March 9, 2022
Cheesy Gochujang Skillet Fried Rice
If you’ve got leftover rice and you don’t feel like making the same fried rice recipe, make this Cheesy Gochujang Skillet Fried Rice instead! Inspired by the Kimchi Fried Rice from the South Korean travel-reality show, Kang’s Kitchen, this gochujang skillet fried rice is crispy on the outside, cheesy on the inside, and bursting with flavor!
Cheesy Gochujang Skillet Fried Rice
If you love kimchi fried rice, then you’re going to love this Cheesy Gochujang Skillet Fried Rice! It’s crispy on the outside, cheesy on the inside, and packed with an umami-bomb of flavor thanks to the gochujang and kimchi!
I got the idea for this Korean-inspired skillet fried rice after stumbling upon a YouTube video from Paik’s Cuisine for Kimchi Bap, or Kimchi Fried Rice. Paik’s version, made wildly popular with the addition of cheese, kimchi, and a handful of other ingredients, was featured on on Season 2 of the South Korean travel-reality show, Kang’s Kitchen. Similar to Paik’s Kimchi Bap, my Cheesy Gochujang Skillet Fried Rice is seasoned, then cooked with cheese for a delicious twist on a beloved favorite!
Grab a drink and let’s get to cooking the easiest and most delicious Cheesy Gochujang Skillet Fried Rice!
what is Kimchi Bap?
Kimchi-bap, also known as kimchi fried rice, is a variety of bokkeum-bap, (“fried rice”), a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats.
On Season 2 of the popular South Korean travel-reality show, Kang’s Kitchen, South Korean rapper, Pio Ji-hoon, also known as P.O, recreates the dish inspired by guest Chef Jong-won. Using kimchi, rice, and a handful of other ingredients, the rice is seasoned and cooked in a skillet until crisp on the bottom, similar to dolsot rice. “Pizza” cheese is then added to the rice in the skillet and folded onto the plate directly from the skillet – kind of like an omelet – for serving.
Are you drooling yet? Because I am!
After watching the episode of Kang’s Kitchen, I knew I had to create a vegan dish that’s similar!
NOTE: WHEN LOOKING UP RECIPES FROM OTHER CULTURES, I IMPLORE YOU TO RESEARCH THE RECIPE’S HISTORY AND CREDIT THE CREATORS THAT INSPIRED YOU. I GOT INSPIRATION FOR THIS CHEESY GOCHUJANG SKILLET FRIED RICE FROM THE SHOW, KANG’S KITCHEN AND COUNTLESS OTHERS WHO’VE ALREADY RECREATED IT, SUCH AS JENNIFER FROM CHOPSTICKS AND FLOUR, AND JACINTA FROM JAJA BAKES. I ALSO CAME ACROSS THIS RECIPE FROM EDITOR SHO SPAETH AT SERIOUS EATS. I DEFINITELY RECOMMEND CHECKING OUT ALL THEIR RECIPES AS WELL!
ingredients for Cheesy Gochujang Skillet Fried Rice (plus substitutions)
This recipe calls for a handful of fridge and pantry staples that I always have on hand! Don’t be deterred if some of these ingredients are new to you – they’re wonderful in a variety of asian-inspired dishes, and will last months! Here’s what you’ll need to make my Cheesy Gochujang Skillet Fried Rice:
- Rice: while this recipe works best with day-old rice, you can certainly use freshly cooked rice without any modifications!
- Gochujang: a fermented Korean chili paste. It’s savory, with hints of spice and sweetness. I typically find gochujang at my local Asian Market and specialty supermarkets such as Whole Foods and Walmart.
- Low-sodium soy sauce: you can substitute low-sodium Tamari, coconut aminos, or liquid aminos. Additionally, if all that’s available to you is regular soy sauce, use 2 tablespoons instead of 1/4 cup.
- Toasted sesame oil: while I recommend toasted sesame oil, regular works too! Sesame oil adds a beautiful nuttiness to this dish, but if you’re allergic or simply don’t have it, roasted peanut oil or sesame seeds combined with a neutral oil such as canola or avocado oil works! Simply combine 1/2 teaspoon sesame seeds with 2 teaspoons neutral oil.
- MSG: MSG is a wonderful addition to this recipe as it adds tons of umami! I’ve said this hundreds of times before, but I’ll say it again … if you have sensitivity to MSG, you’re more than welcome to leave it out, but if you’re under the impression that MSG is bad for you, please do your research on its history. There are several scientific, peer-reviewed studies that have debunked this age-old myth that’s rooted in racism. I recommend this study done by Harvard with tons of great references, and this article by Medical News Today, which also thoroughly cites all of its sources.
