Kimchi Cabbage Fried Rice Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Kimchi Cabbage Fried Rice transforms day-old rice with tangy kimchi, crisp cabbage shreds, and smoky bacon for spicy Korean comfort loaded with probiotics.

Ready in 15 minutes, it serves 4 with fried egg crowning crispy rice edges perfectly.

Why This Recipe Works

Fermented kimchi juice seasons rice deeply without sogginess. Shredded cabbage adds bulk and crunch mimicking bokkeumbap texture. Day-old rice fries crisp while absorbing flavors. Gochujang paste boosts heat. One-pan method extracts maximum kimchi essence.

Ingredients & Prep

Rice Base:

• 3 cups day-old cooked rice
• 2 cups green cabbage, finely shredded
• 1½ cups chopped kimchi
• ¼ cup kimchi juice

Aromatics & Protein:

• 4 oz bacon or spam, diced
• 3 garlic cloves, minced
• 1 small onion, diced

Sauce & Finish:

• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 4 eggs, fried sunny-side
• Green onions + sesame seeds

Step-by-Step Instructions

1. Heat wok high; crisp bacon 3 minutes. Remove excess fat.
2. Sauté onion, garlic 1 minute; add kimchi and cabbage. Stir-fry 3 minutes wilted.
3. Add gochujang, soy; stir 30 seconds fragrant.
4. Toss rice + kimchi juice; flatten and crisp bottom 2 minutes.
5. Drizzle sesame oil; fold gently. Top with fried eggs, scallions, sesame.

Flavor Variations

Storage Tips

Fridge airtight 3 days; reheat wok-crisp with egg refresh.

FAQs

Soggy rice?
Use cold day-old; high heat constant stir.

Too spicy?
Less gochujang; more cabbage bulk.

No kimchi juice?
Water + extra soy/gochujang.

Conclusion

Kimchi Cabbage Fried Rice spicy-hugs comfort crispy perfection.

Kimchi Cabbage Fried Rice Recipe

Print Recipe

Kimchi Cabbage Fried Rice turns leftover rice and tangy kimchi into a spicy, umami-packed stir-fry with crispy cabbage edges and fried egg topping. Quick 15-minute meal using pantry staples.

• Author: ssam
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 cups cooked day-old rice (cold)
• 2 cups kimchi, chopped + 1/4 cup kimchi juice
• 2 cups shredded green cabbage
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp gochujang or chili paste
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 green onions, sliced
• 2 eggs (for frying)
• 2 tbsp vegetable oil
• Sesame seeds for garnish

Instructions

• 1. Heat 1 tbsp oil in large wok or skillet over high heat. Add cabbage and onion; stir-fry 3-4 mins until softened and edges crisp.
• 2. Push veggies aside, add garlic and kimchi; stir-fry 1 min until fragrant. Mix together.
• 3. Add rice, kimchi juice, gochujang, and soy sauce. Break up rice clumps, stir-fry 4-5 mins until heated and slightly crispy.
• 4. Stir in sesame oil and green onions. Make wells, add remaining oil and fry eggs sunny-side up.
• 5. Serve rice topped with eggs and sesame seeds.

Notes

• Day-old rice prevents mushiness; freeze fresh rice first if needed.
• Adjust gochujang for spice level.
• Add spam, tofu, or shrimp for protein variations.

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 6g
• Sodium: 1250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 95mg

Keywords: kimchi cabbage fried rice, kimchi bokkeumbap, spicy kimchi fried rice