Kimchi Fried Rice, also known as Kimchi Bokkeumbap (김치 볶음밥) in Korean, is a popular type of Korean fried rice. It is predominantly made by stir frying kimchi (a traditional Korean side dish of fermented spicy napa cabbage) and rice, along with various seasonings.
But wait, the magic doesn’t end there! This versatile dish takes humble fried rice to new heights by incorporating additional ingredients such as diced meat and vegetables, enhancing its texture, flavor, and nutritional value.
So, when I whip up my kimchi fried rice, I typically toss in bacon and mushrooms – enoki mushrooms, to be precise. The bacon infuses the dish with a delightful smoky flavor, while the enoki mushrooms add a pleasing crunch. And here’s a fun fact: my husband, a meat-lover through and through—just like most men—won’t even touch my kimchi fried rice unless it’s brimming with meat! 😂
Kimchi Fried Rice With Vegan Fried Egg
At its core, kimchi fried rice is a beloved classic comfort food and a staple in Korean cuisine. It delivers a flavorful and savory dish with a distinctive taste that surprises you with occasional tangy bites. Truly, it’s a perfect showcase of the transformative power of kimchi!
You’ve probably heard that one or two-day-old rice fries better. Let me clarify this concept. Freshly cooked rice tends to be moist and soft, and when stir-fried, it can become gluggy – not an appealing texture for a stir fry dish!
However, if you’re skilled at managing the water content, you can also use freshly cooked rice. Simply prepare the rice to be intentionally drier by adding slightly less water during the rice cooking process.
Midnight Kimchi Fried Rice For Kiki
The final tip I want to share today revolves around the ideal way to season kimchi fried rice: by using well-fermented kimchi juice (from a kimchi container).
You’ll be amazed to discover that kimchi juice, straight from your kimchi container, serves a unique purpose. It’s packed with flavor – tangy, spicy, and slightly sweet (unless overripe), which adds a significant depth to dishes like fried rice.
Usually, I don’t add anything else to my kimchi fried rice – not even gochujang (Korean chili paste) or gochugaru (Korean chili flakes) – unless I’m running low on kimchi juice or desire an additional spice kick. Of course, you are free to add either of them according to your preference. If you do, they will undoubtedly provide an extra hint of spice!
Singapore Style Fried Rice From Keep Cooking & Carry On
Kimchi fried rice is a crowd favorite when it comes to using up that matured kimchi in your fridge, standing strong alongside other Korean staples like kimchi jjigae (kimchi stew) and kimchi pancake.
For those who prefer a twist on the “traditional”, check out my tuna kimchi fried rice, which swaps the usual bacon for tuna, introducing an unexpected, yet delightfully satisfying protein source.
If you like something strong and saucy, my kimchi udon recipe is a must-try. Beware though, it’s known to be quite addictive!
Kimchi Fried Rice With Spam
And if you’re still hungry for more creative ways to incorporate kimchi into your meals, don’t miss out on my compilation, 14 Delicious Ways to Eat Kimchi!
7. Serve the kimchi fried rice on a plate. Garnish with the sesame seeds, green onions, and seaweed strips (all optional). Place the cooked egg on top. Enjoy!
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Fried Rice And Jajangmyeon For Dinner
Calories: 461 kcal | Carbohydrates: 41 g | Protein: 14 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 188 mg | Sodium: 311 mg | Potassium: 181 mg | Vitamin A: 265 IU | Vitamin C: 0.2 mg | Calcium: 47 mg | Iron: 3.3 mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Green Curry, Crispy Chicken, Kimchee Slaw & Rice Noodles
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
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Vegetarian Kimchi Fried Rice
I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.
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