YT Recipe

Kimchi Fried rice!

Kimchi Fried rice! is a medium Korean recipe that serves 2. 550 calories per serving. Recipe by Cooking with Kian on YouTube.

Prep: 10 min | Cook: 18 min | Total: 38 min

Cost: $5.10 total, $2.55 per serving

Ingredients

  • 2 cups Cooked Rice (preferably day‑old and chilled)
  • 1 cup Kimchi (chopped, with some juice)
  • 4 ounces Pork Belly (cut into bite‑size pieces; can substitute bacon)
  • 0.5 cup Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 tablespoon Gochujang (Korean red pepper paste)
  • 1 tablespoon Soy Sauce (regular or low‑sodium)
  • 1 teaspoon Sesame Oil (to finish for aroma)
  • 2 tablespoons Vegetable Oil (for stir‑frying)
  • 2 stalks Green Onions (sliced, for garnish)
  • 1 teaspoon Sesame Seeds (toasted, for garnish)
  • 2 large Eggs (fried sunny‑side‑up, optional)

Instructions

  1. Prepare Ingredients

    Chop the kimchi into bite‑size pieces, dice the pork belly, dice the onion, mince the garlic, and slice the green onions. Measure out rice, sauces, and oils.

    Time: PT5M

  2. Cook Pork Belly

    Heat the vegetable oil in a large skillet over medium‑high heat. Add the pork belly pieces and fry until they are golden and crisp, about 3 minutes.

    Time: PT3M

    Temperature: Medium‑high heat

  3. Sauté Aromatics

    Add the diced onion and minced garlic to the pan with the pork. Stir‑fry until the onion becomes translucent, about 2 minutes.

    Time: PT2M

    Temperature: Medium heat

  4. Add Kimchi

    Stir in the chopped kimchi and its reserved juice. Cook, stirring frequently, until the kimchi is heated through and slightly caramelized, about 3 minutes.

    Time: PT3M

    Temperature: Medium heat

  5. Incorporate Rice

    Add the cold cooked rice to the skillet. Break up any clumps with the spatula and toss to combine with the kimchi‑pork mixture.

    Time: PT2M

    Temperature: Medium heat

  6. Season the Fried Rice

    Stir in the gochujang, soy sauce, and sesame oil. Mix thoroughly until the rice is evenly coated and turns a deep reddish‑orange color.

    Time: PT2M

    Temperature: Medium heat

  7. Finish and Garnish

    Remove the skillet from heat. Sprinkle toasted sesame seeds and sliced green onions over the rice. In a separate pan, fry the eggs sunny‑side‑up and place one on each serving.

    Time: PT5M

  8. Serve

    Transfer the kimchi fried rice to plates, top with the fried egg, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories
550
Protein
20g
Carbohydrates
60g
Fat
20g
Fiber
4g

Dietary info: Contains pork, Can be made vegetarian by omitting pork and adding tofu, Gluten‑free if tamari is used instead of soy sauce

Allergens: Eggs, Soy, Sesame

Last updated: April 20, 2026

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Kimchi Fried rice!

Recipe by Cooking with Kian

A quick and flavorful Korean-inspired fried rice made with leftover kimchi, day‑old rice, and crispy pork belly, topped with a sunny‑side‑up egg. Perfect for a satisfying lunch or dinner.

MediumKoreanServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
8m
Prep
15m
Cook
10m
Cleanup
33m
Total

Cost Breakdown

$5.10
Total cost
$2.55
Per serving

Critical Success Points

  • • Use day‑old, chilled rice to prevent mushy fried rice.
  • • Cook pork belly until crisp to add texture and flavor.
  • • Fully coat the rice with gochujang and soy sauce for authentic color and taste.

Safety Warnings

  • • Hot oil can splatter – use a splatter guard.
  • • Handle the knife carefully when chopping kimchi and pork.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Kimchi Fried Rice in Korean cuisine?

A

Kimchi Fried Rice, or Kimchi Bokkeumbap, originated as a frugal way to use leftover kimchi and rice, turning them into a hearty, spicy meal. It reflects Korean home‑cooking values of minimizing waste while delivering bold flavors.

cultural
Q

What are the traditional regional variations of Kimchi Fried Rice in Korea?

A

In the southern regions, cooks often add gochujang and a fried egg, while in the north, they may use plain soy sauce and omit the egg. Some coastal areas incorporate seafood like squid or shrimp for added protein.

cultural
Q

How is Kimchi Fried Rice traditionally served in Korean households?

A

It is typically served hot in a shallow bowl, topped with a sunny‑side‑up egg, a sprinkle of toasted sesame seeds, and sliced green onions. It may be accompanied by a side of fresh lettuce leaves for wrapping.

cultural
Q

On what occasions or celebrations is Kimchi Fried Rice traditionally associated in Korean culture?

A

Kimchi Fried Rice is a common comfort food for everyday meals, but it also appears at late‑night gatherings, after‑work snacks, and as a quick dish during holidays when large batches of kimchi are already prepared.

cultural
Q

How does Kimchi Fried Rice fit into the broader Korean cuisine tradition?

A

It embodies the Korean principle of "banchan" (side dishes) being repurposed into main dishes, showcasing the balance of spicy, sour, and umami flavors that define Korean cooking.

cultural
Q

What are the authentic traditional ingredients for Kimchi Fried Rice versus acceptable substitutes?

A

Authentic ingredients include day‑old white rice, fermented kimchi, pork belly, gochujang, and sesame oil. Substitutes can be bacon for pork, tamari for soy sauce (gluten‑free), or cauliflower rice for a low‑carb version.

cultural
Q

What other Korean dishes pair well with Kimchi Fried Rice?

A

It pairs nicely with Korean soups such as Doenjang Jjigae, a side of fresh cucumber kimchi, or a simple Korean pancake (Pajeon) for a balanced meal.

cultural
Q

What makes Kimchi Fried Rice special or unique in Korean cuisine?

A

Its uniqueness lies in turning a fermented side dish into a main course, delivering a deep, layered spiciness while using simple pantry staples, making it both comforting and exciting.

cultural
Q

How has Kimchi Fried Rice evolved over time in Korean cooking?

A

Originally a humble leftover dish, modern versions now include creative proteins like shrimp, tofu, or cheese, and are often served in upscale restaurants with refined plating.

cultural
Q

What are common misconceptions about Kimchi Fried Rice?

A

Many think it must be extremely spicy, but the heat level can be adjusted by the amount of kimchi and gochujang. It also doesn't have to contain pork; vegetarian versions are popular.

cultural
Q

What are the most common mistakes to avoid when making Kimchi Fried Rice at home?

A

Common errors include using fresh rice (which becomes mushy), not cooking the pork until crisp, and over‑mixing which releases too much moisture. Follow the critical steps for best texture.

technical
Q

How do I know when Kimchi Fried Rice is done cooking?

A

The rice should be evenly coated, slightly glossy, and warmed through. It should have a faint crispy edge on the bottom and the pork should be golden‑brown. Taste for seasoning before serving.

technical
Q

What does the YouTube channel Cooking with Kian specialize in?

A

The YouTube channel Cooking with Kian focuses on quick, flavorful Asian-inspired home cooking, emphasizing the use of leftovers and pantry staples to create authentic dishes with modern twists.

channel
Q

What is the cooking philosophy and style of the YouTube channel Cooking with Kian?

A

Cooking with Kian promotes approachable techniques, minimal waste, and bold flavors, often demonstrating step‑by‑step visuals that make traditional Asian recipes accessible to everyday home cooks.

channel
More like this:Korean RecipesMain Course RecipesMore by Cooking with Kian

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