Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
Kimchi bokkeumbap is a Korean comfort dish that turns leftover rice and ripe kimchi into a quick, flavorful meal.
Sour, well-fermented kimchi gives the best flavor. The rice should be cold from the refrigerator so the grains stay separate.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Anya Dunes on Pexels; Photo 2: makafood on Pexels; Photo 3: Nadin Sh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Kimchi Fried Rice
Description
Korean kimchi fried rice with cooked rice, kimchi, gochujang, sesame oil and a fried egg. A fast way to use leftover rice.Ingredients
For the rice
Instructions
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Heat the neutral oil in a large pan or wok over medium-high heat.
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Add the kimchi and the white parts of the spring onions and stir-fry for 3 to 4 minutes until slightly caramelized.
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Stir in the gochujang and kimchi juice, and cook for 1 minute.
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Add the cold rice, breaking up clumps, and stir-fry for 4 to 5 minutes until hot and coated.
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Stir in the soy sauce and sesame oil and taste. Add a pinch of sugar if the kimchi is very sour.
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Fry the eggs in a separate pan until the whites are set.
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Serve the rice topped with an egg, spring onion greens and sesame seeds.
