Bold Korean Kimchi Fried (Print)

Tangy kimchi and spicy gochujang blend with savory veggies in a quick Korean-inspired dish bursting with umami.

# Components:

→ Rice

01 - 2 cups cooked short-grain rice, preferably day-old

→ Vegetables & Kimchi

02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tbsp kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced, white and green parts separated

→ Sauce & Seasonings

07 - 1 tbsp gochujang (Korean chili paste)
08 - 1 tbsp soy sauce
09 - 1 tsp toasted sesame oil
10 - ½ tsp sugar
11 - ⅛ tsp freshly ground black pepper

→ Oil & Garnish

12 - 2 tbsp vegetable oil
13 - 1 tsp toasted sesame seeds
14 - 2 fried eggs (optional, for topping)

# Directions:

01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped yellow onion, diced carrot, and the white parts of green onions. Sauté for 2 to 3 minutes until slightly softened.
02 - Add chopped napa cabbage kimchi and cook for 2 to 3 minutes until fragrant and edges begin to caramelize.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and freshly ground black pepper. Cook for 1 minute, stirring to evenly coat the vegetables.
04 - Add cooked rice, breaking up any clumps. Toss and stir-fry for 3 to 4 minutes until rice is heated through and well coated.
05 - Drizzle toasted sesame oil over the rice and add the green parts of the green onions. Stir thoroughly to combine.
06 - In a separate pan, heat the remaining vegetable oil and fry eggs to desired doneness for topping.
07 - Plate the fried rice in bowls, top with a fried egg if desired, and sprinkle with toasted sesame seeds.

# Chef Secrets:

01 -
  • It transforms day-old rice and half-forgotten kimchi into something craveable and alive.
  • The whole thing comes together faster than ordering takeout, so weeknight victories taste better.
  • One pan, bold flavors, and enough spice to make you feel like you're cooking with intention.
02 -
  • Day-old rice is non-negotiable—freshly cooked rice has too much moisture and will turn into mush instead of fried rice, no matter how hard you stir.
  • Don't be timid with the gochujang; it needs a full minute in the pan to bloom and lose its raw edge, otherwise it tastes harsh instead of rounded.
03 -
  • Keep your pan hot and your ingredients prepped before you start cooking—this dish moves fast, and you want to avoid scrambling for things mid-stir-fry.
  • The fried egg is optional, but it transforms the dish into something creamy and luxurious; a runny yolk turns into instant sauce.
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