- Vegan butter: you can sub a neutral oil, such as vegetable or canola if you’d like! If you aren’t using a nonstick skillet, this is especially essential for the recipe to avoid the rice sticking to the pan!
- Green onion and garlic: you can never have enough of either ????
- Vegan cheese shreds: the ingredients that take this rice over the top! I like to use a mixture of vegan cheddar and mozzarella! The cheddar adds a nice flavor, and the mozzarella makes this dish super creamy and comforting.
- Kimchi: kimchi is a traditional Korean side dish of salted and fermented vegetables, such as Napa cabbage and Korean radish. Instead of adding it into the rice like they do on Kang’s Kitchen, I like to add it right on top after baking. The cool crispness adds a refreshing textural bite that I absolutely love!
- Garnishes: in addition to kimchi, I love adding fresh green onion and toasted sesame seeds!
how to make cheesy gochujang skillet fried rice
All you need is some rice, vegan cheese shreds, and handful ingredients to make this! Here’s how:
1. season the rice:
First, preheat your oven. While that’s preheating, place the rice in a large bowl along with the gochujang, soy sauce, sesame oil, and MSG. Give it a good mix to thoroughly combine.
2. skillet and cheese:
Once the rice is seasoned, sauté the green onion and garlic in an oven-safe skillet. Add half of the rice to the skillet, pat down in an even layer, sprinkle on some cheese shreds, then add the rest of the rice mixture over the cheese. Using a spatula or back of a wooden spoon, gently form the second layer of rice over the cheese to create an even, flat layer of rice, then add the remaining cheese on top.
3. Bake:
Cover the skillet with an oven-safe lid, then place it on the middle rack of the preheated oven and bake until the rice is crispy on the bottom and the cheese has melted through, 35 to 45 minutes.
4. enjoy:
Garnish with green onion, kimchi, and toasted sesame seeds (if using), and serve immediately. ENJOY!
more Korean-inspired recipes that are a must-try!
- Cheesy Gochujang Udon Noodles
- Sticky Baked Korean BBQ Tofu Bites with Gochujang Ranch
- Garlic Sesame Gochujang Noodles
Cheesy Gochujang Skillet Fried Rice. You in?
I hope ya’ll love this Cheesy Gochujang Skillet Fried Rice as much as I do! If you make this dish, don’t forget to let me know how it turned out! Snap a photo and show me your noods by tagging me on Instgram using @eat_figs_not_pigs and #EatFigsNotPigs – I love seeing all your recreations of my recipes!
Til next time! XO!
Cheesy Gochujang Skillet Fried Rice
Ingredients
- • 5 cups day-old cooked rice
- • ¼ cup gochujang
- • ¼ cup low-sodium soy sauce
- • 2 tablespoons toasted sesame oil
- • ½ teaspoon MSG
- • 2 tablespoons vegan butter
- • ½ cup green onion white and light green parts, roughly chopped (save the darker green parts for garnish)
- • 12 cloves fresh minced garlic
- • ¾ cup vegan mozzarella shreds divided
- • ½ cup vegan cheddar shreds divided
- • Kimchi for serving, optional
- • Toasted sesame seeds for serving, optional
Instructions
- Preheat oven to 375°F.
- Place the rice in a large bowl along with the gochujang, soy sauce, sesame oil, and MSG. Give it a good mix to thoroughly combine.
- Melt the butter in an oven-safe nonstick skillet over medium heat. Once the butter is melted, add the green onion and garlic, and sauté, stirring often, until the onion is translucent and the garlic is fragrant, 3 to 5 minutes.
- Add half of the rice to the skillet. Using a spatula or the back of a wooden spoon, pat down the rice to form a single even layer. Sprinkle ½ cup of the mozzarella and ½ cup of the cheddar shreds on top of the rice, then add the rest of the rice mixture over the cheese. Using a spatula or back of a wooden spoon, gently form the second layer of rice over the cheese to create an even, flat layer of rice.
- Sprinkle the remaining ½ cup of mozzarella shreds on top and cover the skillet with an oven-safe lid. Place the skillet on the middle rack of the preheated oven and bake until the rice is crispy on the bottom and the cheese has melted through, 35 to 45 minutes.
- Garnish with green onion, kimchi, and toasted sesame seeds (if using), and serve immediately. ENJOY!
This is so delicious and so easy to make. Love the flavors and the simplicity.