BLACKPINK Rosé’s Kimchi Fried Rice: Her Vogue Version

Rosé kimchi fried rice is familiar Korean comfort food with a few very personal choices. In her Vogue cooking video, the BLACKPINK singer fries kimchi with Spam, adds rice and gochujang, tops the bowl with an egg, and serves a large handful of cilantro on the side.

The cilantro is unmistakably Rosé. The rest of the bowl is flexible in the way kimchi fried rice often is: use ripe kimchi, yesterday’s rice and whatever savory ingredient is already in the refrigerator. Here is what she actually showed, what is common in Korea, and how to make a practical home version without pretending that Vogue published exact measurements.

Quick answer: Rosé’s version combines kimchi, Spam, gochujang, rice, olive oil, sugar and a fried egg. She serves cilantro beside it, then pairs the meal with somaek and dried squid dipped in spicy Cheongyang chili mayo.

Editorial note: K-Food Explained is not affiliated with Rosé, BLACKPINK, Vogue or their representatives. This independent food guide is based on Vogue’s publicly released article and video, linked below.

What Rosé Cooked for Vogue

Vogue released Rosé’s Now Serving video in October 2024 alongside her single “APT.” She prepared three connected parts of a casual Korean night:

• Kimchi fried rice with Spam, gochujang, egg and cilantro
• Somaek, a mixture of soju and beer
• Dried squid with Cheongyang mayo, a salty-spicy drinking snack

In the video, Rosé lists kimchi, Spam, gochujang, olive oil, eggs, rice and sugar as the fried-rice ingredients. She says the sugar makes the dish better even though her mother told her not to add it. She also makes it clear that the generous cilantro is her own habit, not a rule everyone must follow.

Read Vogue’s accompanying Rosé food feature →

What Makes Rosé’s Kimchi Fried Rice Different?

1. She uses Spam

Canned luncheon meat is a familiar partner for kimchi because its salty, fatty flavor stands up to fermented cabbage. Browning the cubes first gives them crisp edges before the kimchi and rice go into the pan.

Spam is not required for kimchi fried rice. Pork belly, bacon, tuna, leftover beef, tofu or mushrooms can all fill the same savory role. But if you want the bowl shown by Rosé, diced Spam is one of its defining ingredients.

2. She adds gochujang

Kimchi can season fried rice by itself, especially when you add some of its juice. Rosé also uses gochujang, which gives the rice a deeper red color and a sweeter, thicker chili flavor.

Start with a small amount. Too much gochujang can make the rice heavy and sticky instead of fried. If your tub is empty, use my gochujang substitute guide rather than replacing it with straight hot sauce.

3. She adds sugar

A small pinch of sugar can round off very sour, aged kimchi. It should not turn dinner into dessert. Taste the kimchi first: a sweeter fresh kimchi may need no sugar, while a sharply fermented batch may benefit from a little.

4. Cilantro goes on the side

Cilantro is not a standard requirement for kimchi bokkeumbap. Rosé says she is obsessed with it and serves a large pile beside the rice. The fresh, citrusy-herbal flavor can cut through the rich Spam and egg, but it is completely optional.

If cilantro tastes unpleasant to you, use sliced scallions, roasted seaweed or sesame seeds instead. Leaving it off does not make the dish less Korean.

What Does It Taste Like?

The rice is savory, tangy and moderately spicy. Ripe kimchi brings acidity; Spam brings salt and richness; gochujang adds sweet heat; and the soft egg yolk coats the rice when you break it open.

Rosé’s cilantro changes each bite depending on how much you pick up. With cilantro, the bowl tastes fresher and more aromatic. Without it, the flavor is closer to a familiar Korean home-style kimchi fried rice.

A Practical Rosé-Inspired Home Version

Vogue shows the ingredients and method but does not provide a complete measured recipe. The amounts below are a practical starting point for two bowls, not an “official Rosé recipe.” Adjust them to the saltiness and sourness of your kimchi.

Ingredients for two

• 2 cups cold cooked rice, preferably refrigerated overnight
• 1 cup ripe napa cabbage kimchi, chopped
• 2 tablespoons kimchi juice
• 4 ounces (115 g) Spam or other canned luncheon meat, diced
• 1 to 2 teaspoons gochujang
• 1 teaspoon soy sauce, only if needed after tasting
• 1/2 teaspoon sugar, optional
• 1 tablespoon olive oil or neutral cooking oil
• 2 eggs
• Fresh cilantro for serving, optional but true to Rosé’s version

