Gochujang Fried Rice With Kimchi
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
427 kcal
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Course
Side Dish, Main Course
Gochujang Fried Rice With Kimchi
Description
Gochujang Fried Rice With Kimchi integrates Korean fermented cabbage and spicy red chili paste with aromatics like garlic and green onions. The chopped kimchi adds tang and texture, while the gochujang-based sauce enhances heat and depth. The rice is stir-fried in stages and pressed against the pan to caramelize, adding a slight crispness to some grains.
The method emphasizes quick frying over high heat, using preferably day-old rice which fries better due to less moisture. The dish is garnished with fresh green onion slices for brightness and can be served with extra kimchi on the side for additional acidity.
This fried rice balances sour, spicy, and umami notes typical of Korean cuisine and works well as a standalone meal or a part of a larger spread. Adjust gochujang levels based on spice preference.
Leftover fried rice can be stored refrigerated for up to three days and reheated thoroughly before serving. For less spicy results, start with less gochujang and adjust to taste.
Ingredients
- 1 cup kimchi , and more for serving
- 2 tablespoons gochujang , or more to taste
- 2 tablespoons kimchi juice
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil toasted
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 green onions , thinly sliced on the diagonal (reserve some green slices for garnish)
- 2 cloves garlic , minced
- 3 cups white rice preferably day-old rice, cooked
Instructions
- Place the kimchi in a bowl and use clean kitchen scissors to cut the kimchi into smaller pieces. You can also chop it with a knife, but I find the scissors easier.
- In another small bowl, mix the gochujang, kimchi juice, soy sauce and sesame oil and set it aside.
- Heat the cooking oil in a seasoned wok or large nonstick skillet over medium-high heat. When the oil shimmers, add the green onions and cook for a minute before adding the minced garlic. Cook for another minute until the garlic is fragrant – stirring now and then. Then add the kimchi and sauté for another minute.
- Add the cooked rice on top of the kimchi. Then pour over the bowl of gochujang sauce. Stir-fry everything together for 3 minutes. Then use the back of your spoon to gently press the rice into the pan (like you're making a big fried rice pancake). Reduce the heat to medium and let the rice caramelise in the pan for 2 minutes.
- Transfer the kimchi fried rice to a bowl and scatter with the reserved spring onions. Serve alongside more kimchi.
Notes
- Use day-old medium- or short-grain rice for optimal texture when frying.
- Adjust gochujang quantity to control spiciness; start with less and add more if desired.
- Refrigerate leftovers in an airtight container up to 3 days and reheat thoroughly.
- Freshly cooked rice can be used if cooled completely before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 75g | 25% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 797mg | 33% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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