Kimchi Fried Rice with Gochujang (Printable)

Tangy kimchi, spicy gochujang, and savory vegetables combine for a quick, satisfying Korean-inspired comfort dish.

# Ingredient List:

→ Rice

01 - 2 cups cooked short-grain rice (preferably day-old)

→ Vegetables & Kimchi

02 - 1 cup napa cabbage kimchi, chopped, plus 2 tbsp kimchi juice
03 - 1/2 cup yellow onion, finely chopped
04 - 1/2 cup carrot, diced
05 - 2 green onions, sliced (white and green parts separated)

→ Sauce & Seasonings

06 - 1 tbsp gochujang (Korean chili paste)
07 - 1 tbsp soy sauce
08 - 1 tsp toasted sesame oil
09 - 1/2 tsp sugar
10 - 1/8 tsp freshly ground black pepper

→ Oil & Garnish

11 - 2 tbsp vegetable oil
12 - 1 tsp toasted sesame seeds
13 - 2 fried eggs (optional, for topping)

# Steps:

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

# Expert Advice:

01 -
  • It turns leftovers into something you'll want to make on purpose.
  • The balance of spicy, tangy, and savory hits every craving at once.
  • You can have dinner on the table faster than delivery would arrive.
  • It's endlessly adaptable to whatever you have in the fridge.
02 -
  • Fresh rice will turn gummy—if that's all you have, spread it out to cool and dry before using.
  • Don't crowd the pan or the rice will steam instead of fry, and you'll lose that crispy texture.
  • Taste before serving and adjust with more soy sauce, gochujang, or kimchi juice depending on your mood.
03 -
  • Use a well-seasoned wok or cast iron skillet for the best caramelization and flavor.
  • Let the rice sit undisturbed for 30 seconds at a time while stir-frying—it creates those crispy, golden bits that make the dish unforgettable.
  • Always taste your kimchi first—some brands are saltier or spicier than others, and you'll want to adjust the soy sauce and gochujang accordingly.
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