How to make Kimchi Fried Rice: a quick, easy, authentic Korean method

I will admit that I didn’t immediately fall in love with most Korean foods. There were a ton that I liked alright, and maybe a handful I quite enjoyed (looking at you, bingsu). However, kimchi fried rice was a glaring exception. Oh baby. Love at first bite for me– long before I acquired a taste for the plain, cold kimchi side-dish.

Even if you’re on the fence about kimchi itself, I think you should give kimchi fried rice a shot. Something really magical happens when you stir-fry kimchi. The spice level tames just a bit, and the warmed kimchi is so flavorful. I’m getting hungry just thinking about it.

The Meet-Cute:

I first had this dish when we were in Seoul for a summer internship years ago (with just one baby! What is time??). One of my wonderful American expat friends graciously had our family over for a meal in their apartment and they served us kimchi fried rice. It was super delicious, and a great gateway dish to open my heart to kimchi.

Once we moved back to Seoul the next year (with just one toddler! What is time??) I enjoyed buying kimchi bokkeumbap (bokkeum=to cook; bap=rice) at local mom & pop restaurants. To be accurate, actually, once we moved back to Seoul, and I was no longer in the first trimester of my pregnancy, I enjoyed buying kimchi bokkeumbap. My son would eat it with me, which delighted the restaurant owners to no end, to see a waygook-en agi (foreign kid) eating this semi-spicy Korean dish.

Acquiring the Kimchi Fried Rice Recipe:

I finally learned HOW KOREANS MAKE THIS MAGIC so I could recreate it on my own whenever I wanted to. One evening a few of Paul’s coworkers had come over to learn how to make chocolate chip cookies. Sometimes Paul would bring them into the office, and they wanted to learn HOW TO MAKE THIS MAGIC! (Although there are many bakeries in Korea, few families bake at home– some don’t even own ovens).

As we were chatting about our favorite foods, I asked them all about kimchi fried rice. One of the girls knew her mother’s method for kimchi fried rice and taught me all the things. I was so grateful!

Note: I’m sure this is one of MANY authentic Korean methods for kimchi fried rice. It’s kind of a “throw together your leftovers with easy ingredients you always have around” dish for Koreans. I would compare it to the various ways that families in America make grilled cheese at home- it won’t look exactly the same each time, depending on what you have on hand, and the person that’s making it.

What You’ll Need for Kimchi Fried Rice:

• Kimchi: If you have the choice, go for aged kimchi (sinkimchi). It’s sour and perfect for this rice dish. In Korea, the grocery stores had every option under the sun– including non-spicy-yellow-kimchi for kids. It’s adorable. (I talk about what grocery shopping is like in Seoul in this article if you’re interested). In the Asian supermarkets here in Kansas City there’s just one type of kimchi available– but it’s worked great! You’ll need both the cabbage pieces and the juice at the bottom.
• Rice: As is typical with fried rice, cold leftover rice is your best bet. You don’t want goopy, sticky rice.
• Butter: Yes, really. I was fully expecting cooking oil of some kind, but nope!
• Onion: Yellow or white both work here, but you can also omit it completely.
• Spam: Yes, really. The stuff from the can. When I’d order kimchi fried rice from local restaurants in Korea, the default option included spam. My friend’s mom uses spam OR tuna fish in this dish, but you also don’t HAVE to add either. I’ve never made it with tuna! About half the time we use spam, half the time omit it. I know it sounds crazy, but the spam actually tastes great in there. Trust me on this.

American soldiers brought cans of Spam over during the Korean War (1950’s) and the trend caught on. Canned spam & tuna fish are both beloved and consumed often in Korea.

To Top:

• Sesame seeds: My kids love adding these on top!
• Roasted seaweed: shredded if possible!
• a fried egg: cooked however you like it.

The Method for Kimchi Fried Rice:

1. Heat a huge wok or similar large pan to medium/ medium-high heat. Avoid non-stick if possible to really get the rice browned properly.
2. Drop several tablespoons of butter into the pan.
3. Add about 1/2 c. chopped white or yellow onion (if using) and cook several minutes.
4. Add your protein, if using. If using Spam, chop it into small pieces.
5. Add the large pieces of kimchi (not the juice) and stir frequently, for several minutes. I usually cut the kimchi into more bite-size pieces with kitchen shears.
6. Now add your rice, and stir around! If it starts sticking, you’ll want to add more butter.
7. Once your rice has started getting browned a bit, add some kimchi juice for extra flavor. Stir frequently for a few minutes longer.
8. In a separate pan (non-stick is good here!) fry however many eggs you’d like on top. 1 per person is a good rule, usually.
9. Top your kimchi fried rice with your fried eggs, sesame seeds, and shredded dried seaweed (as desired).

If you’re a fan of Korean foods, I hope you’ll enjoy this easy recipe!

I’d love to hear in the comments about whether or not you’ve had kimchi fried rice, or have made it at home! If so, what method do you use?

Pst! If you’re looking for an even spicier recipe for kimchi fried rice, Maangchi has a highly rated recipe with gochujang over on that website!

More posts you may be interested in:

THE HISTORY OF KPOP: PART 1

INTERESTED BUT COMPLETELY NEW TO KOREAN POP CULTURE? START HERE!

HOW TO SURVIVE & THRIVE LIFE AS AN EXPAT: 10 TIPS