Kimchi Fried Rice
Kimchi Fried Rice
Discover the comforting warmth and bold flavors of our Kimchi Fried Rice, a Korean classic that turns simple ingredients into something truly unforgettable. This vibrant dish brings together perfectly stir-fried rice, our deeply fermented original kimchi, and a blend of savory spices that create rich, satisfying depth in every bite. The natural tang and gentle heat of our kimchi infuse the rice with vibrant character, while aromatic vegetables and a touch of sesame bring balance and warmth. Topped with a perfectly fried egg or enjoyed just as it is, this dish embodies the heart of Korean home cooking—comforting, nourishing, and bursting with soul. Whether served as a quick weekday meal or as a flavorful centerpiece to your table, Kimchi Fried Rice is a delicious celebration of Korea’s culinary heritage and the power of simple ingredients prepared with care.
Ingredients
- 1 cup cooked rice (preferably day-old for best texture)
- ½ cup of our Bibap Manufacture Kimchi Original, chopped, plus 1–2 tbsp kimchi juice
- 1 small onion, finely diced
- 1 garlic clove, minced
- 1 tbsp sesame oil
- 1 tbsp neutral cooking oil (sunflower, canola, etc.)
- 1 tbsp soy sauce
- 1 tsp gochujang (optional, for extra heat & depth)
- 1 spring onion, sliced
- 1 fried egg per serving (optional but recommended)
- Sesame seeds for garnish
- Salt & pepper to taste
Preparation
- We like starting by getting everything just a little organized, that makes the cooking feel calmer, more intentional. We chop the kimchi into small, bite-sized pieces and keep a spoonful of its juice aside; that tangy liquid brings so much depth later. Then we dice the onion, mince the garlic, and slice the spring onion into thin, fresh ribbons. If the rice has clumped together, we gently loosen it with a fork.
- Once the pan is warm, we add a bit of oil and let the onion and garlic soften in it. There’s this moment when they turn fragrant and slightly golden, and the kitchen suddenly feels cozy.
- Then comes the chopped Bibap Manufacture Kimchi Original. We stir it in and let it cook for a few minutes so the flavors deepen and the edges caramelize just slightly. That little bit of browning adds a wonderful richness and makes the whole dish smell incredibly inviting.
- When the kimchi is ready, we add the cooked rice. We break it up and fold it into the kimchi until every grain is coated. As it stir-fries, the rice warms through and starts soaking up all the flavors.
- We season with a dash of soy sauce, a touch of gochujang when we want more depth, and a splash of kimchi juice for brightness. A drizzle of sesame oil rounds everything out. As we keep stir-frying, the rice slowly takes on that warm, reddish color that always hints at how satisfying the final bite will be.
- We finish by stirring in the sliced spring onions, they bring a fresh lift to the dish. After a quick taste, we adjust the seasoning if needed. Served hot, with a fried egg on top and a sprinkle of sesame seeds, it’s simple, comforting, and full of the kind of flavor that makes us want to go back for one more spoonful.
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