Vegan Korean Gochujang Kimchi Fried Rice

Kimchi Bokkeumbap served n a round bowl.

Vegan Korean Gochujang Kimchi Fried Rice

This delicious and authentic vegan and gluten-free recipe of Korean fried rice or Bokkeumbap is packed with kimchi, gochujang, and veggies. A quick and easy meal that uses up leftovers and can be made in just 15 minutes! Add this easy Korean Kimchi Bokkeumbap recipe to your weekly menu rotation.

Course rice, Side Dish

Cuisine Asian, Korean

Prep Time 5

Cook Time 10

Servings people

Calories 207.55kcal

Author Priya Lakshminarayan

Equipment

Ingredients

1 tbsp sesame oil
5 cloves sliced garlic
1 inch crushed ginger
1 cup chopped scallions
⅓ cup edamame
1 cup chopped mushrooms
2 tablespoon tomato ketchup
2 tablespoon gochujang
1 tablespoon coconut amino sauce or soy sauce
1 cup Kimchi
2 cups cooked rice
salt to taste

Instructions

Before you begin, ensure you have cooked rice that's cooled down, and ready. You can cook it in the Instant Pot or in a Cooker.
Heat sesame oil in a wok. Fry sliced garlic and crushed ginger along with chopped scallions (reserve some for garnish).
Add and saute the mushrooms for 2-3 minutes.
Now add the edamame. Continue to saute for another minute.
Then add the sauces like tomato ketchup, gochujang sauce, and coconut amino sauce. Fry for a minute.
Now add the vegan Kimchi along with its juice and continue to saute for a minute or till it's slightly caramelized. Sauteeing will also reduce the strong pungent flavor of kimchi. Chef tip - If the Kimchi is too chunky, chop it roughly before adding it to the wok. Don't add too much of the kimchi juice, or else the Kimchi Bokkeumbap will get soggy.
Add the cooked rice along with salt once the water has reduced. Break up chunks and mix till it's all well combined. Make sure to break up any clumps. However, do not stir continuously as that could break the grains. Garnish with leftover chopped scallions.

Notes

If you want to make it soy-free, skip the edamame. Coconut amino sauce is already soy-free and is a substitute for soy sauce. If it helps, whisk together the kimchi juice, gochujang sauce/paste, coconut amino sauce, and tomato ketchup in a small bowl beforehand. Then pour it over the rice. To get more kick, add half a teaspoon of gochugaru (Korean chile powder).

If you feel the gochujang paste is very spicy, add just one tablespoon to start with. Doubanjiang is less spicy and probably the best substitute for Gochujang. Sriracha can also be used instead. But remember, sriracha is more spicier than gochujang, so add accordingly. You can make this dish as spicy or as mild as you prefer. Squeeze out the kimchi juice if you don't want your Korean Gochujang Bokkeumbap to be soggy. I added it with the juice though.

Nutrition