How to Cook Kimchi Fried Rice
How to Cook Kimchi Fried Rice is a medium Korean-American Fusion recipe that serves 3. 580 calories per serving. Recipe by VICE Asia on YouTube.
Prep: 5 min | Cook: 20 min | Total: 30 min
Cost: $7.45 total, $2.48 per serving
Ingredients
- 100 g Bacon (cut into bite‑size pieces)
- 1 medium Yellow Onion (diced)
- 150 g Kimchi (chopped, keep juice separate)
- 2 Tbsp Kimchi Juice (reserved from chopped kimchi)
- 300 g Cooked Day‑Old Rice (cold, preferably short‑grain or jasmine)
- 2 Tbsp Unsalted Butter (divided)
- 1 Tbsp Gochujang (Korean chili paste, not sriracha)
- 1 tsp Gochugaru (Korean chili flakes, optional for extra heat)
- 1 tsp Soy Sauce (for seasoning)
- 2 large Egg (lightly beaten)
- 2 stalks Scallions (thinly sliced)
- 1 tsp Sesame Oil (for finishing drizzle)
- 1 sheet Nori Sheet (torn into strips for garnish)
- to taste Salt
- to taste Black Pepper
Instructions
Prep All Ingredients
Dice the onion, chop the kimchi and set aside its juice, cut bacon into bite‑size pieces, beat the eggs in a small bowl, and have the day‑old rice ready.
Time: PT5M
Render Bacon
Heat the skillet over medium‑high heat and add the bacon pieces. Cook, stirring occasionally, until the fat is fully rendered and the bacon is crisp, about 5 minutes.
Time: PT5M
Sauté Onions
Add the diced onion to the rendered bacon fat. Cook, stirring, until the onion becomes translucent but not browned, about 3 minutes.
Time: PT3M
Roast Kimchi
Stir in the chopped kimchi and 2 Tbsp of reserved kimchi juice. Fry for 4 minutes, allowing the kimchi to caramelize slightly and release more flavor.
Time: PT4M
Add Rice
Break up the cold rice with your spatula and add it to the skillet. Stir‑fry for 2 minutes, ensuring each grain is coated with the bacon‑kimchi mixture.
Time: PT2M
Make Kimchi Butter Sauce
In a small bowl combine 1 Tbsp butter, gochujang, a splash of kimchi juice, and a pinch of salt. Add the mixture to the skillet and stir until the rice is evenly coated, about 1 minute.
Time: PT1M
Season with Chili Flakes and Soy Sauce
Sprinkle gochugaru and drizzle soy sauce over the rice, stirring quickly for 30 seconds.
Time: PT30S
Add Egg
Push the rice to one side of the pan, pour the beaten eggs into the empty space, scramble until just set, then fold the egg into the rice.
Time: PT2M
Finish with Butter, Scallions, and Sesame Oil
Add the remaining 1 Tbsp butter, sliced scallions, and drizzle sesame oil. Toss everything together for another minute until the butter melts and the scallions soften.
Time: PT1M
Garnish and Serve
Remove from heat, sprinkle torn nori strips over the top, and serve immediately with spoons for family‑style sharing.
Time: PT1M
Nutrition Facts
- Calories
- 580
- Protein
- 15 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains pork, Contains soy, Contains dairy
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Bacon: Turkey bacon, Pancetta
- Instead of Yellow Onion: Shallot, Leek
- Instead of Kimchi: Fermented cabbage with chili, Spicy sauerkraut
- Instead of Kimchi Juice: Rice vinegar mixed with a pinch of salt
- Instead of Cooked Day‑Old Rice: Freshly cooked rice cooled quickly
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Gochujang: Miso mixed with chili paste, Sriracha + sugar
- Instead of Gochugaru: Red pepper flakes
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Egg: Tofu scramble
- Instead of Scallions: Green onions
- Instead of Sesame Oil: Toasted oil
- Instead of Nori Sheet: Seaweed snacks
Equipment Needed
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Spoons
- Small Bowl
- Whisk or Fork
Critical Steps — Do Not Skip
- Render the bacon until crisp to create a flavorful fat base.
- Roast the kimchi to deepen its tangy flavor.
- Use cold, day‑old rice for a non‑soggy fried rice texture.
- Make the kimchi butter sauce (gochujang + butter) for a spicy‑sweet coating.
- Add the egg at the end to keep the rice fluffy.
Chef Tips from the Video
- Keep the heat high throughout to achieve a slight char on the rice.
- If the pan gets too dry, add a splash of water or extra kimchi juice to deglaze.
- Finish with a drizzle of toasted sesame oil for authentic Korean aroma.
