Jun 09 2026
Restaurants›Go Dim Sum›Kimchi Fried Rice 泡菜炒饭 Recipe

Kimchi Fried Rice 泡菜炒饭 Recipe

Inspired by Go Dim Sum
Time30m
Serves4

Spicy Korean-style rice dish with kimchi.

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Ingredients

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Rice & Sides

Garnish & Eggs

Method

Rice & Sides

  1. 1

    Prep

    If rice is clumped, break it up with a fork or your hands so grains separate. Chop kimchi into bite-sized pieces and reserve any juice (measure about 3 tbs). Dice the onion, mince the garlic, and have gochujang, soy sauce, sugar, sesame oil, salt and pepper measured and ready.

  2. 2

    Heat pan

    Place a large heavy skillet or wok over medium-high heat. Add 2 tbs vegetable oil and 1 tbs butter. Swirl to coat and let butter melt and begin to foam.

  3. 3

    Cook aromatics

    Add the diced onion and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant (don’t let it burn).

  4. 4

    Add kimchi

    Add the chopped kimchi and 3 tbs kimchi juice to the pan. Stir and cook 3–5 minutes, pressing occasionally so some edges caramelize and the kimchi softens.

  5. 5

    Season the kimchi

    Stir in 1 tbs gochujang and 1 tsp sugar. Cook 1 minute to combine and bloom the chili paste. If you want less heat, start with 2 tsp gochujang and adjust later.

  6. 6

    Add rice

    Add the 4 cups of cold, separated rice to the pan. Break up any remaining clumps with the back of a spatula, then toss and press the rice into the hot pan so some grains toast slightly. Stir-fry 4–6 minutes until the rice is heated through and has some browned bits.

  7. 7

    Finish seasoning

    Drizzle 1 tbs soy sauce and 1 tbs sesame oil over the rice. Stir thoroughly to distribute the sauce. Taste and season with salt and black pepper as needed (start sparingly; kimchi and soy already add salt). Stir in half of the sliced green onions (reserve the rest for garnish).

  8. 8

    Adjust to taste

    If the rice needs more umami or moisture, add another tsp of kimchi juice or a dash more soy. If you want more heat or color, add a little more gochujang. Once balanced, remove from heat and keep warm.

Garnish & Eggs

  1. 9

    Fry the eggs

    Heat a nonstick skillet over medium heat and add 1 tbs vegetable oil. Crack each egg into the pan and fry to preference — for classic kimchi fried rice serve with sunny-side-up or over-easy eggs so yolks remain runny. Cook until whites are set but yolks still soft, about 2–3 minutes for sunny-side-up. Season eggs lightly with salt and pepper.

  2. 10

    Plate and garnish

    Divide the kimchi fried rice among 4 bowls or plates. Top each portion with a fried egg. Sprinkle toasted sesame seeds and the reserved sliced green onions over the rice. Add shredded nori on top or to the side. Serve extra kimchi on the side if desired and offer extra gochujang for drizzling.

  3. 11

    Serve

    Mix the egg yolk into the hot rice when eating for a creamy texture. Serve immediately while hot.

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