Have you tried kimchi spam fried rice before?
Have you tried kimchi spam fried rice before? is a easy Korean recipe that serves 2. 620 calories per serving. Recipe by Jiny Maeng on YouTube.
Prep: 10 min | Cook: 14 min | Total: 30 min
Cost: $7.15 total, $3.58 per serving
Ingredients
- 2 cups Cooked Rice (day‑old, chilled)
- 1 cup Kimchi (very fermented, coarsely chopped)
- 2 tablespoons Unsalted Butter (softened)
- 1 can Spam (diced; optional for extra protein)
- 2 stalks Spring Onions (sliced thinly)
- 1.5 tablespoons Garlic (minced (about 3 cloves))
- 1.5 tablespoons Granulated Sugar
- 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
- 0.5 cup Mozzarella Cheese (shredded, low‑moisture)
- 1 tablespoon Soy Sauce (optional, for extra umami)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
Prepare Ingredients
Chop the kimchi into bite‑size pieces, dice the Spam, slice the spring onions, and mince the garlic.
Time: PT5M
Heat Fat
Place the skillet over medium‑high heat and add the butter and sesame oil. Let the butter melt and the oil become shimmering.
Time: PT2M
Fry Spam
Add the diced Spam to the skillet and fry until the edges turn lightly golden, about 2–3 minutes.
Time: PT3M
Add Aromatics
Stir in the minced garlic and sliced spring onions. Sauté for 1 minute until fragrant.
Time: PT1M
Cook Kimchi
Add the chopped kimchi and sugar. Stir‑fry for 2 minutes until the kimchi softens and the sugar caramelizes slightly.
Time: PT2M
Add Rice
Add the day‑old rice, breaking up any clumps with the spatula. Stir‑fry for 4 minutes until the rice is heated through and begins to crisp at the edges.
Time: PT4M
Season
Drizzle the soy sauce over the rice, then season with salt and pepper to taste. Mix well.
Time: PT1M
Melt Cheese
Sprinkle the shredded mozzarella evenly over the rice, cover the skillet with a lid, and let sit for 1 minute until the cheese melts.
Time: PT1M
Serve
Remove the lid, give the rice a final toss, and serve hot straight from the pan.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 20 g
- Carbohydrates
- 80 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: Non‑vegetarian, Contains pork, Contains soy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Cooked Rice: quinoa, cauliflower rice
- Instead of Kimchi: sauerkraut mixed with chili flakes
- Instead of Unsalted Butter: vegetable oil, canola oil
- Instead of Spam: diced ham, diced bacon
- Instead of Spring Onions: chives, scallions
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Sesame Oil: neutral vegetable oil
- Instead of Mozzarella Cheese: shredded cheddar, provolone
- Instead of Soy Sauce: tamari, coconut aminos
Equipment Needed
- Large Skillet or Wok
- Cutting Board
- Chef's Knife
- Spatula or Wooden Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Chopping kimchi and other aromatics uniformly.
- Breaking up day‑old rice to avoid clumps.
- Ensuring the cheese melts without overcooking.
Chef Tips from the Video
- Day‑old rice is key for a non‑sticky fried rice texture.
- Toast the sesame oil just until fragrant; it adds authentic nutty flavor.
- For extra crunch, add a handful of toasted sesame seeds at the end.
Troubleshooting
Rice turns soggy.
Make sure the rice is completely chilled and break up clumps before adding; cook on high heat to evaporate excess moisture.
Cheese does not melt.
Cover the skillet with a lid and lower the heat briefly; the trapped steam will melt the cheese quickly.
Kimchi flavor is too strong.
Rinse the kimchi briefly or reduce the amount used; balance with a little extra sugar or a splash of rice vinegar.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture of rice changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Chop kimchi, garlic, and spring onions a day ahead and store in a sealed container.
- Day‑old rice can be portioned and refrigerated for quick use.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Fried Rice in Korean cuisine?
Kimchi Fried Rice, or Kimchi Bokkeumbap, originated as a frugal way to use leftover rice and over‑ripe kimchi. It embodies Korean home‑cooking values of minimizing waste while creating a flavorful, comforting meal.
What are the traditional regional variations of Kimchi Fried Rice in Korea?
In the southern regions, cooks often add gochujang for extra heat, while in the north, a splash of soy sauce and a sprinkle of toasted seaweed are common. Some families also include diced ham or pork belly instead of Spam.
How is Kimchi Fried Rice traditionally served in Korean households?
It is typically served hot in a shallow bowl, topped with a fried egg, a drizzle of sesame oil, and a side of pickled radish. It can be a main meal or a side dish alongside other banchan.
On what occasions or celebrations is Kimchi Fried Rice traditionally associated in Korean culture?
Kimchi Fried Rice is a go‑to comfort food for everyday meals, but it also appears during late‑night gatherings after drinking (anju) because it’s quick, filling, and pairs well with soju.
How does Kimchi Fried Rice fit into the broader Korean cuisine tradition?
It reflects the Korean principle of "banchan"—using small side dishes like kimchi to flavor a larger staple such as rice. The dish showcases the balance of spicy, sour, and umami flavors central to Korean cooking.
What are the authentic traditional ingredients for Kimchi Fried Rice versus acceptable substitutes?
Authentic ingredients include day‑old white rice, well‑fermented napa cabbage kimchi, sesame oil, and often pork (Spam or belly). Substitutes can be quinoa for rice, sauerkraut with chili for kimchi, and ham or tofu for pork.
What other Korean dishes pair well with Kimchi Fried Rice?
It pairs nicely with Korean pancake (Pajeon), a simple miso‑style soup, or a side of seasoned spinach (Sigeumchi Namul). A cold barley tea (bori‑cha) balances the heat.
What makes Kimchi Fried Rice special or unique in Korean cuisine?
Its uniqueness lies in turning leftovers into a bold, spicy dish where the fermented kimchi’s tang meets the toasted rice’s crunch, often finished with melted cheese for a modern twist.
What are the most common mistakes to avoid when making Kimchi Fried Rice at home?
Common errors include using fresh rice (which becomes mushy), overcrowding the pan (steams instead of fries), and adding the cheese too early, which can make it rubbery. Keep the heat high and work in batches if needed.
Why does this Kimchi Fried Rice recipe use butter and sesame oil instead of just vegetable oil?
Butter adds a rich, creamy mouthfeel while sesame oil contributes the signature nutty aroma of Korean cooking. The combination creates depth that plain oil cannot provide.
Can I make Kimchi Fried Rice ahead of time and how should I store it?
Yes, you can prep the kimchi, garlic, and spring onions ahead and keep them refrigerated. Cooked fried rice is best eaten fresh, but leftovers store in an airtight container in the fridge for up to 3 days; reheat in a hot skillet to restore crispness.
What does the YouTube channel Jiny Maeng specialize in?
The YouTube channel Jiny Maeng focuses on quick, family‑friendly Korean comfort dishes, often using pantry staples and leftovers to create flavorful meals with minimal fuss.
How does the YouTube channel Jiny Maeng's approach to Korean cooking differ from other Korean cooking channels?
Jiny Maeng emphasizes practical, everyday cooking with a playful twist—like adding mozzarella cheese—while many traditional Korean channels stick to classic techniques and ingredients without modern shortcuts.
Last updated: September 3, 2026
