Baked Kimchi Cauliflower Rice Recipe

Introduction

Baked Kimchi Cauliflower Rice is a vibrant and flavorful dish that combines spicy Korean flavors with nutritious cauliflower rice. It’s a great low-carb, veggie-packed meal that’s easy to prepare and perfect for any day of the week.

Ingredients

• 1 pound (16 oz) cauliflower rice
• 1 cup kimchi, chopped into bite-sized pieces
• 1 Tablespoon kimchi juice
• 1 ½ Tablespoons gochujang (Korean chili pepper paste)
• 2 Tablespoons reduced sodium soy sauce
• ½ Tablespoon sesame oil
• 1 ½ Tablespoons rice bran oil or vegetable oil
• 1 cup shelled edamame, frozen
• 3 stalks green onions, sliced (green parts only), plus additional for garnish
• Toasted white sesame seeds, for garnish
• Fried egg, for serving

Instructions

1. Step 1: Preheat your oven to 400℉ (200℃) to prepare for baking.
2. Step 2: In a large bowl, combine the cauliflower rice, chopped kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran or vegetable oil, frozen edamame, and sliced green onions. Fold everything together gently until well mixed.
3. Step 3: Spread the mixture evenly on a large baking sheet (13 x 18-inch). If the mixture is too full, divide it between two smaller baking sheets. Bake for 30–35 minutes, stirring and spreading the mixture every 10 minutes to ensure even cooking.
4. Step 4: Once baked and the cauliflower has reduced in size, remove from the oven. Serve warm, garnished with extra sliced green onions, toasted sesame seeds, and topped with a fried egg for extra richness.

Tips & Variations

• Use fresh kimchi for a bright, tangy flavor, or opt for a well-fermented batch for deeper taste.
• Substitute edamame with cooked chickpeas or black beans for a different protein option.
• Adjust the gochujang amount based on your preferred spice level.
• For a vegan version, skip the fried egg or use a tofu scramble as a topping.

Storage

Store leftover baked kimchi cauliflower rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat or in the microwave until heated through. If desired, add a fresh fried egg on top before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of pre-riced cauliflower?

Yes, you can grate fresh cauliflower or pulse it in a food processor until it resembles rice. Just make sure to remove excess moisture by patting it dry before using.

Is this recipe spicy?

The heat mainly comes from the gochujang and kimchi. You can reduce the amount of gochujang to make it milder or increase it if you prefer a spicier dish.

Baked Kimchi Cauliflower Rice Recipe

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★★★★★

4.9 from 124 reviews

This Baked Kimchi Cauliflower Rice recipe is a flavorful, healthy, and easy-to-make Korean-inspired dish combining cauliflower rice with spicy kimchi, crunchy edamame, and a touch of gochujang for heat. Baked until tender and served with a fried egg and garnish of green onions and toasted sesame seeds, it’s perfect as a nutritious main or side dish.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Korean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound (16 oz) cauliflower rice
• 1 cup kimchi, chopped into bite sized pieces
• 1 Tablespoon kimchi juice
• 1 ½ Tablespoon gochujang (Korean chili pepper paste)
• 2 Tablespoons reduced sodium soy sauce
• ½ Tablespoon sesame oil
• 1 ½ Tablespoon rice bran oil, or vegetable oil
• 1 cup shelled edamame, frozen
• 3 stalks green onions, sliced (green parts only)

For Garnish

• Additional sliced green onions
• Toasted white sesame seeds
• Fried egg

Instructions

1. Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for baking the cauliflower rice mixture evenly and thoroughly.
2. Combine Ingredients: In a large bowl, mix together the cauliflower rice, chopped kimchi, kimchi juice, gochujang, reduced sodium soy sauce, sesame oil, rice bran or vegetable oil, frozen edamame, and sliced green onions. Fold the ingredients gently to combine until well integrated without mashing the cauliflower rice.
3. Spread Mixture on Baking Sheet: Transfer the mixture onto a large baking sheet measuring approximately 13 x 18 inches. If the sheet is very full, use two smaller baking sheets to avoid overcrowding, which ensures even cooking.
4. Bake and Stir: Place the baking sheet in the preheated oven and bake for 30-35 minutes. Every 10 minutes, carefully remove the sheet, stir the mixture thoroughly to redistribute and prevent sticking, then spread it out again evenly. The cauliflower will shrink significantly as it cooks.
5. Serve and Garnish: Once baked, serve the kimchi cauliflower rice warm. Garnish with additional sliced green onions, toasted white sesame seeds, and top each serving with a fried egg for added richness and protein.

Notes

• You can substitute rice bran oil with any neutral vegetable oil if unavailable.
• For a spicier dish, add extra gochujang paste or Korean chili flakes.
• Make sure to stir every 10 minutes while baking to ensure even cooking and prevent burning.
• Using freshly made cauliflower rice is preferred for best texture, but frozen cauliflower rice can also be used if thawed properly.
• Optional: Add soy sauce or kimchi juice to taste after baking if more seasoning is desired.

Keywords: kimchi cauliflower rice, baked cauliflower rice, Korean side dish, healthy cauliflower rice, gochujang recipe, edamame rice bake