Recipe saturday : Kimchi fried rice

Hi guys! Back here today to share with you one of my favorite comfort food recipes. It’s rather easy to make and you just need to chop some vegetables, mix and add a bit of toppings and it will be done. 

I usually don’t add a crazy amount of backstory to my recipes but this one is special because it was my go-to vegetarian meal when I was living in Seoul, South Korea. I arrived there and no one understood my very basic Korean and I really struggled to find some stuff that was either meatless or fishless . So this dish was my favorite and basically my diet during my first week or so there. 

Today I want to share it with you because 1) I love this meal and 2) you love easy recipes as much as I do.

Difficulty : 1/5Prep time : 5 minutes
Type : Korean, spicy, comfort foodCooking time : 15 minutes


Serves 2-3 big eaters, 4 max.

  • 1 cup of rice
  • 2 cups of kimchi (1 and a half will be used for the dish itself, the other half will be used as a side dish)
  • 1/2 cup of green onion (chopped)
  • 1 sheet of seaweed, 2 if you really like it ! (crush it or cut it thinly, to serve on top of the rice once it’s done!)
  • 2 eggs or as many eggs as servings (I made this recipe for two people, so I used two eggs).
  • 1 tablespoon of sesame seeds
  • 2 tbsp of gochujang (For this recipe I used a sauce that’s a bit close to gochujang cause my supermarket didn’t have any left and I had just finished the bottle, but I used a similar, same level of spiciness sauce made with 90% of gochujang).
  • 1 tablespoon of olive oil

In terms of spiciness, I like my kimchi fried rice REALLY spicy. If you don’t like spiciness that much, either don’t add any extra sauce at all, or just add 1 tablespoon.


  1. Cook the rice: I still haven’t tried the Instant Pot method to cook the rice, so I will just explain how I do it when I don’t use either a rice cooker or the instant pot :
  2. Rinse the rice thoroughly, then just for measurements, for every cup of rice, add 1 1/2 cups of water. Bring the water to boil and once it is boiling, reduce heat to medium and medium-low until there is no longer water left and voilà. Add more water if the rice is still a bit hard, and do the same method.
  3. Once rice is cooked, set aside and on a different pan, pour the tablespoon of olive oil and let it heat, once hot, add a bit of the kimchi (half a cup) and once it’s hot, start adding the rice, bit by bit and mix properly.
  4. Keep adding the rice and the kimchi until everything is mixed well. Add the green onions and the sauce and mix thoroughly.
  5. Serve in a bowl and top with sesame seeds and the seaweed.
  6. Fry the egg and top the bowl with it.

The result was as good as always, really spicy, really flavorful, really kimchi. It’s such a good comfort and quick meal that I have to stop myself from eating this every day.

If you try this recipe, don’t hesitate to tell me all about your results ! I love hearing about people trying my recipes !


  1. Tofuways: Your guide to cooking with tofu! – Tofucado

    […] You can cook the rice while this cooks, I wrote my how-to cook rice with the Kimchi fried rice recipe, you can found it here. […]


  2. Tofuways: Your guide to cooking with tofu! - TOFUCADO

    […] You can cook the rice while this cooks, I wrote my how-to cook rice with the Kimchi fried rice recipe, you can found it here. […]


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