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Korean Kimchi Fried Rice
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Korean Kimchi Fried Rice
2/2
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cookingforpeanuts.com
By cookingforpeanuts.com

Korean Kimchi Fried Rice

4 steps
Prep:10minCook:20min
Vegan Korean Kimchi Fried Rice combines the tangy and spicy flavors of kimchi with fluffy rice, vegetables, and tofu. It's quick, easy, protein-rich, and healthy.
Updated at: Fri, 18 Jul 2025 03:53:27 GMT

Nutrition balance score

Great
Glycemic Index
47
Low
Glycemic Load
23
High

Nutrition per serving

Calories364.6 kcal (18%)
Total Fat10.9 g (16%)
Carbs48.2 g (19%)
Sugars6.1 g (7%)
Protein17.4 g (35%)
Sodium569.6 mg (28%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the tofu: Grate the tofu using the largest holes of a box grater. Transfer to a large rimmed baking sheet and add 2 tablespoons gochujang, and 1 tablespoon oil. Rub the grated tofu with the seasoning until evenly coated. Either air-fry at 400ºF for about 10 minutes, or bake the tofu at 425ºF for about 15 minutes, or until crispy. Toss halfway.
Step 2
Cook aromatics and veggies: Meanwhile, heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the onion for about 5 minutes, or until translucent. Add the garlic, and ginger and cook for 1 minute more. Add the veggies, tamari, kimchi, and kimchi juice. Cook for about 3 minutes more, or until warmed through. Transfer to a large bowl.
Step 3
Heat the rice: Add the rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy, about 4 minutes. Add 1 tablespoon gochujang paste and mix to combine.
Step 4
Combine and season: Add the veggie kimchi mixture, and baked tofu, to the rice. Mix to combine. Adjust tamari and gochujang to taste.
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