Kimchi fried rice with eggs

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Korean Kimchi fried rice

Kimchi Bokkuembap, a soul-satisfying Korean fried rice, transforms day-old rice and mature kimchi into a dish that’s greater than the sum of its parts. This beloved comfort food takes the complex flavours of fermented kimchi – spicy, tangy, and umami-rich – and melds them with fragrant rice that’s been crisped in a hot wok. The aged kimchi’s deep flavours intensify as they caramelize, while its natural acidity cuts through the richness of the rice and eggs. Though traditionally made to use up leftover rice and kimchi, this dish has earned its place as a sought-after meal in its own right, equally welcome at breakfast tables and as a late-night craving satisfier. The beauty of Kimchi Bokkuembap lies in its adaptability – while purists might stick to the basic formula, additions like crispy spam, fresh vegetables, or a runny fried egg on top can transform this humble dish into something even more special.

Kimchi Bokkuembap
 
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Nutrition Information
  • Serving size: 100 grams
  • Calories: 150 kcal
  • Fat: 6.75 grams
  • Saturated fat: 1.27 grams
  • Carbohydrates: 12.66 grams
  • Sodium: 1.2 grams
  • Protein: 8.75 grams
Recipe type: Vegetarian
Cuisine: Korea
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Ingredients
  • Kimchi – 1 cup (* see note)
  • Cooked rice – 3 cups (short grain)
  • Soy sauce - 1 teaspoon
  • Vegetable oil – 2 teaspoons
  • Sesame oil - 1 teaspoon
  • Korean chilli paste (Gochujang) – 1 tablespoon
  • Eggs – 4 large
  • Sesame seeds – 1 teaspoon
  • Spring onions – 4 (chopped
Instructions
Preparation
  1. Cook rice, making sure that it is fairly dry once done ( see note)
  2. Drain Kimchi well (in a sieve over a bowl). Retain juice
  3. Chop Kimchi into bite size pieces
Method
  1. Heat 1 teaspoon vegetable oil in a pan or a wok.
  2. Fry eggs. Once done, take off heat. Transfer from pan into separate container and keep warm in a low oven.
  3. Add the remaining vegetable oil to the pan. Allow the oil to reach frying temperature
  4. Add the Kimchi and stir fry for two minutes. Stir fry continuously to prevent Kimchi from sticking to the pan.
  5. Add rice and continue frying for one minute.
  6. Add retained Kimchi juices, soya sauce, and gochujung paste and sesame oil. If any danger exists of rice sticking to the pan add some water
  7. Stir fry until all the ingredients are well incorporated and heated through
  8. Sprinkle sesame seeds and chopped spring onions over the rice. Divide into portions
  9. Add fried eggs on top and serve immediately
Notes
Yo amy could the rice the day before. Keep it in the refrigerator to dry out

For our recipe for Kimchi click here

Keywords: Kimchi fried rice