Spicy Kimchi Fried Rice (Printable Version)

A bold, savory dish featuring tangy kimchi, gochujang, and eggs. Quick, satisfying, and packed with Korean flavors.

# Ingredient List:

→ Base

01 - 2 cups cold cooked white rice (preferably day-old)
02 - 1 cup napa cabbage kimchi, chopped (plus 2 tbsp kimchi juice)
03 - 2 large eggs

→ Vegetables & Aromatics

04 - 1/2 small onion, finely diced
05 - 2 green onions, sliced (green and white parts separated)
06 - 1 small carrot, finely diced (optional)

→ Seasonings & Sauces

07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - 1 tbsp vegetable oil
11 - 1 tsp sugar (optional, to balance acidity)

→ Optional Additions

12 - 1/2 cup cooked pork belly, Spam, or tofu, diced
13 - Toasted sesame seeds, for garnish
14 - Extra green onions, for garnish
15 - Roasted seaweed strips (gim), for garnish

# Directions:

01 - In a large skillet or wok, heat vegetable oil over medium-high heat. Add onion, white parts of green onion, and carrot. Sauté for 2–3 minutes until softened.
02 - Add chopped kimchi and stir-fry for 2–3 minutes until fragrant and slightly caramelized.
03 - Stir in gochujang, soy sauce, and sugar (if using). Mix well.
04 - Push the mixture to one side of the pan. Crack eggs into the empty space and scramble until just set.
05 - Add cold rice, breaking up any clumps. Combine everything thoroughly, then pour in kimchi juice. Stir-fry for 3–4 minutes until rice is heated and evenly coated.
06 - Drizzle with sesame oil and fold in green parts of green onion and any optional meat or tofu.
07 - Taste and adjust seasoning if needed.
08 - Serve hot, garnished with sesame seeds, extra green onion, and roasted seaweed strips.

# Expert Tips:

01 -
  • It transforms leftovers into something exciting and deeply satisfying in under half an hour.
  • The tangy heat from kimchi and gochujang wakes up your taste buds without overwhelming them.
  • You can toss in whatever protein or vegetables you have on hand and it still works.
  • It tastes like the kind of comfort food you'd get at a late night Korean diner.
02 -
  • Fresh rice will turn gummy and sticky, always use day-old rice that's been chilled in the fridge.
  • Don't crowd the pan or turn the heat down too low, you need that high heat to get the rice crispy and the kimchi caramelized.
  • Taste your kimchi before you start, some batches are saltier or spicier than others, and you'll need to adjust your seasonings accordingly.
03 -
  • Spread the rice out on a baking sheet and let it sit uncovered in the fridge for a few hours if you forgot to save leftovers, it dries out faster that way.
  • Use a well-seasoned cast iron skillet or a carbon steel wok if you have one, the heat retention makes a huge difference in getting that slightly crispy texture.
  • Reserve a little kimchi juice to drizzle on top at the table, some people love an extra hit of tang and it's a nice touch.
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