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Kimchi Fried Rice

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Kimchi Fried Rice, or Kimchi Bokkeumbap, is a classic Korean comfort food made with day-old rice stir-fried with fermented kimchi, garlic, and gochujang, then topped with a fried egg for a spicy, savory meal.

Ingredients

Scale
  • 2 cups cooked, cold white rice (preferably day-old)
  • 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 teaspoon soy sauce
  • 1/2 cup chopped green onions
  • 2 fried eggs (for topping)
  • Optional: roasted seaweed, sesame seeds, or cooked bacon

Instructions

  1. Heat vegetable oil in a large skillet or wok over medium heat.
  2. Add onion and garlic, sauté until fragrant and translucent, about 2–3 minutes.
  3. Add chopped kimchi and cook for 3–4 minutes until softened.
  4. Stir in gochujang and kimchi juice, cook for 1 minute to incorporate flavors.
  5. Add rice, breaking up clumps with a spatula, and stir-fry until evenly coated and heated through, about 5 minutes.
  6. Add soy sauce and sesame oil, then stir in green onions. Adjust seasoning if needed.
  7. Top with fried eggs and garnish with sesame seeds or roasted seaweed if desired.
  8. Serve hot and enjoy immediately.

Notes

  • Use well-fermented kimchi for the most robust flavor.
  • Day-old rice prevents sogginess and creates a better texture.
  • Add protein like spam, bacon, or tofu to make it a full meal.

Nutrition

Find it online: https://ukfinda.com/kimchi-fried-rice/