Korean Kimchi Fried Rice with Crunchy Seaweed

Name: Korean Kimchi Fried Rice with Crunchy Seaweed
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Main Course
Ingredients: 3 cups cooked white rice; 1 cup kimchi; 2 tablespoons kimchi juice; 2 tablespoons gochujang; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 garlic cloves; 1/2 cup carrots; 1/2 cup peas; 2 scallions; 1 tablespoon vegetable oil; 4 sheets nori; 1 teaspoon toasted sesame seeds

A Spicy, Flavorful Rice Dish with a Satisfying Crunch

Enjoy the fusion of sour, spicy, and umami flavors with this Korean staple dish, perfect for any meal of the day.

30 min
4
Easy

Ingredients

For the Fried Rice

3 cups cooked white rice

preferably day-old, chilled

1 cup kimchi

chopped

2 tablespoons kimchi juice

2 tablespoons gochujang

Korean chili paste

1 tablespoon soy sauce

2 teaspoons sesame oil

2 garlic cloves

minced

1/2 cup carrots

julienned

1/2 cup peas

2 scallions

sliced

1 tablespoon vegetable oil

For the Seaweed

4 sheets nori

crumbled

1 teaspoon toasted sesame seeds

Preparation

Prepping the Ingredients

Cool the Rice

If your rice is freshly cooked, spread it out on a baking sheet to cool and dry slightly.

Ensure the rice is completely cool to prevent it from becoming mushy during frying.

Chop Kimchi & Scallions

Chop the kimchi and scallions beforehand for a smooth cooking flow.

Preparing all ingredients ahead of cooking will make the process seamless.

Crumble Nori

Crumble the nori sheets into small pieces for the crunch topping.

Cooking Process

Sauté the Vegetables

Heat vegetable oil in a large pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and peas, sautéing until tender.

Timing: 4-5 min | Heat: Medium

Stir Fry the Rice

Add day-old rice to the pan, breaking it up with a spatula. Stir in chopped kimchi, kimchi juice, gochujang, and soy sauce. Stir to combine and heat through.

Timing: 5-7 min | Heat: Medium-High

Finish and Serve

Drizzle sesame oil over and toss to coat evenly. Sprinkle with sliced scallions and serve immediately, topped with crumbled nori and sesame seeds.

Plating & Serving