Kimchi Fried Rice with Gochujang (Print)

Bold Korean fried rice featuring tangy kimchi, spicy gochujang, and savory vegetables. Ready in 25 minutes.

# What You Need:

→ Rice Base

01 - 2 cups cooked short-grain rice, preferably day-old

→ Vegetables & Kimchi

02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced (white and green parts separated)

→ Sauce & Seasonings

07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper

→ Oil & Garnish

12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional, for topping)

# Directions:

01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped onion, carrot, and the white parts of the green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add the chopped kimchi and cook for another 2–3 minutes until fragrant and the kimchi edges start to caramelize.
03 - Stir in the gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring to coat the vegetables evenly.
04 - Add the rice and break up any clumps. Toss everything together and stir-fry for 3–4 minutes until the rice is evenly coated and heated through.
05 - Drizzle with sesame oil and add the green parts of the green onion. Stir well to combine.
06 - In a separate pan, heat the remaining oil and fry eggs to your liking.
07 - Serve the kimchi fried rice in bowls, topped with a fried egg and a sprinkle of sesame seeds.

# Helpful Hints:

01 -
  • The magical transformation that happens when kimchi caramelizes in the pan creates complex flavors that taste like youve been cooking all day, though it only takes minutes.
  • Theres something incredibly satisfying about breaking the golden yolk of a fried egg over a mound of spicy, savory rice that makes everyday dinner feel like a special occasion.
02 -
  • Attempting to make this with freshly cooked rice turned my first batch into a gummy mess, so patience pays off in texture if you can cook the rice a day ahead.
  • Finding the sweet spot with kimchi juice took several attempts, as too much makes everything soggy while too little lacks punch, so start with the recommended amount and adjust to your taste.
03 -
  • Fry the rice in batches if youre making a larger portion, as overcrowding the pan prevents the delicious caramelization that makes this dish exceptional.
  • Keep a jar of kimchi specifically for cooking, allowing it to ferment longer than what you might prefer for eating fresh, as the more developed flavors create a dramatically better fried rice.
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