Korean Kimchi Fried Rice is a classic Korean dish. The rice is coated in the tangy, spicy flavor of kimchi and the sweet heat of gochujang, paired with crispy pork belly and a runny fried egg. Fish sauce adds umami, and the kimchi is stir-fried first before adding the rice. Tangy, spicy, and satisfying—perfect with seaweed flakes or on its own.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 150g Korean kimchi (chopped, reserve the kimchi juice)
· 100g pork belly (thinly sliced or diced)
· 2 eggs (fried sunny-side up for serving)
🌴 Aromatics:
· 3-4 cloves minced garlic
· 1 section of scallion (chopped, for sautéing)
· 1 stalk scallion (chopped, for garnish)
· Seaweed flakes, to taste (for garnish, optional)
· A small pinch of toasted white sesame seeds (for garnish, optional)
🌴 Seasonings:
· 1 tbsp Korean gochujang (the soul of the dish, adds heat and flavor)
· 1/2 tbsp fish sauce (for umami, replaces oyster sauce)
· 1 tbsp light soy sauce
· 1 tsp sugar (to enhance flavor and balance the tanginess)
· A few drops of sesame oil (for finishing)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Ingredients
Chop the kimchi and reserve the juice. Slice or dice the pork belly. ⚠️ Note: The kimchi juice is the soul of this dish—don’t waste it. Add it when stir-frying for a richer tangy flavor. - Pre-mix the Rice
In a small bowl, mix the gochujang, fish sauce, light soy sauce, sugar, and a little kimchi juice. Pour over the cold rice and mix with chopsticks until every grain is coated. ⚠️ Note: Pre-mixing ensures even color and flavor. - Stir-fry the Pork Belly
Heat a little oil in a pan, add the pork belly, and stir-fry over medium heat until it changes color, releases oil, and the edges are slightly charred. Remove and set aside, leaving a little oil in the pan. ⚠️ Note: Fry the pork belly until crispy; the rendered oil adds flavor to the rice. - Sauté the Aromatics
Add a little oil to the pan, add the minced garlic and scallion, and stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Stir-fry the Kimchi
Add the chopped kimchi and stir-fry over high heat for 1-2 minutes to release its tangy aroma. ⚠️ Note: Stir-frying the kimchi first brings out its full flavor. - Stir-fry the Rice
Turn to low heat. Add the pre-mixed rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Pour the remaining kimchi juice around the edge of the pan and stir-fry until every grain is coated. ⚠️ Note: Using low heat before adding the rice prevents clumping. Keep the heat high for distinct grains. - Combine and Serve
Add the cooked pork belly and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the pork belly back at the very end and serve immediately. - Serve
Turn off the heat, drizzle with a few drops of sesame oil, and sprinkle with scallion, seaweed flakes, and sesame seeds. Top with the fried eggs and serve hot. The rice is tangy and spicy, the pork belly is crispy, and the runny egg makes every bite satisfying.
💡 More Delicious Recipes:
If you enjoy this tangy and spicy fried rice, you should also try my [Spicy Minced Pork Fried Rice] for another incredibly flavorful and satisfying meal.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. The kimchi juice is the soul of this dish—mix it with the sauce for even color and a richer tangy flavor. Stir-fry the kimchi first to release its aroma. Fry the pork belly until crispy; the rendered oil adds flavor. Fish sauce replaces oyster sauce for a more authentic Korean flavor. Use low heat before adding the rice to prevent clumping. Keep the heat high for the best “wok hei” flavor.
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