Street-Style Kimchi Fried Rice with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A spicy, umami-packed rice bowl with fermented kimchi and a sweet-savory glaze, evoking the flavors of bustling Asian street markets. This Korean-inspired St. Patrick’s Day recipe (gluten-free), ready in about 22 minutes, pairs cooked white rice, kimchi, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

2 cups cooked white rice
1/2 cup kimchi
1 tbsp gochujang
1 tsp soy sauce
1/2 tsp sesame oil
2 eggs
2 tbsp green onions
1 tsp sesame seeds

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Instructions

Step 1: Heat 1/2 tsp sesame oil in a large skillet over medium-high heat. Add 2 cups cold cooked white rice and break into clumps with a spatula, cooking for 2 minutes until lightly toasted.
Step 2: Stir in 1/2 cup chopped kimchi, 1 tbsp gochujang, and 1 tsp soy sauce, cooking for 3 minutes until flavors meld and rice is heated through.
Step 3: Push rice to one side, scramble 2 eggs in the empty space until set, then mix everything together. Garnish with 2 tbsp sliced green onions and 1 tsp sesame seeds.