Print Options:

Kimchi Fried Rice (Kimchi Bokkeumbap)

Yields2 ServingsPrep Time10 minsCook Time12 minsTotal Time22 mins

Kimchi fried rice or Kimchi Bokkeumbap is a popular Korean recipe made from day-old rice and super-healthy kimchi topped with a fried egg.

Kimchi fried rice - kimchi bokkeumbap

 2 tablespoons vegetable oil, divided
 2 cloves garlic, finely chopped
 2 green onions, finely sliced
 1 cup kimchi, reserve juice from jar
 1 tablespoon soy sauce
 ½ teaspoon red chili pepper powder (gochugaru)
 2 cups white rice, steamed (1 day old)
 1 teaspoon sesame oil
 1 teaspoon sesame seeds
 2 eggs
 2 sheets Korean roasted seaweed (gim), shredded (optional)
1

Cook the onion and garlic
In a large wok over medium-high heat, cook the white parts of the green onions and garlic in a tablespoon of vegetable oil, stirring frequently.

2

Add the Kimchi and juice
Cut the kimchi into small, bite-sized pieces using a very sharp knife or scissors. Be sure to reserve about 2 tablespoons of the juice from the kimchi jar. Add the kimchi and the reserved juice from the jar to the wok and cook for 2 to 3 minutes or until the kimchi becomes soft. Stir in the soy sauce, gochugaru and a little extra water if the kimchi begins to stick to the bottom of the wok.

3

Add the rice
Lower the heat to medium. Add the rice (rice should be at room-temperature), sesame oil, sesame seeds, and green parts of the green onion. Cook the kimchi rice mixture for an additional 2 to 3 minutes, stirring occasionally.

4

Top the rice with an egg
In a skillet over medium-high heat, fry 2 eggs in the remaining tablespoon of oil. Eggs should have a runny yolk. Top each rice dish with the fried egg and optional shredded seaweed.

Nutrition Facts

Servings 0