Step by step

1. Separate the cold rice. Break up large clumps before heating the pan so you do not crush the grains while cooking.
2. Brown the Spam. Heat the oil in a wide skillet over medium-high heat. Cook the cubes until the edges take on color.
3. Fry the kimchi. Add the chopped kimchi and cook for two to three minutes, until it smells less raw and the liquid begins to reduce.
4. Add gochujang and optional sugar. Stir briefly so the paste spreads through the kimchi without scorching.
5. Add rice and kimchi juice. Toss and press the rice across the hot surface. Let it sit for short intervals between stirs so some grains can fry instead of steam.
6. Taste before adding soy sauce. Kimchi, Spam and gochujang are already salty. Add soy sauce only if the finished rice needs it.
7. Fry the eggs separately. Keep the yolks soft if you want the rich bite Rosé highlights in the video.
8. Serve with cilantro on the side. Mix in a few leaves at a time rather than covering the whole bowl before you know you like the combination.

The Korea Tourism Organization’s kimchi bokkeumbap recipe also recommends ripe sour kimchi and tops the rice with a sunny-side-up egg. Its version uses beef rather than Spam, which shows how adaptable the dish can be. See the VISITKOREA recipe →

The Three Details That Matter Most

Use ripe kimchi

Fried rice is one of the best uses for kimchi that has become too sour to enjoy straight from the jar. Its stronger acidity survives the heat and seasons the rice. If you need a dependable jar, compare the options in my store-bought kimchi guide.

Use cold rice

Fresh hot rice carries more surface moisture and can become soft when stirred with kimchi juice. Chilled leftover rice separates more easily. If you cook Korean rice regularly, my Korean rice cooker guide explains the useful settings and grain choices.

Do not season blindly

Brand differences are large. Kimchi, gochujang, Spam and soy sauce all contribute salt. Taste near the end instead of assuming you need every possible seasoning.

What Are Somaek and Cheongyang Mayo?

Somaek

Somaek (소맥) combines the first part of soju with the first part of maekju, the Korean word for beer. Rosé explains the name in the video and connects the drink to the Korean apartment drinking game behind “APT.”

There is no single mandatory ratio. It is better to pour according to taste than to chase an online “perfect” formula. For a broader explanation of soju and other drinks, see my Korean alcohol guide.

Alcohol note: Somaek contains both beer and soju. Drink only if you are of legal age where you live, never drive after drinking, and skip it entirely if alcohol is not right for you. Kimchi fried rice does not need alcohol beside it.

Cheongyang mayo with dried squid

Rosé mixes mayonnaise with a little soy sauce and large pieces of Cheongyang chili, then dips dried squid into it. The creamy mayo softens the salty seafood and hot green chili.

Cheongyang chilies can be hard to find outside a Korean market. Serrano is a useful hot alternative; jalapeño is usually a gentler choice. Start with less than Rosé uses if you are sensitive to heat, and wash your hands before touching your eyes.

Substitutions and Dietary Notes

• No Spam: Use bacon, pork belly, tuna, leftover chicken or another canned luncheon meat.
• Vegetarian: Use browned mushrooms or firm tofu and vegetarian kimchi.
• Vegan: Use plant-based protein, vegan kimchi and skip the egg and mayonnaise.
• Less spicy: Reduce or omit the gochujang; let the kimchi provide the main flavor.
• No cilantro: Use scallions, roasted seaweed or sesame seeds.

Label warning: Kimchi may contain fish sauce or salted shrimp. Gochujang and soy sauce may contain wheat and soy. Spam contains pork, and mayonnaise contains egg. Use my Korean food label guide and check every package if you have allergies or dietary restrictions.

Frequently Asked Questions

Is this Rosé’s official measured recipe?

No. Vogue’s video identifies the ingredients and shows the general method, but it does not publish complete quantities. The two-serving version above is a practical interpretation and is labeled accordingly.

Does Korean kimchi fried rice normally contain cilantro?

No. Cilantro is Rosé’s personal addition. Scallions, egg, roasted seaweed and sesame seeds are more familiar toppings, but kimchi fried rice is flexible.

Do I need gochujang?

Not always. Good ripe kimchi and its juice can carry the dish. Use gochujang for the sweeter, redder version Rosé makes, but start with a teaspoon rather than a large spoonful.

Can I use freshly cooked rice?

Yes. Spread it on a tray or plate and let steam escape before frying. Cold leftover rice is simply easier to separate and less likely to become mushy.

What should I serve with it if I do not drink alcohol?

Cold barley tea, sparkling water or a simple cucumber salad all work. Somaek is part of the Vogue feature, not a requirement for enjoying the food.

My recommendation: Try Rosé’s bowl once with the cilantro kept on the side. Break the egg yolk into the hot rice, add two or three cilantro leaves, and taste before deciding whether to add the whole handful. That small experiment explains her version better than simply copying the garnish for a photograph.