The Ultimate Simple & Delicious Kimchi Fried Rice Recipe
How to Make Delicious Kimchi Fried Rice Easily at Home
This is a simple yet incredibly flavorful Kimchi Fried Rice (Kimchi Bokkeumbap). It’s the perfect way to use up slightly sour kimchi and create a satisfying meal.
Main Ingredients
- 2 stalks Green Onions, finely chopped
- 100g Bacon (or ground pork)
- 90g Onion, finely diced
- 50g Carrot, finely diced
- 260g Well-fermented Kimchi, with minimal juice
- 2 bowls Cooked Rice (approx. 180g per bowl), fluffy
- 4 Tbsp Cooking Oil
Seasoning (Optional)
- 1 Tbsp Soy Sauce
- 2 tsp Gochugaru (Korean chili flakes – adjust to kimchi’s spiciness)
- 1/2 Tbsp Sugar (to balance the sourness of the kimchi)
- 1 Tbsp Soy Sauce
- 2 tsp Gochugaru (Korean chili flakes – adjust to kimchi’s spiciness)
- 1/2 Tbsp Sugar (to balance the sourness of the kimchi)
Cooking Instructions
Step 1
The key to delicious Kimchi Fried Rice is the kimchi itself. It’s best to use kimchi that’s nicely fermented and pleasantly sour, rather than very old kimchi. When chopping the kimchi, gently shake off excess seasoning and chop it into small pieces, about the size of a thumbnail. This helps it integrate well with the rice. Use only a small amount of kimchi juice, as too much can make the rice mushy. Finely dice the bacon, green onions, onion, and carrot to a similar size as the kimchi.
Step 2
Heat a wok or deep skillet over medium heat and add 4 tablespoons of cooking oil. Add the chopped green onions and bacon (or ground pork) and stir-fry until fragrant and the bacon is rendered, being careful not to burn the green onions. Cooking the green onions until translucent and the bacon crispy will add a wonderful depth of flavor.
Step 3
Once the green onions and bacon are fragrant, add the diced onion and carrot. Stir-fry until the vegetables become translucent. Then, add the chopped kimchi and continue to stir-fry until the kimchi softens slightly and becomes a bit translucent. Stir-frying the kimchi well will reduce its sharpness and enhance its savory notes.
Step 4
With the kimchi well-fried, add 1 tablespoon of soy sauce, 2 teaspoons of gochugaru, and 1/2 tablespoon of sugar. Stir-fry quickly to combine the seasoning with all the ingredients. This is a good point to adjust the saltiness and sourness of the kimchi. If your kimchi is very sour, you can add a little more sugar.
Step 5
Once the seasoning and kimchi are well incorporated, add the 2 bowls of cooked rice. Use a spatula to break up any clumps of rice and stir-fry until the kimchi and seasoning are evenly distributed throughout the rice. Warm rice absorbs flavors better. Finish by drizzling in 1 tablespoon of sesame oil for extra aroma.
Step 6
Serve the delicious Kimchi Fried Rice on a plate. For an extra treat, top it with a sunny-side-up fried egg, a sprinkle of toasted sesame seeds, and shredded seaweed (gim). Enjoy your homemade restaurant-quality Kimchi Fried Rice while it’s hot!
