Kimchi Fried Rice with Gochujang (Printable)

Korean-style fried rice with tangy kimchi and spicy gochujang. Quick, satisfying, and packed with umami flavor.

# Ingredient List:

→ 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)

# How to Prepare:

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

# Expert Suggestions:

01 -
  • The combination of tangy fermented kimchi with the nutty richness of sesame oil creates this incredible depth that boxed fried rice can never match.
  • Its endlessly adaptable to whatever might be lurking in your refrigerator those last few mushrooms, that quarter bell pepper, or leftover chicken can all find happy homes here.
02 -
  • Never use freshly cooked rice unless you want a gummy mess I once ruined a dinner party trying to rush this step.
  • Squeezing a bit more kimchi juice directly into your rice as its frying unlocks an entirely new dimension of flavor that I discovered completely by accident.
03 -
  • Break up your cold rice with wet hands before adding it to the pan this prevents clumping without adding extra moisture.
  • Keep a small container of kimchi juice in your refrigerator even when youve run out of actual kimchi it adds instant depth to stir-fries and soups.
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