This cheesy kimchi rice bake is my go-to when I want a quick, cozy meal with bold flavors. I love how the tangy kimchi, creamy mayo, and gooey cheese come together with fluffy brown rice to create something hearty and comforting in under 30 minutes.

Why You’ll Love This Recipe

I love this dish because it’s fast, filling, and packed with flavor. The kimchi adds a spicy, tangy kick, the cheese makes it indulgent, and the rice keeps it satisfying. It’s a perfect recipe for busy nights when I want comfort food without spending too much time in the kitchen. I also like how easy it is to customize with extra toppings or proteins.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups of Minute Rice Brown Rice
1/2 tsp of sriracha
1 tbsp of rice vinegar
1 tbsp of soy sauce
1/2 tsp of garlic powder
1/8 tsp of black pepper
1/8 tsp of sea salt
2 tbsp of Japanese mayonnaise
3/4 cup of kimchi
1/2 cup of shredded cheese

Garnish:
Sriracha
Green Onions
Sesame Seeds

Directions

1. I preheat my oven to 350°F.

2. I remove the film from the Minute Rice cups and microwave them—90 seconds for two cups (or 60 seconds for one cup).

3. In a mixing bowl, I combine the warm rice with rice vinegar, sriracha, garlic powder, black pepper, and sea salt.

4. I divide the seasoned rice into two small baking dishes and drizzle Japanese mayonnaise on top.

5. I layer kimchi and shredded cheese evenly over the rice.

6. I bake for about 15 minutes, until the cheese is melted and bubbly.

7. I serve it warm, garnished with extra sriracha, sliced green onions, and sesame seeds.

Servings and Timing

This recipe makes 2 servings. It takes about 5 minutes to prep, 15 minutes to bake, and is ready in around 20 minutes.

Variations

I sometimes add cooked chicken, tofu, or ground beef to make it a more complete meal. For extra heat, I add a dash of gochujang along with the sriracha. If I want it creamier, I stir a little extra Japanese mayo into the rice before baking. I also like swapping in mozzarella or a blend of cheeses when I want a different melt and texture.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 2 days. When reheating, I cover the dish with foil and warm it in the oven at 325°F until hot, or I microwave it in short bursts. To freshen it up, I sometimes add a little extra kimchi or cheese before reheating.

FAQs

Can I use white rice instead of brown rice?

Yes, I sometimes make it with white rice, and it works just as well.

Can I make this spicier?

Definitely—I add more sriracha or even a spoonful of gochujang for extra heat.

Can I use regular mayonnaise instead of Japanese mayonnaise?

Yes, but I prefer Japanese mayo because it’s creamier and has more umami flavor.

What cheese works best?

I usually use mozzarella or cheddar, but any good melting cheese will work.

Can I make this vegetarian?

Yes, the base recipe is already vegetarian if I use soy-based kimchi.

How can I make it more filling?

I add protein like tofu, chicken, or beef to turn it into a full meal.

Can I prepare it ahead of time?

Yes, I assemble the dish, cover it, and refrigerate it. I bake it right before serving.

Is kimchi necessary for this dish?

Kimchi adds the signature tangy flavor, but I can substitute with sautéed cabbage and chili paste if I don’t have any.

Can I freeze this bake?

I don’t recommend freezing because the rice and cheese lose their texture.

Can I make it in one larger dish instead of two small ones?

Yes, I often use a single small casserole dish when I’m not dividing portions.

Conclusion

This cheesy kimchi rice bake is one of my favorite quick comfort foods. I love how the spicy, tangy kimchi balances with the creamy cheese and fluffy rice, making every bite satisfying. It’s simple, versatile, and always hits the spot when I want something warm and flavorful.