Go Back
Korean Kimchi Fried Rice

Korean Kimchi Fried Rice

Gina
Our Korean Kimchi fried rice recipe can be served for lunch or dinner. Made with wholesome ingredients, This Korean cuisine can be prepared easily without breaking a sweat.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Asian, korean, South Korean
Servings 4 people
Calories 450 kcal

Ingredients
  

  • 1 cup short-grain round rice 200 grams cooked
  • 1 1/2 tablespoon unsalted butter
  • 300 grams kimchi cut into small pieces
  • 2 1/2 tablespoons gochujang chili paste
  • 1 small red onion sliced or diced
  • 2 tablespoons kimchi juice
  • 3 teaspoons sesame seed oil
  • 4 teaspoons soy sauce

Instructions
 

  • Add butter to a wok or large skillet and melt on medium-high heat.
  • Once butter is melted, add onions fry until slightly soft, then add the kimchi and stir fry for about 4 minutes or until it begins to carmelize with the onions.
  • Pour in the kimchi juice, soy sauce, and gochujang, stir and fry for 1 minute.
  • Lower the heat to medium-low, then add the rice and combine.
  • Lastly, add the sesame oil and give a good stir.
  • Remove from heat and serve with fried egg topped with spring onions, seaweed, and toasted sesame.

Notes

Serve Kimchi Fried Rice With:
  • Fried Eggs
  • Toasted Sesame Seeds
  • Leeks, Onions, Or Spring Onions (chopped up into rings)
  • Shredded Nori Seaweed
Keyword kimchi, kimchi fried rice