A fast and easy recipe that can be made in 15-minutes: Cheesy Kimchi Fried Rice! Also called Kimchi Bokkeumbap, this versatile Korean dish is made extra special with a generous sprinkle of mozzarella cheese. Spicy kimchi and little cubes of pork butt make leftover rice such a delicious and simple meal!
Why Cheesy Kimchi Fried Rice?
The inspiration for Cheesy Kimchi Fried Rice comes from a local Korean restaurant. Although I grew up eating Kimchi Bokkeumbap, I loved how Daldongnae made this Korean staple. Their version — served in a sizzling hot grill pan with bits of fatty pork and lots of mozzarella cheese — was especially tasty.
To recreate the same flavor and texture at home, I used a cast iron skillet. Similar to a Korean grill pan, a cast iron skillet is a great way to enjoy a smoky char on the pork and enjoy those crispy bits of rice. Plus, it’s so fun to serve!
As a bonus, Cheesy Kimchi Fried Rice is easy to make. Everything is cooked in one pan. In only 15 minutes! A simple dish and popular Korean cooking essential, it will become your favorite new quick meal, midnight snack, and side dish, too!
Explore the versatile world of kimchi fried rice with these recipes: Spam Kimchi Fried Rice, Tuna Kimchi Fried Rice, Air Fryer Kimchi Cheese Rice Balls.
Ingredients
- Kimchi. The star ingredient: napa cabbage kimchi. The spicy, acidic, fermented goodness will become mellow when cooked. *For this recipe, old kimchi is preferred.
- Pork Butt. A cut of pork that comes from the pig’s shoulder, pork butt is inexpensive and flavorful. At Asian markets (Galleria, T&T, etc.), pork butt can be found pre-cut into small chunks. At Western grocery stores, pork butt is usually available in large pieces for braising and stewing. Can be swapped with pork shoulder, pork belly, or even pork loin.
- Rice. Leftover, day-old rice makes the best fried rice. The grains are hard and dry and will not become mushy when cooked. I recommend short-grain or medium-grain rice. Long-grain rice is too soft.
- Mozzarella Cheese. Mozzarella melts beautifully. And makes a delicious pairing with kimchi.
- Sugar. A little sweetness to balance the intensity of kimchi.
- Butter + Cooking Oil. The combination adds richness and flavor. Butter, especially, tastes very good with kimchi.
- Black Pepper. Lots of freshly cracked pepper adds earthy freshness and bite.
- Sesame Oil. A little drizzle — right before serving — for aromatic richness.
- Sesame Seeds. For crunch.
- Green onion. For garnish. Adds lots of freshness.
- Hondashi (Instant dashi powder). Optional ingredient. If you have it, a little bit adds lots of flavor.
How to make Cheesy Kimchi Bokkeumbap
- Cook pork butt. Heat a cast iron skillet over medium heat. When the pan is hot (but not smoking), add 1 tsp cooking oil. Swirl around to coat the bottom of the pan. Add chopped pork butt and spread out into an even layer. Do not disturb for 1-2 minutes so the pork gets a nice sear. Use a metal spatula and flip the pork to the other side. Cook until golden brown, another 1-2 minutes. The goal is to have nicely seared, lightly golden brown pieces of pork. Remove the pork and set aside in a small bowl.
- Cook kimchi. To the hot pan, add an additional 1/2 Tbsp cooking oil and 1 Tbsp of butter. Swirl until the butter melts. Add the chopped kimchi and sugar. Cook until softened and slightly caramelized, about 4 minutes. Stir fry the kimchi until the color changes from red to golden orange. Add 1-2 Tbsp of water during the cooking process if it looks dry. Add the pork and juices back into the pan and mix to combine.
- Add rice. Add the cold leftover rice to the pan. Break up the rice clumps using a metal spatula. Mix until well combined. Keep cooking until the rice is rehydrated, about 4-5 minutes. The rice should be uniform in color. Add the Hondashi Instant Dashi powder (if using), sesame seeds, and sesame oil. Add a pinch of salt and black pepper. Using the spatula, toss the rice and scrape the bottom of the pan. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Add cheese. Turn off the heat. Sprinkle the shredded mozzarella cheese evenly on top of the rice. Cover with a tight-fitting lid and let the cheese melt in the residual heat, about 2-3 minutes.
- Serve. Remove the lid and garnish with green onion. Serve at the table, directly in the skillet. Be careful, as the skillet will be very hot. Use mittens when handling the pan and place on top of a trivet at the table. Enjoy.
PRO Tips
- Chop kimchi with scissors. Add kimchi to a bowl and snip into tiny, even pieces with scissors. This is a Korean trick for easily and quickly chopping the kimchi. It’s less messy than using a chopping board.
