Kimchi Fried Rice


SourceRecipe adapted by Michelle Guenard from Maangchi:
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


Great on its own or as an accompaniment to Beef Bulgogi (see recipe). Its best to use pre-cooked rice in this recipe (such as leftover cooked rice, cooled in the refrigerator). If youre making bulgogi, cook the bulgogi first and use the same pan where a little bulgogi juice remains. This recipe was made in our Cooking with Kimchi class with Michelle Guenard.


1 cup
1 tablespoon
hot pepper paste
2 cups
rice, cooked
sesame oil


On a heated pan with a little bit of bulgogi juice (optional), add chopped kimchi and cook about 3 minutes, stirring. Add hot pepper paste and cooked rice and stir it with a spoon until hot. Add sesame oil and transfer to a plate. Sprinkle with sesame seeds and shredded nori on top.