Mushroom-Gochujang-Kimchi Fried Rice by Christopher G. Vaeth

Mushroom-Gochujang-Kimchi Fried Rice by Christopher G. Vaeth

Recipe developed by local Baltimore Chef Chistopher G. Vaeth :: :: Hop over and explore all of his delicious recipes on his blog, follow him on Instagram for food inspo @CGVaeth 

Thank you Chris! 

Mushroom-Gochujang-Kimchi Fried Rice

This recipe has been in HEAVY rotation since being inspired by (and adapted from) an episode of Good Eats Reloaded I watched last year and has proven to be a great way to make use of local treasures like Hex Ferment’s amazing Miso Kimchi, King Mushroom’s shiitakes, and Liberty Delight’s ground meats that I pick up at the Saturday market. The best part of this recipe is its versatility! You can add any greens or vegetables you happen to have around, crank up the heat with chilies or the funk with different kimchis, and most critically; use any ground meat or even tofu to make it vegetarian. This is another great meal in a bowl and works well for any meal from brunch to dinner.


  • 16 oz ground chicken (or any ground meat or protein substitute)

  • 2 cups kimchi - Hex Ferments Miso Kimchi is the BEST

  • 4 large eggs 

  • 16 shiitake mushroom caps, thinly sliced (about 4 cups) 

  • 8 scallions, thinly sliced on the bias, greens reserved for garnish

  • 3 Tbsp. garlic, minced 

  • 1 Tbsp. garlic powder

  • 3 Tbsp. fresh ginger, minced

  • 1 Tbsp. tomato paste

  • 1 Tbsp. fish sauce 

  • 2 Tbsp. soy sauce 

  • 3 Tbsp. gochujang (I use Mother in Law’s brand Extra Spicy)

  • 2 tsp. toasted sesame oil 

  • 3 tsp. rice wine vinegar, divided 

  • 5 tsp. sesame oil or some other more neutral oil

  • 3 cups cooked rice 

  • 1 Tbsp. sesame seeds 

  • Cilantro, sliced Thai or Serrano chiles, or gochujaro (Korean chile flakes) for garnish


  1. Whisk together gochujang, sugar, sesame oil, garlic powder, and 2 teaspoons of rice wine vinegar in a medium bowl.

  2. Combine gochujang mixture with ground chicken and refrigerate for 30 minutes.

  3. Combine kimchi, tomato paste, and remaining rice vinegar, set aside.

  4. Whisk eggs with soy sauce until homogenous.

  5. Heat a large saute pan (or wok) over high for at least 5 minutes, then add 2 tablespoons of sesame oil followed by mushrooms.

  6. Sear undisturbed for 2 minutes then stir and continue cooking until they develop well browned, crispy edges, about 6 minutes. 

  7. Remove mushrooms from the pan and set aside

  8. Add 1 tablespoon sesame oil to pan, followed by the scallion whites, garlic and ginger and cook for 3 minutes.

  9. Add chicken mixture and cook until beginning to brown and cooked through. If adding vegetables or greens, add at this point and cook until wilted or otherwise “done”.

  10. When pan is almost dry, add kimchi mixture to pan and stir, scraping up any browned bits stuck to bottom of pan.

  11. Make space in the center and add eggs, stirring quickly to cook without burning

  12. Mix all ingredients together, cook for 2 minutes until warmed through and remove from pan, placing in a large mixing bowl.

  13. Heat remaining 2 tablespoons of sesame oil over high heat just until shimmering.

  14. Add rice to pan,  smashing it into a thin layer, and cook undisturbed until crackling, about 5 minutes (may take more time depending on the moisture content of the rice)

  15. Stir in the meat and kimchi mixture, just to heat through. 

  16. Portion into bowls, top with the crispy mushrooms, and garnish with sesame seeds and reserved scallion greens.