- Use a cast iron skillet. To get a nice sear on the pork, use a cast iron skillet. Make sure it’s well seasoned so the rice doesn’t stick. And scrape the bottom of the pan with a spatula from time to time. If you don’t have one, a stainless steel skillet also works. As a last resort, a non-stick skillet also works.
- Taste and adjust seasoning. Kimchi is a fermented food product and tastes different every time. Right before serving, taste the kimchi fried rice and adjust the seasoning. If it tastes bland, add more salt and pepper. If it’s too spicy, add a pinch of sugar.
FAQ
Leftover Kimchi Bokkeumbap can be stored in an airtight container. Store in the fridge for 2-3 days or in the freezer for up to 1 month.
Yes, Kimchi Fried Rice freezes well. Transfer cooled rice to a ziploc bag and freeze. I find it easiest to spread out the rice into a thin even layer. That way, it will be easier to reheat. To reheat, transfer the frozen rice to a heat-proof bowl. Cover and heat in the microwave for 2-3 minutes, stirring from time to time.
Make sure the pan is well-seasoned and heated properly. Also, do not skimp on the amounts of cooking oil and butter. If the rice keeps sticking in a cast iron or stainless steel skillet, use a non-stick skillet instead. You won’t get as good of a char on the pork but the rice won’t stick and burn as easily.
More Recipes with kimchi:
- Stir Fried Kimchi Bokkeum
- Korean Pork Chops with Kimchi Pan Sauce
- Kimchi Jjigae with Pork Belly + Tofu
- Kimchi Fries with Cheese
Cheesy Kimchi Fried Rice
Equipment
- 1 10-inch or 12-inch Cast Iron Skillet *make sure it's well seasoned so the rice doesn't stick
- 1 Metal Spatula
Ingredients
- 3/4 cup/ 150 grams pork butt *chopped (can be swapped with pork belly or pork loin)
- 1 Tbsp butter
- 1 cup/ 220 grams kimchi *finely chopped
- 1 tsp sugar
- 4 cups/ 500 grams leftover white rice
- 1/2 tsp Hondashi (Instant Dashi Powder)
- 1/2 tsp Black Pepper
- 1 Tbsp sesame seeds
- 1 drizzle sesame oil
- 1 cup/ 80 grams mozzarella cheese
- 1 green onion
Instructions
- Cook pork . Heat a cast iron skillet over medium heat. When the pan is hot (but not smoking), add 1-2 tsps cooking oil. Swirl around to coat the bottom of the pan. Add chopped pork butt and spread out into an even layer. Do not disturb for 1-2 minutes so the pork gets a nice sear. Use a metal spatula and flip the pork to the other side. Cook until golden brown, another 1-2 minutes. The goal is to have nicely seared, lightly golden brown pieces of pork. Remove the pork and set aside in a small bowl.
- Cook kimchi. To the hot pan, add an additional 1 Tbsp cooking oil and 1 Tbsp butter. Swirl until the butter melts. Add the chopped kimchi and sugar. Cook until softened and slightly caramelized, about 4 minutes. Stir fry the kimchi until the color changes from red to golden orange. Add 1-2 Tbsp of water during the cooking process if it looks dry. Add the pork and juices back into the pan and mix to combine.
- Add rice. Add the cold leftover rice to the pan. Break up the rice clumps using a metal spatula. Mix until well combined. Keep cooking until the rice is rehydrated, about 4-5 minutes. The rice should be uniform in color. Add the Hondashi Instant Dashi powder (if using), sesame seeds, and sesame oil. Add a pinch of salt and black pepper. Using the spatula, toss the rice and scrape the bottom of the pan. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Add cheese. Turn off the heat. Sprinkle the shredded mozzarella cheese evenly on top of the rice. Cover with a tight-fitting lid and let the cheese melt in the residual heat, about 2-3 minutes.
- Serve. Remove the lid and garnish with green onion. Serve at the table, directly in the skillet. Be careful, as the skillet will be very hot. Use mittens when handling the pan and place on top of a trivet at the table. Enjoy!
Video
Notes
- Chop kimchi with scissors. Add kimchi to a bowl and snip into tiny, even pieces with scissors. This is a Korean trick for easily and quickly chopping the kimchi. It’s less messy than using a chopping board.
- Use a cast iron skillet. To get a nice sear on the pork, use a cast iron skillet. Make sure it’s well seasoned so the rice doesn’t stick. And scrape the bottom of the pan with a spatula from time to time. If you don’t have one, a stainless steel skillet also works. As a last resort, a non-stick skillet also works.
- Taste and adjust seasoning. Kimchi is a fermented food product and tastes different every time. Right before serving, taste the kimchi fried rice and adjust the seasoning. If it tastes bland, add more salt and pepper. If it’s too spicy, add a pinch of sugar.
