Why is my kimchi fried rice mushy?

The most common reason is using freshly cooked, hot rice. Day-old rice is drier and can achieve a crisp texture. Overcrowding the pan or stirring too much can also make the rice break down and turn mushy.

Can I make it less spicy?

Yes! Use a mild vegan kimchi, skip the gochugaru, and add just a little brine instead of a lot. You can also wash the kimchi, squeeze out the water, and use it. Adding vegan butter or sugar will also mellow out the flavor a bit.

What else can I serve it with?

This fried rice is great on its own, but you can serve it with a simple Korean-style cucumber salad, roasted seaweed sheets, or even a bowl of miso soup on the side for a light meal.

Is it okay to use fresh kimchi?

I recommend using well-fermented kimchi for deep, tangy flavor. If your kimchi isn’t sour enough, leave it out at room temperature for a day to develop more sourness before using it.

Easy Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)

Name: Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 1 tablespoon neutral-tasting oil; 1 heaping cup well-fermented vegan kimchi, cut into bite-size pieces; 2 teaspoons Korean red pepper flakes (gochugaru), optional; 1 tablespoon soy sauce; 2 cups day-old cooked rice; 2 teaspoons vegetarian mushroom sauce; 2–3 teaspoons sesame oil, for garnish; Sliced green onion and seaweed strips, for garnish; 2 fried eggs (optional, for vegetarian version — skip for vegan)

Vegan Kimchi Fried Rice (Kimchi Bokkeumbap)

bowl full of kimchi fried rice without fried egg - vegan friendly

Print Recipe

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Easy vegan kimchi fried rice with bold, tangy flavor and simple pantry ingredients. A quick Korean dinner for two is ready in 20 minutes.

Author: George
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 2
Category: Main
Method: Stovetop
Cuisine: Korean
Diet: Vegan

Ingredients

Scale

1 tablespoon neutral-tasting oil
1 heaping cup well-fermented vegan kimchi, cut into bite-size pieces
2 teaspoons Korean red pepper flakes (gochugaru), optional
1 tablespoon soy sauce
2 cups day-old cooked rice
2 teaspoons vegetarian mushroom sauce
2–3 teaspoons sesame oil, for garnish
Sliced green onion and seaweed strips, for garnish
2 fried eggs (optional, for vegetarian version — skip for vegan)

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Instructions

In a large skillet over high heat, add the neutral oil and fry the chopped kimchi for a couple of minutes until it becomes fragrant.
Add the Korean red pepper flakes (if using) and continue to fry the kimchi for another minute or two.
Pour in the soy sauce and let it bubble and cook down for about a minute to concentrate the flavor.
Add the day-old rice and vegetarian mushroom or oyster sauce. Turn the heat down to medium and use two wooden spoons to mix everything together until the rice is evenly coated and the kimchi mixture is well incorporated.
Spread the rice evenly across the skillet and let it sit undisturbed for a minute or two to develop some crispness. If you want more crispy bits, stir and repeat this process once more.
Garnish with a drizzle of sesame oil, sliced green onion, and seaweed flakes. For a vegetarian option, top your fried rice with a fried egg.

Notes

I recommend using well-fermented vegan kimchi for the best bold, tangy flavor. You can find my Vegan Kimchi recipe on the blog if you’d like to make your own.
Be sure to check out the sections above for more tips. These tips will help you tailor the dish to your taste and get the best results every time.

Find it online: https://www.myeclecticbites.com/kimchi-fried-rice-101-everything-you-need-to-know/