Kimchi (김치) is a Korean side dish of vegetables that have been fermented in a mixture of gochugaru (Korean chili flakes), garlic, ginger, scallions, fish sauce, and sugar. There are many different types of kimchi but the most popular one is the baechu kimchi, which is mainly made up of napa cabbage. Other popular kimchi vegetables are cucumber, radish, scallions, mustard leaf, and carrots.

Is kimchi fried rice gluten-free?

That depends on the kimchi you are using and if the recipe contains soy sauce. Good substitutes for soy sauce are tamari and liquid aminos. As for kimchi, it is generally gluten-free but it's always best to check the label for gluten containing ingredients such as wheat and fish sauce. Or you can look for brands that say gluten-free, such as Choi's Kimchi Company .

How is Korean fried rice different than other fried rice?

Korean fried is generally much more flavorful than other fried rices. Because it contains sour, salty, spicy, and smoky flavors, its taste is more complex, making it a unique dish in the fried rice category. The texture can also be chewier than other fried rice.

Kimchi Fried Rice (Kimchi Bokkeumbap)

Name: Kimchi Fried Rice - Kimchi Bokkeumbap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tablespoons vegetable oil or grapeseed oil; 1 cup kimchi, chopped; 3 cups cooked day old Japanese rice; 1/4 cup kimchi juice; 3 1/2 tablespoons soy sauce; 1 1/2 tablespoon rice vinegar; 1 tablespoon Korean pepper flakes (gochugaru); 2 teaspoons sesame oil; 1 cup spinach, chopped (optional); 4 large eggs (optional)

Description

Kimchi fried rice (김치) is full of pungent, salty and sour flavors. It’s a classic Korean meal you can make at home in just 15 minutes!

Ingredients

Units Scale

2 tablespoons vegetable oil or grapeseed oil
1 cup kimchi, chopped
3 cups cooked day old Japanese rice
1/4 cup kimchi juice
3 1/2 tablespoons soy sauce
1 1/2 tablespoon rice vinegar
1 tablespoon Korean pepper flakes (gochugaru)
2 teaspoons sesame oil
1 cup spinach, chopped (optional)
4 large eggs (optional)

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Instructions

In a pan over medium high heat, add oil and when the oil is hot, add the kimchi.
Cook for 2 to 3 minutes until the kimchi is soft.
Add the rice and kimchi juice and break the rice apart with a paddle. Mix all of the ingredients and stir in the soy sauce, rice vinegar, and Korean pepper flakes.
Add the spinach and cook for 2 minutes, while stir frying the rice.
Add the sesame oil and toss well to combine.
Turn the heat off and transfer the fried rice to serving bowls. Serve topped with a fried egg.

Notes

This kimchi fried rice recipe will keep refrigerated for up to 1 week.

Nutrition

Serving Size: 1 serving
Calories: 289
Sugar: 1.5g
Sodium: 657mg
Fat: 10.1g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 44.3g
Fiber: 1.5g
Protein: 5.4g
Cholesterol: 0mg