Cheesy and gooey Korean style cheesy rice with spicy and sour kimchi is a dish you won't want to miss. This Korean fried rice dish is the perfect dish to make with leftover rice, especially if you are looking to spice up your leftover rice game. All you need is a handful of ingredients, and in minutes you will have a delicious pan of Korean-style cheesy rice that is ready to be shared.
There is something about the cheese and rice combination that is super comforting. It is almost like a cross between Korean fried rice and rice casserole mixed together. This cheesy Korean fried rice dish is sweet and savory with a hint of spice and funk from the kimchi. It is cheesy, gooey, and fulfilling.
What You Will Need To Make This Korean Cheesy Rice Dish
You can use any types of leftover rice: brown rice, jasmine rice, short-grain rice, long grain rice, or even cauliflower rice. Any kind of rice will all work. If you don't have leftover rice, you can cook some rice from scratch and still make this dish.
Kimchi can be found at most grocery stores, and you can always find it at any Asian market. This fermented cabbage is packed with flavor and umami funk. It is sour and can be crazy spicy with a tang and it is the perfect addition to this cheesy fried rice recipe.
I like to use mozzarella cheese to make this dish because it is creamy, easy to melt, and has a mild flavor. It can pick up whatever sauce you cook it in. If mozzarella is not available, you can use other types that melt easily, like shredded cheddar cheese, Mexican blend, or pepper jack cheese. You can also use a blend of cheese to give the dish more flavor and texture. For this recipe, I used a blend of mozzarella cheese and cheddar cheese.
You can put any veggies you like as if you would put in your Korean fried rice. For this cheesy rice recipe, I used mushrooms.
You can include other great veggies in the fried rice, including broccoli florets, cauliflower, bok choy, peas, or corn.
Gochujang sauce can be found at most grocery stores in the International aisle and can be found at the Asian market. They usually come in a red container or bottle, so you can't miss them!
This sauce is spicy, a little salty, and full of umami flavors!
The egg is pretty much a must-have in any Korean fried rice dish. To add gooey goodness to this rice dish, I like to whip up some sunny-side-up egg on top because nothing beats a runny yolk and into the dish.
Seaweed and Toasted sesame seeds
This is an optional topping. I love adding a touch of seaweed and sesame seeds on top of the dish. It is salty, toasty, nutty, and adds a little crunchy to the rice dish.
Kimchi Cheesy Rice Recipe
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Serving Size: 4
2 Cups Cooked Rice
1 Tablespoon Gochujang sauce
3 Tablespoon Coconut aminos
1/2 Cup Grated Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese
1 Cup Kimchi
1 Tablespoon Kimchi juice
Seaweed and toasted sesame seed
Avocado Oil Or Sesame Oil
On the Stove
- In a stir fry pan or a skillet with a lid, spray the pan with cooking oil and heat on medium heat.
- Once the pan is heated, make the eggs to your liking and then remove them from the pan.
- Add in rice, coconut amino, gochujang sauce, kimchi juice, and your vegetable into the pan. Stir fry for about 5 minutes until everything is mixed and cooked. Then lay the fried rice into a flat layer in the pan. Make sure it is even.
- Layer in kimchi on the fried rice and then shredded cheese on top. Place a lid on top of the pan and let it cook until the cheese is melted.
- Once you are done cooking the cheese rice, add the egg on top. Sprinkle a little bit of seaweed and sesame, and it is ready to be served.
In the Oven
- Pre-heat the oven to 350F
- In a mixing bowl, mix rice with coconut amino, gochujang, kimchi juice, and mushroom. Then pour it into a skillet or a baking pan.
- Flatten your rice and make sure it is evenly distributed. If needed, you can use your measuring cup's flat surface and flatten it out in the skillet.
- Layer your kimchi on top of the rice. Spread evenly.
- Then sprinkle the cheese on top and crack an egg on top.
- Place the pan in the oven and bake for about 10-15 minutes. Bake until cheese is melted and the eggs are cooked to your desire.
- Then sprinkle a little bit of seaweed and sesame seed on top and then serve.
- For a crispier texture, go with the skillet option. The exterior will get crispy while the interior stays soft and moist.
- Make sure you grease the pan well, so the rice doesn't stick.
- For extra flavor, add a touch of kimchi juice into your rice. The acidity of the kimchi juice will give the dish a balance.
- I didn't add any additional protein to this dish but feel free to add some chicken, rotisserie chicken, beef, pork, or tofu for a vegetarian option. All these protein choice works perfectly well with the rice and cheese. To add protein, cook them separately and then add it into the rice like how you would make Korean fried rice.
- Leftover: To store any leftovers in an airtight container and place it in the fridge for up to 3-4 days.
- Reheat: You can stick it into an oven, microwave or reheat it up on the stovetop in a cooking pan.