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Got leftover rice and sour Kimchi? Turn them into the ultimate comfort food! Here is a 15-minute Vegan Kimchi Fried Rice (Kimchi-Bokkeumbap) recipe. Learn the secret to making it smoky and savory without meat or eggs. Perfect for a quick lunch or dinner!
If you have old, sour Kimchi in your fridge, do not throw it away! It is the perfect ingredient for Kimchi Fried Rice (Kimchi-Bokkeumbap). 😋
This dish is a staple in Korean households because it is quick, cheap, and incredibly delicious. While many recipes use spam, bacon, or fried eggs, I will show you how to make a 100% Vegan version that is just as rich and flavorful. Get your frying pan ready for this 15-minute magic! 🕒
▲ The best way to use up leftover Kimchi!
1. Why is Kimchi Fried Rice the Best Comfort Food? 🌶️
Kimchi Fried Rice is the ultimate comfort food because it combines spicy, sour, and savory flavors in one bowl. The fermentation of the Kimchi adds a deep complexity that you can't get from fresh vegetables.
It is also a "zero-waste" recipe, utilizing over-fermented Kimchi and cold leftover rice that might otherwise be thrown out.
▲ Simple ingredients found in any Korean kitchen.
2. Key Ingredients: Sour Kimchi & Cold Rice 🍚
You only need a few basic ingredients for this recipe.
✅ Shopping List
- Sour Vegan Kimchi: 1 cup (Chopped). If you don't have vegan kimchi, make your own Fish-Sauce-Free Kimchi first!
- Cold Rice: 2 cups. Day-old rice works best because it's less sticky.
- Vegetables: Green onions (essential), onion, carrot (optional).
- Seasoning: Soy sauce (1 tbsp), Gochujang (1/2 tbsp), Sugar (1 tsp), Sesame oil, Seaweed flakes (Gim).
▲ Scallion oil is the secret to restaurant-quality taste.
3. Step 1: Making Scallion Oil (The Flavor Base) 🧅
Before adding Kimchi, you must make 'Pa-gireum' (Scallion Oil). This step adds a smoky, savory aroma that replaces the need for meat fat.
- Pour 3 tbsp of vegetable oil into a cold pan.
- Add a handful of chopped green onions.
- Turn on the heat to medium and stir-fry until the onions turn golden and fragrant.
▲ Sugar balances the sourness of the old Kimchi.
4. Step 2: Frying Kimchi to Enhance Umami 🔥
Once the scallion oil is ready, add the chopped Kimchi.
👩🍳 Chef's Tip: Add 1 tsp of Sugar at this stage. The sugar neutralizes the extreme sourness of old Kimchi and enhances the savory flavor. Fry the Kimchi for about 3-4 minutes until it becomes translucent and soft.
▲ Turn off the heat while mixing to prevent burning.
5. Step 3: Mixing and Finishing Touches 🍳
Add the cold rice and break up any clumps. Mix it well with the fried Kimchi.
- Add 1 tbsp of Soy Sauce around the edge of the pan to create a smoky flavor.
- Add 1/2 tbsp of Gochujang for extra spice and color.
- Turn the heat back on to high and stir-fry for another 2 minutes to get that crispy texture.
- Turn off the heat and drizzle Sesame Oil and sprinkle Seaweed flakes (Gim-garu). Enjoy!
6. FAQ (Frequently Asked Questions) ❓
Q1. Can I use fresh Kimchi?
A1. Fresh Kimchi lacks the deep sour flavor needed for fried rice. If you must use fresh Kimchi, add 1 tbsp of Vinegar to mimic the sourness.
Q2. What can I use instead of meat?
A2. You can add diced Tofu, Mushrooms, or vegan Ham. Shiitake mushrooms are excellent for a meaty texture.
Q3. Is Gochujang necessary?
A3. It's optional, but it adds a nice depth and red color. If you prefer a milder taste, you can use Kimchi juice instead of Gochujang.
Q4. How to make it gluten-free?
A4. Ensure your Gochujang and Soy Sauce are gluten-free (use Tamari). Kimchi itself is usually gluten-free.
Q5. How to store leftovers?
A5. Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave. It tastes just as good the next day!
Got questions? Leave a comment! 👋
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