Spicy Kimchi Sesame Rice with Scallions (Printable)
A vibrant Korean-inspired rice dish with spicy kimchi, nutty sesame flavors, and fresh scallions, ready in 25 minutes.
# What You’ll Need:
→ Rice Base
01 - 2 cups cooked short-grain white rice, preferably day-old
→ Vegetables & Aromatics
02 - 1 cup napa cabbage kimchi, chopped with juice
03 - 1/2 cup scallions, thinly sliced plus extra for garnish
04 - 2 cloves garlic, minced
05 - 1/2 small carrot, julienned optional
→ Sauce & Seasonings
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang Korean chili paste
08 - 1 tablespoon toasted sesame oil
09 - 1 teaspoon sugar
10 - 1 teaspoon sesame seeds plus more for garnish
11 - 1/4 teaspoon freshly ground black pepper
→ Cooking Oil
12 - 1 tablespoon neutral oil such as canola or vegetable
→ Optional Toppings
13 - 2 fried or poached eggs for serving
14 - Roasted seaweed torn for garnish
# How-To Steps:
01 - Whisk together soy sauce, gochujang, sesame oil, and sugar in a small bowl until smooth and well combined. Set aside until ready to use.
02 - Heat neutral oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add minced garlic to the hot oil and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add chopped kimchi with its juice and julienned carrot if using. Sauté for 2-3 minutes until kimchi softens slightly and releases its aroma.
05 - Add cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is heated through and beginning to crisp slightly.
06 - Pour the prepared sauce evenly over the rice. Toss thoroughly to combine, ensuring every grain is coated and the rice takes on a reddish hue.
07 - Stir in sliced scallions and sesame seeds. Cook for 1 additional minute until scallions are just wilted.
08 - Taste the rice and adjust seasoning with additional soy sauce or gochujang as needed for your preferred balance of salty, sweet, and spicy flavors.
09 - Serve hot in bowls, topped with a fried or poached egg if desired. Garnish generously with extra scallions, sesame seeds, and torn roasted seaweed.
# Expert Advice:
01 -
- The kimchi creates natural umami depth so you do not need to add extra salt or expensive seasonings
- Everything comes together in one pan which means less cleanup and more time to eat
02 -
- Cold rice from the refrigerator works significantly better than freshly cooked warm rice which tends to turn mushy and clumpy
- Kimchi brands vary wildly in saltiness and spice level so always taste before adding the full sauce amount
03 -
- Use a well-seasoned wok or cast iron skillet if you have one because the surface creates superior crispy rice bits called nurungji
- Let the rice toast undisturbed for 30 seconds between stirs to develop more crispy texture and deeper flavor