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
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.
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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.
Find it online: https://blog.theculinarystudio.ca/recipes/kimchi-fried-rice/