Kimchi Fried Rice

(김치볶음밥)

Simple. Bold. Perfectly Korean.

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There are nights when all I want is something that comes together fast but hits deep — something bold, briny, and full of comfort. That’s where kimchi fried rice comes in.

This isn’t fancy. There’s no egg on top, no cheese pull moment. Just leftover rice, old kimchi, gochujang for heat, and a little magic from your pantry. Stir-fried in sesame oil and finished with seaweed and toasted sesame seeds, it’s the kind of food that doesn’t ask for anything — and somehow gives everything.

In Korean homes, this is the move when the kimchi is past its prime — a little funky, a little sour, and perfect for frying. That aged kimchi gives the dish its deep red flavor, but the gochujang brings depth and warmth. Add in green onions at the end for brightness, and you’ve got something that tastes like memory.

We finish ours with shredded gim (seaweed) and sesame seeds for texture, salt, and a whisper of the sea. It’s the kind of meal that never makes a big deal about itself — but still ends up being the best part of your day.

🥄 Ingredients:

• Cooked, cold white rice (preferably short grain)

• Well-fermented kimchi (plus a spoon of the juice)

• Sesame oil

• Neutral oil (like avocado or grapeseed)

• Gochujang (Korean red pepper paste)

• Green onions (sliced)

• Toasted sesame seeds

• Gochugaru (optional, for extra heat)

• Shredded gim (seaweed) to top

🔥 How to Make It:

1. Heat a mix of sesame oil + neutral oil in a pan over medium-high.

2. Add chopped kimchi (and juice) and cook until softened and slightly caramelized.

3. Stir in a spoonful of gochujang, mixing well with the kimchi.

4. Add the rice, breaking it up and mixing until the grains are coated and beginning to crisp.

5. Add green onions in the last minute of cooking.

6. Top with shredded gim and toasted sesame seeds.

💬 Why I Love It

It’s humble. It’s cheap. And it’s deeply satisfying.
This is the kind of food that doesn’t apologize for being simple — because it doesn’t need to.

If you’ve got kimchi and rice, you’ve got dinner.
And sometimes, that’s exactly enough.

And if you’re feeling fancy?
Add a fried egg on top and let the yolk do what it does best.

Want more Korean comfort food?
From Kimbap to Tteokbokki, we’re building a full table of Korean classics.