STREAMING NOW: Pop Culture Baking Class

Kimchi Fried Rice

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My aunt made whipped this up for the kids of the family when she was visiting the U.S. It is SUPER easy and extremely delicious. All my friends request it when they come over for dinner. This is especially good to make with leftover white rice. Serve with a Korean beef dish, or this can be the entree with some dried seaweed.”

Ingredients Nutrition

  • 236.59 ml rice
  • 226.79 g bacon, chopped
  • 14.79 ml oil (Vegetable or olive or peanut)
  • 236.59 ml kim chee, chopped
  • 4.92 ml sesame oil
  • 14.79 ml korean red pepper paste (Kochujang)
  • 14.79 ml dashida (Korean beef flavored roasted salt)
  • 14.79 ml toasted sesame seeds
  • 2 scallions, chopped for garnish


  1. Start with cooking 1 cup of rice with 2 cups of water over high heat until it reaches a boil. Then reduce the heat and cover. DO NOT TOUCH RICE until 20 minutes. Then fluff with a fork. If using leftover rice, you can just add it after sautéing the kimchee.
  2. Fry the bacon in a pan until nice and crispy. Remove from pan and drain grease. Afterwords, chop up the bacon into little pieces and reserve to the side.
  3. In a wok, sauté the kimchee in oil over medium-high heat. You want the kimchee to be cooked until it turns lucid. Maybe 3-5 minutes.
  4. Add the rice, 1 teaspoons of sesame oil, 1 tablespoons of kochujang (or more depending on heat preference), 1 tbsp of Dashida, and bacon, and incorporate thorougly. Add more seasoning to taste. (be careful with the dashida because it's pretty salty). Cook for a couple of minutes until you think that everything has incorporated.
  5. If you feel as if the fried rice is a little dry, you can always add some kimchee juice from the kimchee jar.
  6. Garnish with toasted sesame seeds and or green onions.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a