Spicy Korean Kimchi Fried Rice Recipe
Darling, spicy Korean kimchi fried rice is not just dinner—it’s the edible therapy session your taste buds begged for.
This vegan version slaps harder than reality when your jeans mysteriously shrink in the dryer.
Every bite delivers smoky heat, tangy crunch, and comfort that feels like wine night without the hangover.
Kimchi brings drama, gochujang adds fire, and rice ties it all together like the dependable best friend in a rom-com.
Whip it up, serve it hot, and let everyone believe you secretly trained in Seoul instead of bingeing K-dramas.
Spicy Korean Kimchi Fried Rice Recipe
A fiery vegan Korean kimchi fried rice loaded with bold flavor, tangy vegetables, and savory spices for the ultimate comfort food.
Ingredients
Method
- Heat sesame oil in wok over medium-high heat.
- Add onion and garlic, sauté until fragrant.
- Toss in chopped kimchi, stir-fry 2 minutes.
- Add crumbled tofu and mixed vegetables, cook until heated.
- Stir in rice, breaking up clumps with spoon.
- Add kimchi juice, gochujang, and soy sauce. Mix thoroughly.
- Cook 5 minutes, letting flavors soak into rice.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
Nutritional Values (per serving)
- Calories: 285
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
Vitamins & Minerals (per serving)
- Vitamin C: 22%
- Vitamin K: 28%
- Iron: 16%
- Folate: 15%
- Potassium: 18%
Additional Notes & Tips
- Use cold, leftover rice for best texture.
- Add extra gochujang if you want fire-breathing dragon vibes.
- Top with avocado slices for creamy balance.
- A drizzle of vegan mayo makes it extra indulgent.
