Cheesy Baked Kimchi Rice

This baked kimchi rice with cheese is surprisingly easy to prepare with just 10 ingredients. It’s vegetarian (if you opt for vegan kimchi) and incredibly delicious and satisfying! If you haven’t experienced this unique combination yet, prepare to be amazed by how the tangy, spicy kimchi pairs beautifully with creamy, melted cheese.

Kimchi & Cheese: A Winning Combination

We’ve previously shared a delightful kimchi fried rice recipe, but this dish truly emphasizes the harmonious blend of spicy, sour kimchi and rich, creamy cheese!

You may have come across cheesy kimchi recipes online, such as kimchi grilled cheese sandwiches or cheesy kimchi ramen. Much like the classic reuben sandwich that combines sauerkraut and Swiss cheese, the flavors of fermented kimchi and salty, buttery cheese complement each other perfectly.

This dish is perfect for curling up on the couch with your favorite K-drama playing in the background!

An Easy, Versatile Recipe

This recipe is an excellent way to utilize leftover rice. Designed to serve two, it requires just 2 cups of rice, making it ideal for those small amounts lingering in your fridge. If you’re looking for more ideas, consider trying a quick Ban Fan (mixed rice bowl).

I kept the ingredients simple with onion, mushrooms, and kimchi, but feel free to add any vegetables you enjoy—peppers, peas, carrots, corn, or whatever you have on hand.

In fact, I find this kimchi rice bake easier to make than our kimchi fried rice. There’s no need to fry the rice; simply cook the vegetables and mix in the rice, kimchi, and seasonings off the heat. With the cheese and fried egg on top, it presents beautifully. Don’t you think?

While I used shredded mozzarella cheese, you can choose any cheese that melts well—Monterey Jack, Colby Jack, Fontina, Cheddar, Gruyere, Muenster, or even American cheese. I once made this dish with sharp aged cheddar, and the flavor was particularly robust and aromatic.

Feel free to increase the cheese quantity if desired! If I were making this for Sarah and Kaitlin, I’d definitely add more.

Now, let’s dive into the recipe!

Baked Kimchi Rice: Recipe Instructions

Preheat your oven to 375°F (190°C). Heat 2 tablespoons of oil in a skillet over medium-high heat.

Add the onion and cook for about 5 minutes, or until it becomes translucent. Then, add the mushrooms and cook for a few more minutes until tender.

Turn off the heat and mix in the kimchi, kimchi juice, cooked rice, and gochujang until everything is well combined.

Transfer the mixture to a small baking dish. If you have a clay pot that can be used on the stove and in the oven, you can simply spread the rice mixture in an even layer within that dish.