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easy korean kimchi fried rice recipe: Simple Kimchi Bokkeumbap with Egg
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easy korean kimchi fried rice recipe: Simple Kimchi Bokkeumbap with Egg

Kimchi bokkeumbap is a fast South Korean-style fried rice made with cold cooked rice, tangy chopped kimchi, kimchi brine, and a simple savory-spicy sauce. A fried egg with a runny yolk makes an easy, comforting topping for dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 3 cups cold cooked short-grain or medium-grain white rice about 525 g
  • 1 cup well-fermented napa cabbage kimchi chopped (about 170 g)
  • 1/4 cup kimchi brine or juice from the jar 60 mL
  • 1 tablespoon neutral cooking oil such as avocado, canola, or vegetable oil (15 mL), divided
  • 1/2 medium yellow onion finely diced (about 3/4 cup or 110 g)
  • 2 garlic cloves minced (about 2 teaspoons or 6 g)
  • 1 tablespoon gochujang Korean red chile paste (15 g)
  • 1 tablespoon low-sodium soy sauce 15 mL
  • 1 teaspoon toasted sesame oil 5 mL
  • 3 large eggs about 150 g without shells
  • 2 scallions thinly sliced (about 1/4 cup or 25 g)
  • 1 teaspoon toasted sesame seeds 3 g, optional
  • 1 sheet roasted seaweed snack crumbled (about 2 g), optional

Instructions

  • Break up the cold rice with clean hands or a spoon so there are no large clumps. Chop the kimchi and reserve its brine.
  • Heat 2 teaspoons (10 mL) of the neutral oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly golden, about 3 to 4 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
  • Add the chopped kimchi and cook for 2 minutes, stirring, until hot and slightly concentrated. Stir in the gochujang, soy sauce, and kimchi brine until the gochujang is dissolved.
  • Add the cold rice. Press and toss it through the kimchi mixture until evenly colored and heated through, about 4 to 5 minutes. Let it sit undisturbed for short intervals so a few grains can lightly crisp. Remove from the heat and stir in the sesame oil and most of the scallions.
  • While the rice cooks, heat the remaining 1 teaspoon (5 mL) neutral oil in a separate nonstick skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to your preference, about 3 to 4 minutes for a runny yolk.
  • Divide the kimchi fried rice among bowls. Top each portion with a fried egg, remaining scallions, sesame seeds, and crumbled roasted seaweed, if using. Serve hot.