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5 from 1 vote

Sichuan Kimchi Rice

Sichuan kimchi rice is a popular Korean dish made with fermented cabbage pickle and rice

Prep Time1 hr 10 mins
Cook Time15 mins
Course: lunch recipe, Main Course, Tiffin recipes
Cuisine: International Cuisine, Korean
Keyword: kimchi rice
Servings: 4 person
Author: Anjana Chaturvedi


  • 1.5 cup Rice/chawal
  • 3 cup Cabbage / Patta Gobhi
  • 1 tsp Ginger / Adrak grated
  • 4 tbsp Brown sugar
  • 1.5 tsp Soy Sauce / Soya Sauce
  • 2 tbsp White Vinegar / Sirka
  • 1.5 tsp sesame seeds /til
  • 1/2 tsp Schzwan pepper powder
  • 3 tsp Chili flakes /Kuti hui laal mirch
  • 4 tbsp Cooking Oil
  • 1.5 tsp Salt / Namak


  • Wash and soak rice for 20 minutes in enough water.
  • Boil approx 6 glasses of water in a pan and add soaked rice and 1 tsp salt and boil till almost done,drain and keep aside.
  • Finely shred cabbage and dry roast sesame seeds till they start crackling.
  • Heat 2 tbsp oil in a pan add cabbage and stir fry for 1 minute,then add soya sauce,salt, brown sugar,chili flakes and vinegar.mix and cook for few seconds.
  • Take another pan and add 2 tbsp oil,when oil become hot add grated ginger and boiled rice.
  • Stir fry for few seconds and then add cabbage kimchi(the prepared cabbage mixture).
  • Add schezwan pepper powder and roasted sesame seeds in the rice and mix well.stir fry for a minute on high heat.
  • Serve hot.
  • Serving suggestions-serve as a main course dish .