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Kimchi Fried Rice
Easy 10 min prep 15 min cook 2 servings

Kimchi Fried Rice

Kimchi Fried Rice preparation

Introduction

What to expect

Day-old rice is stir-fried with tangy kimchi, gochujang, and a crispy fried egg for a quick, satisfying bowl.

The story

Behind the recipe

Kimchi fried rice, or kimchi-bokkeum-bap, is a variety of bokkeum-bap (fried rice) popular in South Korea. It is made primarily with kimchi and rice, along with other available ingredients such as diced vegetables or meats. The dish is favored by students living alone because it is cheap and quick to make. It is also a popular lunch item at bunsik places, casual Korean dining establishments. Kimchi fried rice is typically served with danmuji (pickled radish) and a small bowl of mild soup.

Method

Instructions

  1. 1

    Heat vegetable oil in a large skillet or wok over medium-high heat.

  2. 2

    Add chopped kimchi and garlic; stir-fry for 2 minutes.

  3. 3

    Stir in gochujang and any kimchi brine, then add the rice.

  4. 4

    Toss everything together until the rice is heated through and slightly crisp.

  5. 5

    Drizzle with sesame oil and mix in sliced green onions.

  6. 6

    Top each bowl with a fried egg, sesame seeds, and nori strips.

Adaptations

Variations & suggestions

For heat without sweetness, swap gochujang for gochugaru or sambal oelek; start with 1 teaspoon and adjust to taste.

For a vegan version, skip the egg and top with pan-fried tofu, extra nori, or crispy mushrooms.

For a heartier bowl, stir in cubed Spam, cooked bacon, or leftover pork with the kimchi.

Serve with quick-pickled cucumbers or an extra splash of kimchi brine for brightness.

Leftovers keep in the refrigerator for up to 3 days; reheat in a hot skillet to revive the crisp edges.

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