Top Rated Kimchi Fried Rice Recipes

Kimchi Bokkeumbab (Kimchi Fried Rice)
Hugh Jackman provided me some inspiration for tonight's dinner, Ginger Fried Rice Korean-style, a dish he apparently loves according to People magazine (but I'm thinking the wife would probably had benefited from some kind of soup for her sudden sickness). When he was younger, his father used to do a lot of business in Korea so he was exposed to the food and fell in love with it. Enough so to become a goodwill ambassador for Seoul and a fan-favorite in Korea. Anyways, I found this article in People today and decided to change it up a little bit (adding scrambled eggs and Korea's staple food kimchi). The family loved it along with a bean sprout banchan side dish that I prepared for them. The recipe provided is my version of this delicious recipe.  This and other recipes can be found at www.oliviajasonkim.com. ^^
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Julia Yoon
Julia Yoon's Seoul on Wheels truck makes daily stops in seven different locations around San Francisco's SoMa neighborhood to serve up Korean classics, like this kimchi-fried rice.
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Nick Kindelsperger
I'm already on record as a fried rice fanatic. So, why do I keep writing about it? I just keep finding strange variations which completely change the final product. Even kimchi fried rice, which I've written about twice before, is not immune to this kind of tinkering. Sure, many of the ingredients of this version carry over from the previous two, but the finished dish couldn't look more different. This version from Bap Story takes a page from bibimbap, serving a whole fried egg on top instead of mixing it in during the cooking process. But there are other wonderful additions here that bump up the flavor. Butter, an ingredient that I've seen used often on various Korean food blogs, adds a creamy balance to each bite. Scallions are always welcome, but a final sprinkling of crushed seaweed adds an unexpected final flourish to this great variation.
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of Food Network Magazine
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ringokei
I have been making this dish for years and me and my family never get tired of it! Be sure to use very-well marinated kimchi instead of the kimchi that are newly-made. However, if that's all you have, this dish will still turn out to be good (: Also, the butter might be a lot, but it prevents the rice to stick to the bottom of the pan. You may use oil instead of butter if you wish.
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nakedchef
Korean kimchi fried rice, very easy, quick and cheap
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Celticevergreen
This quick and easy recipe is one of Korea's national dishes. Made for a Tag Game. Loved it and thought something so easy to make was so full of flavor. Very much a one pot meal.
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babsalaba
Another one of my all-time favorite comfort meals stems from my year spent in Seoul: kimchi bokkeumbap, or Kimchi Fried Rice. The perfect late-night meal to stave off a hangover after 8 hours spent partying in Itaewon or the ideal warming dish to push off the chill of the harsh winds blowing down off the mountains on a wintry weekend evening.
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Romi
Kimchi is a type of Korean food in which vegetables have been fermented in a spicy red pepper sauce. It can be eaten alone as well as combined with different dishes to give them a unique flavor. You can purchase premade kimchi at a Korean market or Asian market carrying Korean products. Fish cakes are fried slabs of ground fish and starch. They are light brown in color and can also be obtained in a Korean market in the freezer section. I found this recipe on the internet, but I have made some modifications to it that have resulted in a tastier version of kimchi fried rice. While some of the ingredients are optional, I recommend using as many as possible to enhance the recipe's flavor.
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Nick Kindelsperger
I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait. This one doesn't quite reach the same heights, but comes close. It's a little too fatty (can you imagine such a thing?), with not enough acid and spice to balance the flavors. I'd recommend adding more kimchi, but then again, I'm kind of addicted to the stuff. Some soy sauce and Sriracha are also nice additions. Like most fried rice recipes, the key is to cook in batches, and to keep the heat on high.
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J. Ko
The name says it all. A great way to use up left over rice. Don't feel limited to the listed ingredients; mushrooms, a bit of meat, a scrambled egg etc... are all great in this dish. This recipe makes one really generous serving or two side dish servings. Multiplies easily.
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Nick Kindelsperger
I make kimchi fried rice all the time, but it's always a haphazard affair. Half a dozen vegetables go in along with a mound of chopped kimchi and a couple eggs. I turn the heat to high and stir quickly. That's my style. It's always good, but I wanted to see what it would be like if a put a little bit more care into the production. What if I didn't go crazy and chuck in every ingredient I could find in the fridge? Luckily, I ran across this recipe for kimchi chahan on the blog Adnilem's Journey. It looked incredibly simple, and also a bit odd. From what I can tell, Chahan is Japanese-style fried rice. The real peculiarity is that the rice and egg are mixed before they ever hit the pan. I was deeply skeptical of this at first. Nothing derails a fried rice for me more than the egg and rice sticking to each other and clumping up. But the high heat and agressive stirring solves that problem, and it allows each grain of rice to have its own coating. The result is a nuanced and ultimately more intriguing version of the dish. It also requires fewer ingredients and less time to make. Not a bad deal.
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