Kimchi Fried Rice: An Easy Korean Dish for Leftover Rice

Kimchi fried rice, or kimchi bokkeumbap, is what many Korean households make when the fridge is nearly empty. All you need is cold rice, well-fermented kimchi and a few pantry seasonings. Thanks to the popularity of Korean dramas and food, kimchi is now easy to find in Malaysian supermarkets, and this dish has become a favourite quick dinner for students and busy workers alike.

It takes about 15 minutes and uses one pan, which makes it ideal for small kitchens, shared rental houses and anyone who hates washing up. It is also forgiving: the quantities below are a guide, and you can adjust the kimchi, chilli and protein to whatever you have in the fridge that day.

Ingredients (2 servings)

• 2 cups cold cooked rice, preferably a day old
• 1 cup well-fermented (sour) kimchi, chopped, plus 2 to 3 tablespoons kimchi juice from the jar
• 1 tablespoon gochujang (Korean chilli paste), optional
• 1 teaspoon gochugaru (Korean chilli flakes) or regular chilli flakes, optional
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• Half an onion, diced, and 2 spring onions, sliced
• 100 g protein: diced chicken, canned tuna, luncheon meat or tofu
• 1 tablespoon oil and 1 teaspoon sesame oil
• 2 eggs
• Toasted sesame seeds and roasted seaweed strips (gim) to serve

Why Old Kimchi Works Best

Fresh kimchi is crunchy and mild. Kimchi that has fermented for a few weeks becomes sour and deeply savoury, which is exactly what you want for cooking. If your kimchi is new, the fried rice will taste a little flat, so add an extra splash of kimchi juice and a pinch more sugar to balance it. Keeping an older jar in the fridge just for cooking is a common Korean habit.

When shopping in Malaysia, check the label if you need halal or pork-free products. Some kimchi contains fish sauce or salted shrimp, and some brands are halal certified. Gochujang varies too, so read the ingredients.

Step-by-Step Method

1. Heat the oil in a large pan or wok over medium-high heat. Add the onion and cook for 2 minutes until soft.
2. Add your protein and cook until browned or heated through.
3. Add the chopped kimchi and stir-fry for 3 to 4 minutes. Frying kimchi caramelises it slightly and mellows its sharpness.
4. Stir in the gochujang and chilli flakes if using, and cook for 30 seconds.
5. Add the rice and break it up. Toss well so every grain turns red-orange.
6. Season with the kimchi juice, soy sauce and sugar. Keep tossing for 2 to 3 minutes, letting the rice catch a little on the bottom of the pan for crispy bits.
7. Turn off the heat. Stir in the sesame oil and most of the spring onion.
8. Fry the eggs sunny side up in a separate pan. Plate the rice, top each portion with an egg, and finish with sesame seeds, seaweed strips and the remaining spring onion.

Taste before you add salt. Kimchi, kimchi juice and soy sauce all bring saltiness, and many cooks find they need no extra salt at all.

Popular Add-Ons

• Cheese: a handful of grated mozzarella melted on top is a hit with younger diners.
• Tuna: canned tuna is cheap and authentic in Korean home cooking.
• Vegetables: frozen peas, corn, zucchini or mushrooms bulk it out.
• Butter: a small knob stirred in at the end adds richness, a popular trick in Korea.
• Spicier: slice in some cili padi, Malaysian style.

Common Mistakes

Soggy rice: using freshly cooked rice, or adding too much kimchi juice at once. Use cold rice and add the liquid a little at a time.

Too sour: kimchi that is very old can be sharp. A teaspoon more sugar and a few more minutes of frying the kimchi before the rice goes in will soften it.

Stuck to the pan: use enough oil and keep the heat at medium-high rather than maximum, especially in non-stick pans.

If you often have leftover rice, our guide on using leftover rice safely has more ideas. You can also pair this with the homemade sauce from our chicken teriyaki rice bowl for a mixed Asian dinner.

FAQ

Can I make kimchi fried rice without gochujang?

Yes. The kimchi itself carries plenty of flavour. Add chilli flakes or a spoon of sambal if you want more heat.

How long does opened kimchi last?

Kept cold, tightly sealed and handled with clean utensils, it lasts weeks in the fridge and keeps getting more sour. Throw it out if it smells off or shows mould.

Is kimchi fried rice healthy?

It can be a reasonably balanced meal with vegetables, protein and egg. Watch the salt and oil, and add extra vegetables to lighten it.

Kimchi fried rice is fast, cheap and full of flavour, and it is one of the best reasons to always keep a jar of kimchi in the fridge. Once you have made it a few times, you will start cooking extra rice on purpose.