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Kimchi Fried Rice
A Classic with a Kick: What Is Kimchi Fried Rice?
Kimchi Fried Rice (kimchi bokkeumbap) is one of those dishes that feels both completely comforting and wildly exciting at the same time. It’s spicy, savory, tangy, and deeply satisfying. A staple of Korean home cooking, it’s often made to use up leftover rice and aging kimchi—and it turns both into absolute gold.
Read More about Kimchi HERE!
This dish isn’t fancy, but that’s what makes it so brilliant. With a few pantry staples and a bowl of day-old rice, you’re 15 minutes away from a meal that delivers big-time flavor with minimal effort.
And yes—it’s just as good (if not better) the next day.
PRO TIP: Head to our Rice Blog HERE to learn how to cook 10 types of Rice! 
A Little History: Where Did Kimchi Fried Rice Come From?
While kimchi itself dates back thousands of years in Korean culinary history, kimchi fried rice is a more modern invention. It began popping up in the 20th century as a way to reduce food waste, combining leftover rice and ripened kimchi into a single, flavour-packed meal.
It quickly became a staple in Korean households and student dorms alike. Why? Because it’s easy, adaptable, and incredibly comforting—what we chefs like to call the perfect “pantry dinner.”
Today, it’s known far beyond Korea’s borders, popping up on menus from Seoul to Toronto to NYC, each version with its own unique twist.
Why Kimchi Fried Rice Is Worth Making
We’ve been cooking versions of this dish for years. It’s the recipe we reach for after a long day, when the fridge is looking sparse, or when we need a fast lunch between classes. We’ve tested it dozens of times: with bacon, with tofu, without egg, extra spicy, extra funky—you name it.
The last time we made it? A rainy Thursday in the studio kitchen, needing something bold, warm, and comforting. Within minutes, the entire space smelled like toasted sesame and fermented chili, and the bowl of rice we casually tossed together was devoured in no time.
This version hits all the right notes: rich umami from the doenjang (or miso), tangy-spicy balance from the kimchi and vinegar, and just enough sweetness to round it all out. It’s a beautifully layered dish that’s also unfussy.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked jasmine rice (preferably cold/leftover)
- 1/2 cup kimchi, roughly chopped
- 1/4 cup kimchi juice
- 3 green onions, chopped (white and green parts separated)
- 2 Tbsp Kikkoman soy sauce
- 2 Tbsp Shaoxing wine (optional but recommended)
- 1 Tbsp sugar
- 2 tsp rice wine vinegar
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 2 tsp doenjang (or substitute with 1 Tbsp white miso)
- 2 eggs, beaten (optional)
- Neutral oil for frying
Instructions
- Make the Sauce
- In a small bowl, whisk together the soy sauce, sugar, rice vinegar, sesame oil, doenjang (or miso), and Shaoxing wine (if using). Set aside.
- Sauté the Rice & Egg
- Heat a wok or large skillet over medium-high heat. Add 2–3 tablespoons of neutral oil. Add your cooked rice and stir to coat. Push rice to the side of the pan and pour in the beaten eggs (if using). Scramble until just set, then mix into the rice.
- Add the Kimchi
- Push the rice to the side again and add the chopped kimchi. Sauté for about 30 seconds to a minute—this step helps mellow the sharpness of the kimchi and bring out its deeper, fermented flavor.
- Pour in the Sauce
- Add your prepared sauce and toss everything to combine. Stir in the white parts of the green onions and cook for 1–2 more minutes, allowing the flavors to blend.
- Finish & Serve Transfer to bowls and garnish with sesame seeds and the green tops of the scallions. Add a fried egg on top for bonus points (and Instagram-worthy presentation).
Notes
Variations & Substitutions on Kimchi Fried Rice:
This dish is super flexible. Here are some of our favourite spins:
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Protein Power: Add crispy bacon, crumbled tofu, leftover roast chicken, or a fried egg.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Vegan Version: Skip the egg and use miso instead of doenjang for a plant-based version.
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Spice It Up: Add gochujang (Korean chili paste) or sriracha for an extra hit of heat.
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No Shaoxing wine? Sub in mirin, dry sherry, or skip it entirely.
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No jasmine rice? Any cold rice will do—basmati, short grain, even quinoa.
Common Questions
Can I make this ahead of time?
Absolutely! Kimchi fried rice reheats beautifully in a skillet or microwave. Store in an airtight container in the fridge for up to 3 days.
Can I freeze kimchi fried rice?
Yes, though we find it’s best enjoyed fresh or from the fridge. If freezing, cool completely and store in a sealed container for up to 1 month.
Does the rice need to be cold?
Cold, day-old rice is ideal—it fries better and doesn’t go mushy. Fresh rice can work, but spread it out to cool slightly before cooking.
Is kimchi fried rice spicy?
Mild to medium—it depends on your kimchi. Add chili flakes or gochujang if you want more kick.
Where do I find doenjang?
Look for it in Asian grocery stores or online. It’s a Korean fermented soybean paste, similar to miso but stronger and funkier.
Final Thoughts: Why We Keep Coming Back to This Dish
There’s a reason Kimchi Fried Rice is one of the most-loved comfort foods in Korean cuisine. It’s deeply satisfying, endlessly adaptable, and easy to throw together with what you have on hand.
We’ve cooked this dish in our home kitchens, in our studio with students, and even while traveling using a single burner. It’s that reliable.
If you’ve got leftover rice and a jar of kimchi in your fridge, you’ve already got the base for something amazing.
So heat up that wok, follow your nose, and don’t be afraid to riff—it’s not just dinner, it’s a flavour bomb in a bowl.
