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Easy Korean Kimchi Fried Rice

Name: Easy Korean Kimchi Fried Rice
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2 servings
Cuisine: korean
Ingredients: Korean kimchi; kimchi juice; cooked white rice (cold, day-old); Korean chili paste (Gochujang); Cooking oil; scallion; dried seaweed sheet; sesame seeds; sesame oil

groups2 servingsspeedEasycountertopsPrep: 3 minsskilletCook: 5 minsscheduleTotal: 8 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningGlutenwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Active Cooking

00:00:25

warningStay safe

Pour oil steadily and keep a safe distance from the pan edge to prevent burn injuries.

Turn on medium heat in a frying pan, pour in 1 tbsp of cooking oil, and swirl the pan so the oil coats the bottom evenly.

local_fire_departmentMedium heat

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Watch out

Do not let the oil get too smoking hot

otherwise, adding moist kimchi next will cause heavy hot oil splashes

Ingredients:Cooking oil (1 tbsp)

Tools:Frying pan

Active Cooking

00:00:37

Once oil is hot, add 200g of chopped Korean kimchi and stir-fry with a spatula for about 1 minute until fragrant and slightly dried out.

local_fire_departmentMedium heat, about 1 min

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Watch out

Ensure kimchi is cut into small pieces beforehand

large chunks won't cook evenly and will stay tough

Ingredients:Korean kimchi (200 g)

Tools:spatula

Active Cooking

00:00:47

Add 2 cups of cooked rice, break up clumps with the spatula and mix with kimchi, then pour in 150ml of kimchi juice and stir-fry until the rice absorbs the juice and turns evenly red.

local_fire_departmentMedium heat

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Watch out

Break up any rice clumps thoroughly

otherwise, the plain rice inside will not absorb the kimchi juice flavor

Ingredients:cooked white rice (cold, day-old) (2 cup)kimchi juice (150 ml)

Tools:spatula

Active Cooking

00:01:08

Add 2 tbsp of Korean chili paste (reduce to 1 tbsp if less spicy preferred) and stir-fry briskly for 1 to 2 minutes until fully blended and excess moisture evaporates.

local_fire_departmentMedium heat, about 1-2 mins

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Watch out

Gochujang is sticky

stir it quickly after adding, otherwise it will stick to the bottom and burn, making the rice bitter

Ingredients:Korean chili paste (Gochujang) (2 tbsp)

Tools:spatula

Active Cooking

00:01:20

Turn off the heat. Top the fried rice with 1 chopped scallion, 1 sheet of julienned dried seaweed strips, sprinkle 1 tsp toasted sesame seeds, and drizzle 1.5 tsp sesame oil, then serve.

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Watch out

Drizzle the sesame oil only after turning off the heat

high heat will destroy its aroma

Ingredients:scallion (1 piece)dried seaweed sheet (1 sheet)sesame seeds (1 tsp)sesame oil (1.5 tsp)

Tools:kitchen scissors