Troubleshooting
Rice turns mushy or clumps together.
Use cold, day‑old rice and break up clumps before adding. Cook over high heat and keep the rice moving.
Dish is too salty.
Reduce added salt and remember bacon and kimchi already contain salt. Taste before adding extra seasoning.
Kimchi flavor is muted.
Add a little more kimchi juice or increase the amount of gochujang for a stronger punch.
Bacon does not get crispy.
Cook the bacon a little longer over medium‑high heat, allowing more fat to render before adding other ingredients.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet to regain crispness.
Freezer: Not recommended; rice may become dry and lose texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop onion, kimchi, and scallions ahead of time and store in the fridge.
- Prepare the kimchi butter sauce (gochujang + butter) in a small container.
- Cook rice a day in advance and keep it refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Bacon Fried Rice in Korean‑American cuisine?
Kimchi Bacon Fried Rice blends traditional Korean flavors—kimchi, gochujang, and sesame oil—with American comfort ingredients like bacon and butter. It reflects the diaspora’s creativity, turning classic Korean fried rice into a hearty, fusion comfort dish popular in Korean‑American households.
What are the traditional regional variations of kimchi fried rice in Korean cuisine?
In Korea, kimchi bokkeumbap is usually made with simple ingredients: kimchi, rice, and often a fried egg on top, using pork belly or spam for flavor. Some regions add gochujang, while others keep it mild. The addition of bacon and butter is a modern American twist not found in traditional Korean homes.
How is kimchi fried rice traditionally served in Korea?
Traditionally, kimchi fried rice is served hot in a bowl, topped with a sunny‑side‑up egg, and garnished with sliced scallions and toasted seaweed. It is often eaten as a quick meal or a late‑night snack, accompanied by a side of kimchi.
What occasions or celebrations is kimchi fried rice associated with in Korean culture?
Kimchi fried rice is a humble, everyday dish rather than a celebratory food, but it is commonly prepared after a night out, during study sessions, or as a comforting meal on rainy days. Its quick preparation makes it a go‑to for busy families.
What authentic ingredients are essential for traditional kimchi fried rice versus acceptable substitutes in this recipe?
Authentic ingredients include kimchi, gochujang, short‑grain rice, and pork belly. In this fusion version, bacon and butter replace pork belly, and sesame oil adds a Korean finish. Substitutes like turkey bacon or pancetta can be used, and a mix of miso and chili paste can replace gochujang if unavailable.
What other Korean dishes pair well with Kimchi Bacon Fried Rice?
Serve it alongside Korean side dishes such as seasoned spinach (sigeumchi namul), Korean cucumber salad (oi muchim), or a simple miso soup. A cold glass of Korean barley tea (bori‑sacha) also balances the spiciness.
What are the most common mistakes to avoid when making Kimchi Bacon Fried Rice?
Common pitfalls include using freshly cooked rice (which makes the dish soggy), adding kimchi too early (which can over‑salt the dish), and not rendering the bacon fully, resulting in a greasy texture. Follow the steps to roast kimchi and use day‑old rice for best results.
Why does this Kimchi Bacon Fried Rice recipe use butter and gochujang together instead of just gochujang?
Butter mellows the sharp heat of gochujang and adds a rich, creamy mouthfeel that complements the crisp bacon fat. The combination creates a balanced spicy‑sweet coating that is characteristic of many Korean‑American comfort dishes.
Can I make Kimchi Bacon Fried Rice ahead of time and how should I store it?
Yes, you can prep all the ingredients and keep the cooked rice refrigerated. Store the fried rice in an airtight container in the refrigerator for up to 2 days. Reheat in a hot skillet with a splash of kimchi juice or water to restore crispness.
What texture and appearance should I look for when the Kimchi Bacon Fried Rice is done?
The rice should be dry, slightly crispy on the edges, and evenly coated with a reddish‑orange glaze from the gochujang butter. Bacon pieces should be golden‑brown and crisp, and the scallions bright green. The dish should look glossy, not soggy.
What does the YouTube channel VICE Asia specialize in?
The YouTube channel VICE Asia produces documentary‑style videos that explore contemporary Asian culture, including food, travel, and social issues. Their culinary segments often highlight street food, modern twists on traditional dishes, and the stories behind them.
How does the YouTube channel VICE Asia's approach to Korean cooking differ from other cooking channels?
VICE Asia blends journalistic storytelling with cooking, focusing on cultural context and personal narratives rather than just step‑by‑step tutorials. Their Korean food videos often feature local chefs, street vendors, and the social backdrop of the dishes, offering a deeper cultural immersion.
Last updated: September 3, 2026
