Kimchi Fried Rice (Kimchi Bokkeumbap) is a beloved Korean comfort food that’s simple yet bursting with flavor. It’s a creative and resourceful way to repurpose leftover rice and kimchi, turning them into a hearty meal. Traditionally, this dish is enjoyed for lunch or dinner, with the tangy, spicy kick from kimchi complementing the savory richness of fried rice. The addition of eggs or tofu (for a vegan twist) creates a protein-packed meal that satisfies hunger and supports health.
While kimchi fried rice has become a global favorite, it remains a staple in Korean households where it’s often served as a quick and filling meal, especially after a big family gathering when leftover rice and kimchi are abundant. The beauty of this dish lies in its versatility—it’s made with what you have on hand, and it always tastes amazing!
The Benefits of Fermented Foods Like Kimchi
Kimchi is a functional food with many health benefits. This tasty fermented food is rich in probiotics, which are beneficial bacteria that support a healthy gut. These probiotics play a key role in digestion, immunity, and overall well-being.
Kimchi is made by fermenting cabbage and radishes with spices like chili, garlic, ginger, and sometimes even fish sauce. This fermentation process encourages the growth of good bacteria (lactic acid bacteria), which help balance your gut microbiome. The combination of fiber, antioxidants, and probiotics makes kimchi a functional food that promotes gut health, aids digestion, and boosts the immune system.
Why You’ll Love This Gut-Healthy Meal
This dish is an excellent way to include beneficial probiotics in your diet. When combined with other vegetables like sweet peas, the dish becomes rich in fiber, which supports digestive and cardiometabolic health.
You can also add extra gut-healing ingredients such as ginger or turmeric. Both spices are known for their anti-inflammatory properties and can complement the flavors of the dish while promoting digestive health. You can also make this recipe low carb and diabetes friendly by swapping out the rice for cauliflower rice. Pairing kimchi fried rice with a side of fermented pickles or sauerkraut can enhance the probiotic benefits even further.
Kimchi Fried RIce
Ingredients
- 2 cups leftover cook white rice
- 2 tbsp olive oil
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 1/2 cup kimchi, chopped
- 1 tbsp kimchi juice
- 1/4 cup low sodium soy sauce
- 1/2 tsp sesame oil
- 2 stalks green onions, choped
- pepper to taste
- gochujang for spice, optional
- roasted seaweed, shredded
- 1-2 tbsp toasted sesame seeds, optional
Instructions
- Add oil to wok or large fry pan over medium high heat. Once hot, add onion and cook for 2-3 minutes. Add garlic and saute for 60 seconds. Add chopped kimchi and toss 1-2 minutes.
- Add the cold, cooked rice and kimchi juice to the pan. Mix together.
- Add the soy sauce, sesame oil, black pepper. Remove the pan from heat.
- Serve kimchi fried rice on a plate. Top with green onions, sesame seeds, seaweed and gochujang sauce