Kimchi Fried Rice

Easy Kimchi Fried Rice with Chonga Mat Kimchi (Authentic Korean Flavor!)

Looking for a bold, satisfying, and easy Korean dish to whip up on a busy night? This Kimchi Fried Rice with Chonga Mat Kimchi is the perfect go-to recipe! Made with day-old rice, spicy-sour chonga kimchi, and optional protein, this fried rice bursts with flavor and comes together in under 30 minutes.

Whether you’re a kimchi lover or just getting started with Korean cuisine, this dish delivers restaurant-quality flavor at home.

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Why You’ll Love This Korean Kimchi Fried Rice

Quick and Easy: Done in 30 minutes or less

Bold Korean Flavor: Chonga mat kimchi adds a tangy, crunchy twist

Customizable: Add pork belly, spam, tofu, or keep it vegetarian

Perfect for Leftover Rice: A great way to use up day-old rice

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What is Chonga Mat Kimchi?

Chonga mat kimchi is a brand of Korean kimchi that

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Ingredients (Serves 4)

Cooked short-grain rice – 800g (preferably day-old)

Chonga mat kimchi (young radish kimchi) – 300g (cut into bite-sized pieces, with juice)

Pork belly or spam (optional) – 150g (cubed)

Yellow onion – 100g (finely chopped)

Garlic – 12g (minced)

Gochujang (Korean red chili paste) – 30g (2 tbsp)

Soy sauce – 15g (1 tbsp)

Sesame oil – 10g (2 tsp)

Neutral oil (vegetable or canola) – 20g (1.5 tbsp)

Sugar – 5g (1 tsp, optional for balance)

Spring onion – 20g (sliced)

Fried eggs – 4 (optional topping)

Roasted sesame seeds & seaweed flakes (kim) – for garnish

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How to Make Kimchi Fried Rice with Chonga Kimchi

Step 1: Prep Your Ingredients

Chop all your vegetables, cube the meat (if using), and portion out sauces and rice. If your chonga kimchi is super tangy, you can briefly rinse it—but the juice adds great flavor.

Step 2: Stir-Fry the Protein

Heat neutral oil in a large pan or wok over medium-high heat. Add the pork belly or spam and stir-fry until browned and crispy (about 3–4 minutes).

Step 3: Sauté Aromatics

Add chopped onion and garlic. Cook for 1–2 minutes until fragrant and translucent.

Step 4: Add Chonga Kimchi

Stir in the chopped chonga mat kimchi. Cook for about 5 minutes, allowing it to caramelize slightly for deeper flavor.

Step 5: Build the Sauce

Add gochujang, soy sauce, and sugar (if using). Stir until everything is well-coated and fragrant.

Step 6: Mix in the Rice

Add cooked rice and break up any clumps. Stir-fry for another 4–5 minutes, mixing thoroughly until the rice is evenly colored and hot.

Step 7: Finish and Serve

Turn off the heat. Drizzle sesame oil and mix. Serve hot with a fried egg on top, and garnish with spring onions, sesame seeds, and seaweed flakes.

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Tips for the Best Kimchi Fried Rice

Use day-old rice: It’s firmer and won’t get mushy.

Don’t skip the kimchi juice: It’s full of umami and spice!

Customize your protein: Tofu, bacon, or mushrooms also work great.

Add cheese for a Korean fusion twist.

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Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or microwave with a damp paper towel to retain moisture.

Have you tried this recipe? Let me know how it went in the comments!

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