Kimchi Fried Rice

Deuki Hong and Matt Rodbard add spice and tang to crispy rice with kimchi and gochujang
28 Ratings
100% would make again
Kimchi Fried Rice
Photo: Katie Foster/Tasting Table

Fried rice is given a Korean kick by the authors of the new book Koreatown: Kimchi adds a bright tang to the dish, while richness and spice are courtesy of gochujang butter. Though it may seem like the recipe calls for a lot of bacon, Deuki Hong and Matt Rodbard stand by the quantity in order to maintain its flavor among the strong power of kimchi and gochujang. And a fried egg is the perfect garnish, allowing a warm, runny yolk to coat the rice.

Patience is key when it comes to fried rice. You want to cook the rice low and slow for a good crust, much like a Spanish paella. But don't walk away from the pan, because the fried rice can quickly go from caramelized crust to burnt. Day old-rice works best for this, but don't fret if you have to make fresh. Just be sure to spread the rice out on a baking sheet and refrigerate until cooled completely.

To learn more, read "K-Town Funk."

Kimchi Fried Rice

Recipe adapted from "Koreatown," by Deuki Hong and Matt Rodbard (Clarkson Potter)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


8 ounces slab bacon, roughly chopped

2 garlic cloves, minced

1 medium onion, finely chopped

One 1-inch piece ginger, peeled and minced

2 cups cooked long-grain white rice (preferably day-old rice)

1½ cups chopped napa cabbage kimchi

Kosher salt, to taste

2 tablespoons butter, softened

1 tablespoon gochujang

4 eggs, fried sunny-side up, for serving

Thinly sliced scallions, for garnish


1. In a large wok, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, 8 minutes. Add the garlic, onion and ginger, and cook until aromatic, 1 to 2 minutes.

2. Add the rice and kimchi, and cook, tossing frequently until heated through, 4 to 5 minutes. Season with salt. Reduce the heat to medium low and flatten the rice with your spatula. Cook until the rice forms a crust on the bottom of the pan, 4 to 5 minutes.

3. Meanwhile, in a small bowl, mix together the butter and gochujang until smooth. Spoon the gochujang butter over the rice and top with fried eggs and sliced scallions, then serve.

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