Kimchi Fried Rice
Kimchi fried rice, known as kimchi bokkeumbap, is the ultimate Korean comfort food born from leftover rice and well-fermented kimchi. The tangy, spicy kimchi caramelizes in a hot pan and coats every grain of rice with deep, savory flavor, all topped with a runny fried egg. It comes together in about 15 minutes and makes a quick, deeply satisfying meal for two.
- ⏱ 15 min
- 📊 easy
- 🍽 For Two
Ingredients
- 3 cups cold cooked rice
- 1.5 cups kimchi, chopped
- 2 eggs
- 3 green onion
- 1 tbsp sesame oil
Instructions
- Use day-old refrigerated rice if possible, breaking up any clumps with your hands, since cold rice fries up separate and chewy rather than mushy.
- Chop the kimchi into bite-sized pieces and reserve a few tablespoons of the kimchi juice for added flavor.
- Heat oil in a large skillet or wok over medium-high heat and saute chopped kimchi for 3 to 4 minutes until it softens and the edges begin to caramelize.
- Push the kimchi to one side, add a spoonful of gochujang and a little sugar, and stir for 1 minute to bloom the chili paste in the oil.
- Add the cold rice along with the reserved kimchi juice and a splash of soy sauce, then stir-fry, pressing and tossing for 3 to 4 minutes until the rice is hot and evenly coated.
- Drizzle in a little sesame oil and toss once more for fragrance, then divide between two bowls.
- Top each portion with a sunny-side-up fried egg, then sprinkle with chopped green onion, toasted sesame seeds, and crumbled nori before serving hot.
💡 Chef's tip
Use older, sour kimchi that has fermented for a few weeks rather than fresh kimchi, because the deeper tang and softened texture give the fried rice its characteristic bold flavor and melt into the rice better.
The riper and more sour the kimchi, the better: aged kimchi caramelizes as it fries and gives the rice its deep, funky flavor that fresh kimchi cannot.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 11 g
- Carbs: 58 g
- Fat: 12 g
