Easiest Kimchi Fried Rice
EASIEST Kimchi Fried Rice! is a easy Korean recipe that serves 2. 260 calories per serving. Recipe by LOVE SOO on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $9.25 total, $4.63 per serving
Ingredients
- 2 cups Short‑Grain Rice (cooked, day‑old, cooled in refrigerator)
- 1 cup Vegan Kimchi (store‑bought, already chopped, super sour)
- 2 tablespoons Vegetable Oil (neutral oil for frying)
- 1 tablespoon Toasted Sesame Seeds (lightly toasted in pan)
- 0.5 teaspoon Salt (adjust to taste)
- 1 tablespoon Green Onion (optional garnish, sliced)
Instructions
Gather Ingredients
Measure out 2 cups of cold, day‑old cooked rice, 1 cup of vegan kimchi, 2 Tbsp vegetable oil, 1 Tbsp toasted sesame seeds, and a pinch of salt. Have a serving plate ready.
Time: PT5M
Heat Oil
Place the skillet over medium‑high heat and add the vegetable oil, letting it heat for about 1 minute until shimmering.
Time: PT1M
Fry Kimchi
Add the vegan kimchi to the pan, spreading it out flat. Stir‑fry for 3 minutes until it softens and releases its juices, becoming slightly caramelized.
Time: PT3M
Add Rice and Flatten
Add the cold rice to the pan. Using the spatula, press the rice down to form an even layer, then stir‑fry for about 5 minutes, allowing the bottom to crisp while the rice heats through.
Time: PT5M
Toast Sesame Seeds and Finish
Sprinkle the toasted sesame seeds over the rice and continue cooking for another 2‑3 minutes, letting the seeds toast and the bottom turn golden brown.
Time: PT3M
Serve
Slide the fried rice onto a plate, garnish with optional sliced green onion if desired, and enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 7 g
- Carbohydrates
- 50 g
- Fat
- 19 g
- Fiber
- 3 g
Dietary info: Vegan, Gluten-Free
Allergens: Sesame
Ingredient Substitutions
- Instead of Short‑Grain Rice: Jasmine rice, Brown rice
- Instead of Vegan Kimchi: Fermented cabbage, Sauerkraut (less spicy)
- Instead of Vegetable Oil: Canola oil, Grapeseed oil
- Instead of Toasted Sesame Seeds: Sesame oil (for flavor)
- Instead of Salt: Soy sauce (adds salt + umami)
- Instead of Green Onion: Chives
Equipment Needed
- Large Non‑Stick Skillet
- Spatula
- Measuring Spoons
- Bowl
- Plate
Critical Steps — Do Not Skip
- Fry Kimchi
- Add Rice and Flatten
- Toast Sesame Seeds and Finish
Chef Tips from the Video
- Use a high smoke‑point oil like grapeseed for extra crispness.
- Add a splash of soy sauce or tamari for umami without breaking vegan status.
- Finish with a drizzle of toasted sesame oil for extra aroma.
Troubleshooting
Rice sticks together
Use day‑old, chilled rice and break up clumps before adding to the pan.
Bottom not crispy
Press rice firmly and let it sit without stirring for an extra minute; increase heat slightly if needed.
Kimchi flavor too sour
Rinse kimchi briefly or add a pinch of sugar to balance acidity.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture will change if frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook rice a day ahead and refrigerate
- Use pre‑packaged vegan kimchi to save prep time
- Toast sesame seeds in a dry pan before cooking
Frequently Asked Questions
What is the cultural significance and history of kimchi fried rice (bokkeumbap) in Korean cuisine?
Kimchi fried rice, known as bokkeumbap, originated as a frugal way to use leftover rice and kimchi, turning them into a hearty, flavorful meal. It reflects Korean home‑cooking ingenuity and is now a beloved comfort dish across the country.
What are the traditional regional variations of kimchi fried rice in Korea?
In the south, cooks often add gochujang for extra heat, while in the north the dish may be milder and include pork or beef. Some regions top it with a fried egg, but the vegan version replaces meat with extra vegetables or tofu.
How is kimchi fried rice traditionally served in Korean households?
It is typically served hot in a shallow bowl, sometimes topped with a fried egg, shredded seaweed, and a drizzle of sesame oil. It is eaten with a side of soup or kimchi and enjoyed as a quick lunch or dinner.
What occasions or celebrations is kimchi fried rice associated with in Korean culture?
While not tied to a specific holiday, kimchi fried rice is a go‑to dish for busy weekdays, late‑night meals after drinking, and for using up leftover kimchi after the winter kimchi‑making season.
What authentic ingredients are essential for traditional kimchi fried rice versus acceptable vegan substitutes?
Traditional recipes use Korean short‑grain rice, fermented kimchi, sesame oil, and often pork or beef. In a vegan version, plant‑based oil replaces animal fat and vegan kimchi provides the same tangy flavor without fish sauce.
What other Korean dishes pair well with kimchi fried rice?
It pairs nicely with a light Korean soup such as miyeok guk (seaweed soup), a simple cucumber‑miso salad, or a side of pickled radish (danmuji). The contrast of textures makes for a balanced meal.
What are the most common mistakes to avoid when making vegan kimchi fried rice?
Common errors include using freshly cooked rice (which becomes mushy), not pressing the rice to form a crispy layer, and over‑cooking the kimchi which can turn bitter. Use day‑old rice and keep the heat medium‑high for a crisp bottom.
Why does this recipe press the rice flat to create a crispy bottom instead of stirring constantly?
Pressing the rice creates a larger contact surface with the hot pan, allowing Maillard browning that gives the dish its signature crunchy texture. Constant stirring would prevent that crust from forming.
Can I make this vegan kimchi fried rice ahead of time and how should I store it?
Yes, you can prepare the rice and kimchi a day ahead. Store the fried rice in an airtight container in the refrigerator and reheat in a skillet over medium heat to restore the crisp bottom. Avoid microwaving, as it softens the crust.
What does the YouTube channel LOVE SOO specialize in?
The YouTube channel LOVE SOO focuses on simple, home‑cooked Korean recipes, often highlighting vegan and budget‑friendly versions of classic dishes. LOVE SOO’s style emphasizes minimal prep, clear visual steps, and authentic Korean flavors.
Last updated: September 3, 2026
