Substitute ▼2 tablespoon
  • Onion(양파)0.5 whole
  • Ham(햄)⇄ Substitute ▼225 g
  • Kimchi(김치)1 cup
  • Rice(밥)3 cup
  • Kimchi juice(김치 국물)3 tablespoon
  • Gochujang (Korean chili paste)(고추장)1 tablespoon
  • Salt(소금)pinch
  • Green onion(대파)2 tablespoon
  • Sesame oil(참기름)1 teaspoon
  • Egg(달걀)1 whole
  • Sesame seeds(깨)0.5 teaspoon
  • Seaweed flakes(김가루)2 tablespoon

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Finely chop or slice the kimchi, onion, green onion, and ham into bite-sized pieces.▶ 0:08
  2. 2Heat 1 tablespoon of cooking oil in a pan and stir-fry the onion and ham first.▶ 0:36
  3. 3Add the kimchi and stir-fry, then mix in the kimchi juice, gochujang, and salt until well combined.▶ 1:03
  4. 4Add the cold rice to the pan and fry until it is well coated with the seasoning, then finish by stirring in the sesame oil and green onions.▶ 1:31
  5. 5In a separate pan, heat 1 tablespoon of cooking oil and fry an egg.▶ 1:58
  6. 6Top the finished fried rice with the fried egg, sesame seeds, and seaweed flakes before serving.▶ 2:26

💡 Cooking Tips

Stir-fry the kimchi in oil thoroughly before adding rice to remove the sourness and bring out the umami, then add the rice. Adding a little kimchi brine and gochugaru makes the color and flavor deeper, and finishing with a drizzle of sesame oil, gim-garu, and a sunny-side-up fried egg increases the perfection of the dish.

⇄ Substitutes

Long-fermented sour kimchi is key, so it's better than freshly made geotjeori. If you don't have kimchi, you can imitate it by adding gochugaru to sauerkraut. Feel free to add protein like Spam, tuna, or bacon to your taste, and cold, fluffy day-old rice is best for stir-frying.

Storage

Fried rice tastes best when eaten immediately. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days, and when reheating, stir-fry again with a little sesame oil to revive the texture.

Related

Tuna Kimchi Fried Rice, Spam Kimchi Fried Rice, Kimchi Pilaf, Kimchi Omelet Rice.

FAQ

  • Q. What kind of kimchi should I use?

    A. Well-ripened, sour-tasting kimchi is better than freshly made kimchi. This is because the sourness turns into umami when stir-fried. If the kimchi is too fermented and overly sour, add a little sugar to balance it out.

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