Kimchi Fried Rice (Kimchi Bokkeumbap)
A quick and flavorful Korean fried rice recipe made with tangy kimchi, leftover rice, and bold seasoning. Top with a fried egg for the ultimate comfort meal.
Ingredients
- 3 cups cooked short-grain rice preferably day-old
- 1 cup chopped fermented kimchi
- 2 tbsp kimchi juice
- 2 cloves garlic minced
- 1/2 small onion diced
- 1 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp neutral oil vegetable or avocado
- 1 tsp sesame oil
- 2 eggs fried sunny-side up
- Optional: 1/2 cup diced Spam pork belly, or tofu
- Garnish: sliced green onions sesame seeds
Instructions
- Heat neutral oil in a skillet over medium heat. Add garlic and onion; sauté until soft and fragrant.
- Add chopped kimchi and cook for 3–4 minutes until slightly browned and caramelized.
- Stir in gochujang, soy sauce, and kimchi juice. Cook for 1 minute.
- Add rice and break up any clumps. Stir-fry until heated through and evenly coated.
- Drizzle in sesame oil and toss well. Optionally press down to crisp the rice bottom.
- In a separate pan, fry eggs until yolks are still runny.
- Plate the kimchi fried rice and top each portion with a fried egg. Garnish with green onions and sesame seeds. Serve hot.
Notes
Nutrition Facts (Per Serving)
Calories: 420Carbohydrates: 48g (17% DV)
Protein: 10g (20% DV)
Fat: 20g (26% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 180mg (60% DV)
Sodium: 880mg (38% DV)
Fiber: 3g (11% DV)
Sugar: 5g Note: Nutritional values are estimates based on typical ingredients. Actual values may vary depending on specific brands and ingredient choices.