Korean-style Nasi Goreng


Korean-style Nasi Goreng

Kimchi Fried Rice: A Korean Twist on Indonesian Nasi Goreng

In Korean cuisine, rice is a staple ingredient and is often transformed into delicious fried rice dishes. This Korean-style Nasi Goreng is a fusion of Indonesian and Korean flavors, combining the bold and spicy taste of kimchi with the aromatic and savory elements of Nasi Goreng. Get ready to enjoy a mouthwatering dish that brings together the best of both worlds!

Jan Dec

15 minutes

15 minutes

30 minutes

4 servings


Vegetarian, Vegan (if eggs are omitted), Gluten-free (if using gluten-free soy sauce)

Soy (in soy sauce), Sesame

Paleo, Keto


While the original Indonesian Nasi Goreng typically uses ingredients like shrimp paste, sweet soy sauce, and kecap manis, this Korean adaptation incorporates kimchi, gochujang (Korean chili paste), and sesame oil for a unique and fiery twist. The flavors are bolder and spicier, reflecting the vibrant taste profile of Korean cuisine. We alse have the original recipe for Nasi goreng, so you can check it out.


  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 10g, 1.5g
  • Carbohydrates (total, sugars): 50g, 5g
  • Protein: 8g
  • Fiber: 4g
  • Salt: 2g


  1. 1.
    Heat vegetable oil in a large pan or wok over medium heat.
  2. 2.
    Add minced garlic and sauté until fragrant.
  3. 3.
    Add carrots, peas, and corn kernels to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
  4. 4.
    Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
  5. 5.
    Add chopped kimchi to the pan and stir-fry for another 2 minutes.
  6. 6.
    Add cooked rice to the pan and mix well with the vegetables and kimchi.
  7. 7.
    In a small bowl, mix together gochujang, soy sauce, and sesame oil. Pour the sauce over the rice mixture and stir until everything is evenly coated.
  8. 8.
    Season with salt and pepper to taste.
  9. 9.
    Stir in sliced green onions and cook for an additional 1-2 minutes.
  10. 10.
    Remove from heat and serve hot.

Treat your ingredients with care...

  • Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it. Adjust the amount of kimchi according to your taste preference.
  • Gochujang — Adjust the amount of gochujang based on your desired level of spiciness. Add more for extra heat or reduce for a milder version.
  • Rice — It's best to use leftover rice that has been refrigerated overnight as it will have a firmer texture, making it easier to stir-fry.

Tips & Tricks

  • For added flavor, you can include other vegetables like bell peppers or mushrooms.
  • If you prefer a non-vegetarian version, you can add cooked chicken, beef, or shrimp to the fried rice.
  • To make it more authentic, serve the Korean-style Nasi Goreng with a side of Korean pickled vegetables (banchan).
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.

Serving advice

Serve the Korean-style Nasi Goreng hot as a main dish. Garnish with additional sliced green onions and a sprinkle of sesame seeds for an extra touch of flavor and presentation.

Presentation advice

For an appealing presentation, consider serving the Korean-style Nasi Goreng in individual bowls or on a large platter. Arrange some kimchi on the side and garnish with fresh cilantro leaves for a pop of color.