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Gochujang Fried Rice With Kimchi
5 from 18 votes

Gochujang Fried Rice With Kimchi

This fried rice dish combines chopped kimchi with gochujang paste and kimchi juice for a spicy, tangy base. Cooked with garlic and green onions, the rice is stir-fried then pressed and caramelized for texture. It uses day-old rice for better frying results and delivers a savory, slightly spicy flavor with the distinctive sourness of kimchi.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2
Calories: 427 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Korean

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

    Cup of Yum
  1. 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.
  2. In another small bowl, mix the gochujang, kimchi juice, soy sauce and sesame oil and set it aside.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 427

% 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.