Kimchi Fried Rice

Kimchi Bokkeumbap is the ultimate Korean comfort food born from leftovers and powered by that tangy, spicy fermented kimchi flavor. Day-old rice crisps in the pan while the kimchi caramelizes, giving you big flavor in minutes.

After a long day, this is what I really cook: spicy, crispy kimchi fried rice with pork, scallions, and a rich over-medium egg on top finished with a chilled glass of off-dry Riesling. I’m keeping it real simple. Just me, some leftovers, and a craving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients

For the Fried Rice

• 2 cups cooked day-old rice (short- or medium-grain)
• 1 cup well-fermented kimchi, chopped
• 2 tbsp kimchi juice (from the jar)
• 4 oz pork belly or bacon, diced (optional but recommended)
• 2 tbsp vegetable oil (or pork fat)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs (fried or soft-boiled for topping)
• 2 green onions, sliced
• Sesame seeds, for garnish

For Homemade Kimchi (Optional)

• 1 medium Napa cabbage, chopped
• ¼ cup kosher salt
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1–2 tbsp gochugaru (Korean red chili flakes, adjust to spice level)
• 1 tbsp sugar
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 2 carrots, julienned (optional)
• 4 green onions, cut into 2-inch pieces

Instructions

Prepare the Rice

1. Break up day-old rice so the grains are loose and separated. Cold rice works best for fried rice—fresh rice will be too moist and sticky.

Cook the Pork

2. Heat a wok or large skillet over medium-high heat.

3. Add diced pork belly or bacon and cook 4–5 minutes until browned and crisp, rendering the fat.

4. Remove pork to a plate, leaving approximately 1 tbsp fat in the pan.

Stir-Fry Aromatics & Kimchi

5. Add onion to the hot pan and stir-fry 1–2 minutes until softened.

6. Add minced garlic and stir-fry 30 seconds until fragrant.

7. Add chopped kimchi and stir-fry 2–3 minutes, allowing it to caramelize slightly at the edges.

8. Stir in gochujang, kimchi juice, and soy sauce, mixing well.

Fry the Rice

9. Add the prepared rice to the wok, breaking up any remaining clumps.

10. Stir-fry 3–4 minutes, pressing some rice against the hot pan to create crispy bits.

11. Fold the cooked pork back into the rice and mix well.

Finish & Serve

12. Remove from heat and drizzle with sesame oil, tossing to coat.

13. In a separate pan, fry or soft-boil the eggs to your preference.

14. Divide fried rice between two bowls.

15. Top each bowl with an egg, sliced green onions, and sesame seeds.

16. Serve immediately while hot.

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Homemade Kimchi (Optional - Make 2-3 Days Ahead)

Salt the Cabbage

1. In a large bowl, toss chopped Napa cabbage with kosher salt, coating evenly.

2. Let sit at room temperature 1.5–2 hours to soften and release liquid. Massage occasionally.

Rinse & Drain

3. Rinse cabbage thoroughly with cold water 2–3 times to remove excess salt.

4. Drain completely in a colander, gently squeezing out excess water.

Make the Seasoning Paste

5. In a separate bowl, combine garlic, ginger, gochugaru, sugar, and fish sauce to form a thick paste.

Combine & Ferment

6. Add drained cabbage, julienned carrots, and green onion pieces to the seasoning paste.

7. Using clean or gloved hands, massage the paste into the vegetables until fully coated.

8. Pack tightly into a clean glass jar, pressing down to submerge vegetables under their liquid.

9. Leave at room temperature 2–3 days to ferment, opening the jar once daily to release gas ("burping").

10. Once fermented to your taste, refrigerate. The kimchi will continue to develop flavor over weeks.

11. Use well-fermented kimchi (at least 1 week old) for fried rice—the sourness and funk are essential.

Wine Pairing

Kimchi fried rice's bold, spicy, funky flavors need a wine with both sweetness and acidity. An off-dry German Riesling Kabinett is the ideal match: residual sugar tames the gochugaru heat, while crisp acidity cuts through the richness of pork fat and egg yolk. The wine's stone fruit notes complement the fermented tang of kimchi beautifully. Alternatively, try a dry Chenin Blanc from Loire Valley for its honeyed texture and bright acidity, or a sparkling rosé for festive occasions: the bubbles and berry fruit provide refreshing contrast to the spice. Serve well-chilled (45-50°F) to maximize the cooling effect against the heat.

Notes

Rice Tips

• Day-old rice is essential—it's drier and separates easily, preventing mushy fried rice
• Short- or medium-grain rice (Japanese or Korean varieties) have the right starch content
• If using fresh rice, spread it on a baking sheet and refrigerate uncovered for 1-2 hours
• Break up rice clumps before adding to the wok for even cooking
• Press rice into the hot pan without stirring to create crispy, caramelized bits

Kimchi Selection

• Well-fermented kimchi (tangy, slightly sour) is crucial for authentic flavor
• Fresh kimchi lacks the depth and funk this dish needs
• Kimchi that's been in your fridge for 2-4 weeks is ideal
• If too sour, rinse briefly; if too mild, add extra gochujang
• Save kimchi juice—it adds intense flavor to the rice

Wok Technique

• High heat is essential for proper fried rice texture
• Don't overcrowd the pan—cook in batches if needed
• Keep ingredients moving but allow moments of contact for crisping
• Use a wok spatula or metal spatula to press rice against hot surface
• If using nonstick pan, reduce heat slightly to protect coating

Protein Options

• Pork belly is traditional and renders flavorful fat for cooking
• Bacon is an excellent substitute and easier to find
• Spam or ham work well for a different take
• For vegetarian version, skip meat and use extra vegetables (mushrooms, zucchini)
• Leftover cooked protein can be added in the final step

Egg Variations

• Over-medium eggs with runny yolks are traditional—the yolk becomes sauce
• Medium-boiled eggs (7 minute) are elegant and easier to time
• Scrambled eggs can be stirred into the rice instead of topping
• Fry eggs in a separate pan to control doneness perfectly
• For crispier edges, fry eggs in hot sesame oil with tilted pan

Customization

• Add diced vegetables: carrots, peas, corn, zucchini
• Increase heat with fresh sliced chilies or chili oil
• Add protein: diced chicken, shrimp, or tofu
• Garnish with nori strips or crushed roasted seaweed
• Drizzle with sriracha or extra gochujang before serving

Storage & Reheating

• Fried rice keeps 3-4 days refrigerated in airtight container
• Reheat in wok or skillet over high heat with splash of water
• Microwave works but won't restore crispiness
• Top with fresh egg when reheating for best experience
• Don't freeze—texture suffers significantly