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Kimchi Fried Rice with Gochujang Aioli

A flavorful and satisfying dish that combines tangy kimchi with rich gochujang aioli, perfect for any crowd.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Fried Rice Ingredients
  • 2 cups cooked rice Cold cooked rice works best to avoid mushiness.
  • 1 cup kimchi Roughly chopped for better flavor distribution.
  • 1 cup mixed vegetables Use any fresh or frozen vegetables you have on hand.
  • 2 large eggs Can be substituted with tofu or chickpeas for a vegan version.
Gochujang Aioli Ingredients
  • 2 tablespoons gochujang Adjust to taste for spice level.
  • 1/2 cup mayonnaise Ensure to use egg-free mayo for a vegan version.

Method
 

Preparation
  1. Gather all ingredients, ensuring your rice is cold.
  2. Roughly chop the kimchi to enhance its flavor.
Cooking
  1. Sauté your mixed vegetables in a pan until tender.
  2. Add the chopped kimchi to the pan and cook for an additional 2-3 minutes.
  3. Stir in the cold cooked rice, mixing everything together thoroughly.
  4. For the gochujang aioli, mix gochujang with mayonnaise in a bowl.
  5. Serve the kimchi fried rice with a drizzle of gochujang aioli on top.

Notes

For an extra kick, consider sprinkling sesame seeds or sliced green onions on top before serving. Leftovers can be stored in the refrigerator for up to three days.