Kimchi Fried Rice Recipe: Tips for Making Kimchi Fried Rice

Kimchi bokkeumbap, or kimchi fried rice, is a Korean comfort food staple made with steamed rice and kimchi, a condiment made from salted, seasoned, and fermented vegetables. It isn’t in the name, but gochujang (fermented chili paste) is an essential ingredient in this dish. Most recipes feature a garnish of sliced scallions, toasted sesame seeds, and gim, a dried and seasoned sheet of crispy seaweed much like Japanese nori.

You can make kimchi fried rice with any leftover rice in your fridge, even brown rice—though different types will have different textures when fried. Short-grain rice will stick together in crispy, chewy clumps, while long-grain varieties, like jasmine, will stay separate. While short-grain rice is more popular in Korea, choose based on the textures and flavor you enjoy best.

Kimchi fried rice takes on the flavor profile of the kimchi used. Individual batches can vary in spiciness, but overall, kimchi is a true expression of the complexity of umami, that elusive savory fifth taste. It has a well-rounded heat from fresh ginger, garlic, and dried gochugaru chili set off by peppery Daikon radish. Fish sauce or salted shrimp paste brings a mouth-watering, pungent brine, and the cool crunch of fermented cabbage rounds out the texture.

Combining these ingredients with steamed rice both tempers the heat and lends a soft, springy texture. Most recipes also include gochujang, a bright-red paste made of glutinous rice and chili powder. Gochujang adds an earthy, miso-like sweetness to kimchi fried rice.

Like any Asian stir-fry, kimchi fried rice is a simple, efficient dish that comes together in minutes. Here’s what to know if it’s your first time making kimchi fried rice:

1. 1. Adjust the recipe based on your rice. If using cold cooked rice, add it to the pan first to crisp up the outside and warm the inside of the grain, then add the kimchi. If you’re using warm rice, add the kimchi first. Day-old rice, which loses moisture in the refrigerator, crisps up more readily than freshly steamed rice. To quickly dry out fresh rice, spread it onto a baking sheet and place it in the fridge, uncovered, for twenty minutes to an hour.
2. 2. Keep a separate jar of kimchi brine. If you make a lot of Korean food, you may want to keep a jar of kimchi brine in your fridge. Each time you finish a jar of kimchi, transfer the leftover brine to your jar. Use the liquid for dishes like kimchi fried rice or kimchijeon.
3. 3. Add protein and vegetables. Kimchi fried rice is an ideal vehicle for extra protein or veggies. One of the most popular additions is a fried egg, but you can also scramble an egg directly into the pan or incorporate bits of bacon or grilled beef. Chopped, dark leafy greens are especially delicious in kimchi fried rice.