Best Spicy Kimchi Fried Rice

A Korean Classic at Home

My Favorite is Spicy Kimchi Fried Rice and I remember the first time I tried Spicy Kimchi Fried Rice. It was a cold evening, and I was feeling adventurous in the kitchen. I had just come back from a Korean restaurant, where the vibrant, spicy kimchi rice left a mark on my taste buds. The tangy kimchi and rich gochujang had made such an impression that I decided to recreate it at home. I gathered my ingredients—steamed rice, kimchi, sesame oil—and set to work, excited to bring a piece of Korean comfort food to my kitchen.

The Sizzle of Flavor

Heating up the pan, I added a splash of neutral oil and tossed in the chopped kimchi. The sizzle was immediate, and the aroma filled the room, making my mouth water. Stir-frying the kimchi until it was fragrant was the first step, and I loved watching the kimchi start to caramelize. Next came the rice, kimchi brine, water, and gochujang. As I stirred everything together, the rice absorbed the bold flavors, turning a vibrant red and taking on the spicy kick I was aiming for.

The Finishing Touches

Once the rice was well combined and heated through, I drizzled toasted sesame oil over the top. The sesame oil added a nutty aroma that made the dish smell even more irresistible. I couldn’t wait to taste it. Finally, I garnished the rice with finely sliced green onions, a sprinkle of toasted sesame seeds, and shredded roasted seaweed. The dish looked colorful and inviting, and it was clear that all the flavors had melded beautifully.

A Comforting Meal

Sitting down to enjoy my Spicy Kimchi Fried Rice, I was thrilled with how it turned out. The spicy, tangy kimchi combined with the rich gochujang created a comforting and flavorful meal. Each bite was a reminder of that first taste I had at the restaurant. This dish quickly became a favorite, and I often find myself making it for a quick, satisfying meal. It’s amazing how a simple recipe can transport you to another place and remind you of the joy of cooking something from scratch.

Chef’s Notes-Spicy Kimchi Fried Rice

• Use day-old rice for the best results. Freshly cooked rice can be too moist and sticky, making it difficult to achieve the perfect fried rice texture.
• If you’re new to using gochujang, start with a smaller amount and adjust based on your spice tolerance. Gochujang can be quite spicy, and it’s easier to add more than to reduce the heat.
• The quality and age of your kimchi significantly impact the flavor. Older, more fermented kimchi will offer a deeper, tangier taste that pairs well with the other ingredients.
• For extra flavor, press the rice into the pan and let it cook undisturbed for a minute or two at the end to form crispy bits on the bottom. This adds a delightful texture contrast.
• Consider adding a drizzle of kewpie mayo or a sprinkle of furikake for a fusion twist. These toppings add a unique flavor profile and a bit of richness.

Spicy Kimchi Fried Rice

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

350

kcal

Total time

20

minutes

Dive into the flavors of Korea with this easy and delicious Spicy Kimchi Fried Rice! Perfect for a quick meal, this dish combines the tangy taste of kimchi with the rich flavors of gochujang and sesame oil. It’s a beloved staple in Korean households and can be customized with your favorite proteins. Whether you’re a novice or a seasoned cook, this recipe is sure to impress!

Ingredients

• Steamed Rice

• 3 cups cooked white rice

• 1 cup finely chopped fermented cabbage (kimchi)

• 1/4 cup kimchi brine

• 1/4 cup water

• 2-3 tablespoons Korean chili paste (gochujang)

• 3 teaspoons toasted sesame oil

• 1 teaspoon neutral cooking oil (like canola)

• 1 green onion, finely sliced

• 1 tablespoon toasted sesame seeds

• 1 sheet roasted seaweed (gim), shredded

Directions

• Stir-Frying Kimchi – Toss in the chopped kimchi and stir-fry for about 1 minute until fragrant.
• Combining Ingredients – Add the cooked rice, kimchi brine, water, and gochujang to the pan. Stir everything together thoroughly for about 7 minutes until well combined and heated through.
• Garnishing – Sprinkle the finely sliced green onion, shredded roasted seaweed, and toasted sesame seeds on top before serving.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 200mg
• Carbohydrates: 55g
• Fiber: 2g
• Sugar: 3g
• Protein: 6g
• Vitamin A: 500IU
• Vitamin C: 20mg
• Calcium: 50mg
• Iron: 2mg

FAQ- Spicy Kimchi Fried Rice

Can I make this dish vegan?

Yes! Simply ensure that your kimchi is vegan (some brands include fish sauce) and substitute the gochujang with a vegan-friendly version if needed.

What can I do if I don’t have day-old rice?

Spread freshly cooked rice on a baking sheet and refrigerate for about 30 minutes to remove excess moisture. This will mimic the texture of day-old rice.

Is there a substitute for gochujang?

If gochujang is unavailable, you can use Sriracha mixed with a bit of miso paste or soy sauce for a similar spicy and umami flavor.

Can I add protein to this dish?

Absolutely! Common additions include fried eggs, cooked pork, beef, shrimp, or tofu. These can be mixed into the rice or served on top.

How can I reduce the sodium content?

To lower the sodium, reduce the amount of gochujang or use a low-sodium soy sauce instead of the kimchi brine. You can also rinse your kimchi slightly to remove excess salt.